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 👀
03/16/2026
Introducing a fresh lineup of housemade food items at Matchaful.
Crafted with a new creative approach, each item is plant-forward, gluten-free, and refined sugar-free, made with thoughtful ingredients designed to pair beautifully with our matcha and drink offerings.
Meet the lineup:
Pecan Salted Toffee Cookie
Blueberry Yuzu Poppyseed Muffin
Rosemary Zucchini Miso Loaf
Strawberry Brown Rice Parfait
Spiced Chocolate Protein Truffles
Now available in stores. Stop by and taste what’s new.
03/10/2026
We have a new café coming.
You may have already noticed the signage at our future home on 25th & Park Ave South. Hannah stopped by the space to share a quick update as we prepare to begin the buildout. We’re excited to bring another Matchaful home to the neighborhood and can’t wait to watch the space come to life.
We’ve also been getting a lot of messages asking about Tribeca. Thank you for the excitement and for checking in. While the opening is taking a little longer than we originally hoped, construction has officially begun and we’re now looking toward an early summer opening.
We’re really grateful for the support and will keep sharing updates as both cafés take shape.
03/02/2026
Starting today, we’re celebrating the 1,000th Connections puzzle from with a complimentary limited-edition drink: Purple First.
Named after the fan-favorite strategy of solving the hardest category first, each layer of the drink is a nod to the four colors of a completed Connections puzzle.
Fruity, creamy, and bright, the drink offers its own distinct flavors that blend seamlessly with every sip. As always, it’s crafted with thoughtfully sourced ingredients and no refined sugars.
Available at all NYC Matchaful locations while supplies last.
🗓️ Monday, March 2 – Saturday, March 7
⏰ 8–11 a.m.
Show us the day’s completed Connections puzzle and receive a Purple First, while supplies last.
See you soon!
Full terms available: nytimes.com/connections1000
02/26/2026
What’s Your Ritual? We’re kicking off a new series highlighting the beautiful rituals that ground and inspire our community — starting with someone who is the heart of ours. Meet Malik (aka Leek) Williams, Matchaful’s Community Cultivator. If you’re a regular, you’ve definitely felt his energy — spreading love, positivity, and good vibes in every corner of our space. Malik has grown with Matchaful, and today he’s sharing a little glimpse into the ritual that keeps him centered and aligned.
02/18/2026
Peanut Caramel Crunch Dates by — highlighting the star ingredients and some of Samah’s favorites.
Rancho Meladuco Medjool dates are grown and hand-harvested in California’s Coachella Valley, where warm desert days create their signature soft texture and deep, caramel-like sweetness. Family-farmed and sustainably cultivated, they’re the foundation of this recipe and a true pantry staple.
Spring & Mulberry crafts refined sugar–free chocolate sweetened only with dates, using ethically sourced cacao and a bean-to-bar approach. The result is layered, nuanced dark chocolate that brings depth without overpowering the natural sweetness of the fruit.
Thoughtful ingredients, made to shine.
02/17/2026
How much matcha is too much? We’re spilling the tea. Head to our blog at the link in bio for the full scoop.
02/04/2026
We made something romantic — a Matcha Chocolate Heart Cake with fresh raspberry purée and our Hikari Matcha. Only on the menu now for a limited time.
01/12/2026
Something tart is coming.
New drink collaboration arriving January 14.
01/08/2026
What’s Your Order?
Meet , Bon Appétit’s Editorial Operations Manager and a longtime Matchaful fan girl (self-proclaimed, but we can confirm).
Her order right now? Our new winter special, the Mindful Mint. And when the seasons change, so does her cup — she’s almost always ordering whatever special we’re featuring.
Would you try Kate’s order?
12/31/2025
Closing out 2025 feeling deeply grateful.
People often ask me if I’m still having fun or feeling motivated — and the answer is always yes. I feel incredibly lucky that we get to keep doing this, building something we care about with some of the best people I’ve ever worked with.
Thank you to our customers, teams, and partners for trusting us through a year of growth, challenge, and all the in-between moments.
New cafés, new ideas, same commitment. Onward to 2026. 💚
— Hannah ()
12/18/2025
A little BTS from our shoot with ✨ Yes, this was filmed in the backyard of our Williamsburg café.
The Coquito Matcha is only on the menu for a few more weeks, and every cup supports environmental conservation efforts in Puerto Rico. Sip it while you can, through January 5.
12/16/2025
Our Gingerbread Donut is here for the season — made with our signature apple base donut, brushed with maple syrup, coated in a warming gingerbread spiced crumb, and filled with a rich, silky, plant-based cinnamon–maple cream cheese. Soft, spiced, and deeply satisfying. Available for a limited time, while supplies last.
08/28/2025
Thank you for your feedback — we’re always listening. 💚 Scroll for an update on your café cup size options.
08/17/2025
We’re spilling the tea on how to whisk matcha the right way so every sip is smooth, flavorful, and foam-topped. While there are plenty of ways to make matcha these days, we believe hand whisking is still the best — it honors centuries of tradition, delivers unmatched texture, and once you’ve got the technique down, it takes just a minute to prepare. Let’s walk through it together.
Address
184 Prince Street
New York, NY
10012
Opening Hours
| Monday |
8am - 7pm |
| Tuesday |
8am - 7pm |
| Wednesday |
8am - 7pm |
| Thursday |
8am - 7pm |
| Friday |
8am - 7pm |
| Saturday |
9am - 7pm |
| Sunday |
7am - 6pm |
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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.
