Recent social media posts
05/27/2026
For the first time since we opened, A2 dairy milk is coming to our menu. This was a big decision and one we wanted to be thoughtful about, from sourcing to ensuring plant-based and dairy drink preparation remains fully separate in cafés.
After months of searching, we found .dairy, a local dairy farm that aligns with our core values and intentionality.
A letter from our founder and CEO on this change.
05/14/2026
No two matcha powders are the same. One difference comes down to something most people have never heard of: the cultivar. We’re breaking down what single-cultivar matcha actually means, why it matters, and how it shapes the flavor, aroma, and color in your cup. Latest in our Spilling the Tea series on the blog at the link in bio.
05/07/2026
In Japan, late spring is called tsuyu — the rainy season that softens everything just before summer arrives. We made a drink for that in-between feeling.
Organic plum juice, sparkling water, and a scoop of our Hikari matcha. Bright, a little floral, and simple to make at home.
Full recipe on the blog — link in bio.
04/30/2026
The secret ingredient is actually the soil. Our matcha comes from Shizuoka Prefecture in Japan — a region that has quietly, consistently produced more tea than anywhere else in the country for decades. We wrote about it on the blog. Link in bio.
04/16/2026
A few weeks ago, a small group from our team traveled to Shizuoka to spend time with our partner farmer, Hattori-san, and his team.
Together, we planted young tencha saplings, plants that will take five years before becoming first-harvest matcha.
It was our first time being part of the process this early, and it shifted something in us. Placing each sapling by hand and understanding the patience and care required before a single cup is whisked felt deeply humbling.
Over two days, we planted 1,000 saplings. When mature, each will yield just ~50g of matcha per year. A reminder of how precious this ingredient truly is.
At a time when matcha is being consumed more than ever, it felt grounding to reconnect with its origin, the land, the seasons, and the farmers behind it.
We’ll return each year to care for this land and witness its growth over time. A long-term commitment and a reflection of how we think about everything we build.
This is farm-to-whisk™.
With gratitude,
Hannah
04/14/2026
We met the team at Expo West earlier this year — and honestly, we were sold before we even finished the bottle. Their story, their standards, their obsession with what goes into the water and what doesn’t. Very our kind of people.
Spring-sourced, filtered through stainless steel, mineral-balanced, bottled in glass, and independently tested for microplastics, forever chemicals, and hundreds of contaminants. The results are public — QR code, right on every bottle. No fine print. No hiding.
So naturally, we put it in our new Sparkling Rhubarb Lemonade. And now it’s in our grab & go fridges at every café too, because clean ingredients shouldn’t stop at the matcha.
04/07/2026
Spring’s here, and so are they. Meet the Miso Peanut Butter Cold Foam and the Sparkling Rhubarb Lemonade — a silky latte topped with housemade miso peanut butter cold foam, and a crisp sparkling lemonade with a housemade rhubarb rose concentrate. Savory meets sweet. Floral meets bright. Real ingredients you can actually taste in every sip. Come find your new favorite.
04/06/2026
New spring sips dropping tomorrow 😏
04/02/2026
In the middle of Cazzie David’s breakup that happened to be taking place at Matchaful, her sister Romy saw her location and asked if she would get her this iconic, custom matcha order. So we made it real.
Introducing Romy’s Delusional Matcha:
A not-so-secret off-menu drink, inspired by that exact moment.
A short iced matcha latte with housemade oat milk, extra matcha (2g), 1/2 tbsp monkfruit, and cinnamon.
This one is meant to be enjoyed the way Romy intended, no modifications allowed.
IYKYK — ask for “Romy’s Delusional Matcha” in cafés or order online, and get the full story in Cazzie’s new book, Delusions.
It’s very matcha-forward — not for the faint of heart.
Try it and tag us + + to let us know what you think. Available for a limited time.
03/26/2026
Behind the scenes from the Culinary Lab these days 👀
Address
184 Prince Street
New York, NY
10012
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| Monday |
8am - 7pm |
| Tuesday |
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| Wednesday |
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| Thursday |
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| Friday |
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| Saturday |
9am - 7pm |
| Sunday |
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What people say
Matchaful in New York is a haven for matcha enthusiasts and health-conscious individuals alike. Their commitment to sourcing sustainably grown, pesticide-free, single-origin matcha from innovative Japanese Tea Farms sets them apart as a true pioneer in the industry.
At Matchaful, you can expect not only delicious matcha beverages but also a menu of plant-based, gluten-free food that is as nourishing as it is flavorful. The café exudes a mindful atmosphere where patrons are encouraged to savor each sip and bite, promoting a sense of wellbeing and connection with the present moment.
What truly sets Matchaful apart is their dedication to full supply chain transparency, ensuring that every batch of matcha is handled with care from farm-to-whisk®. This attention to detail results in matcha of impeccable quality and flavor that truly shines through in every cup.
Moreover, Matchaful's commitment to giving back to the environment by donating a portion of all proceeds to environmental support showcases their larger purpose of taking care of ourselves, each other, and the world around us. It's clear that Matchaful is more than just a café—it's a community of creative thinkers driven by a shared mission of wellness and sustainability.
For those looking for an authentic matcha experience that goes beyond just a beverage, Matchaful in New York is the place to be. Sip soundly and indulge in healthful experiences inspired by the restorative properties of matcha tea at this unique establishment.
