A Matcha a Day

A matcha a day

Observing the shapes drawn by the blend of colors, smelling its aroma, and tasting the tea we hold in our hands is also a way of savoring the moment. Of being here and now.

Author: Aina Coll

Photographer: Jaume Oliver

Mindfulness is, according to the National Institute of Health, an “ancient practice” that seeks to “be fully aware of what is happening in the moment, of everything happening within and everything happening around us.” In other words: turning off the autopilot and experiencing life as it is.
Defining this state of presence is —in today’s world— easier than achieving it. However, matcha tea enthusiasts and devotees —growing in number— praise not only its flavor but also its preparation ritual as a moment of mindfulness: to pause the inner and outer noise, and focus on the preparation and enjoyment of this Chinese-origin tea that, interestingly, is cultivated in Japan.
Amid the rush and immediacy that our days demand, and basking in the arrival of the spring weather that bathes the city in beautiful light, we set out to flip off our autopilot switch and, after a stroll through the Santa Catalina neighborhood, we find ourselves at A matcha a day, a small, tastefully decorated spot near the market that invites us to take a seat and discover why this vibrant green tea with an umami flavor has captivated half the world.
Inexperienced in the matcha universe, but curious by nature, we let the barista guide us because, to our surprise, there are a thousand and one ways to enjoy this tea: with strawberry, lavender, mango or passion fruit; with coconut, maple syrup and cinnamon, even with white chocolate and pumpkin spices. And also different ways to drink it: hot or iced, with dairy or plant-based milk.
A strawberry matcha with oat milk is our choice, although we also order a specialty coffee —a flat white— which we pair with a matcha snicker made of coconut oil, peanut, date and, of course, matcha. And it’s here, once the choice is made, where the ritual begins.
At first glance, the preparation seems simple: about two grams of tea are whisked in water using a chasen —a traditional bamboo whisk— or a frother. Then, the liquid is mixed with milk —if desired— and ice is added to serve it cold. And that’s it. However, it’s not the process that catches our attention, but rather the pleasure of watching it. The ceremony takes its time and demands calm —two scarce resources in our times.
Watching the shapes formed by the color blends, smelling the aroma, and tasting the tea in our hands is also a way of savoring the moment. Of being here and now, enjoying a matcha that is refreshing and creamy, with a sweet strawberry finish that leaves a delightful aftertaste. The coffee, incredibly creamy, surprises us with a subtly salty aftertaste that contrasts with the matcha snicker, sweet and indulgent, although it contains no added sugars.
A matcha a day is a unique and well-thought-out concept, just like its product line —special mention to its graphic proposal, fresh and modern. You can take home (and its playful phrases will tempt you) sweatshirts —this girl runs on matcha—, T-shirts —but first I need matcha—, tote bags —If it’s green, I’ll drink it— or get your own kit to dive into this surprising tea world and turn off the pesky autopilot more often.
If our first experience here is any indication, taking it seriously and enjoying a matcha a day doesn’t sound bad at all.