Over the past decade, matcha has gone from a niche tea to a mainstay on Malaysian café menus. Once reserved for traditional tea ceremonies, matcha is now found in iced lattes, layered desserts, smoothies, and even baked goods across the country.

So why are so many Malaysian cafés embracing Matcha — and why does it show no sign of slowing down? Let’s explore the reasons behind this growing trend.

1. A Health-Conscious Shift in Café Culture

More Malaysian consumers are seeking functional beverages — drinks that not only taste good but also offer health benefits.

Matcha fits perfectly into this demand because it is:

• Rich in antioxidants (especially EGCG)
  
  

• A natural source of calm, sustained energy (thanks to L-theanine + caffeine)
  
  

• Associated with wellness, detox, and mental clarity
  
  

Cafés that offer matcha can tap into a growing market of health-focused customers who may be reducing coffee or sugar intake.

2. Versatility Across Menus

Matcha is not limited to traditional tea preparation. Its fine powder form allows baristas and chefs to use it in:

• Hot and iced lattes
  
  

• Frappe-style drinks
  
  

• Cold brews
  
  

• Desserts such as tiramisu, cheesecakes, and ice cream
  
  

• Savoury dishes and baked goods
  
  

This versatility makes matcha a cost-effective ingredient that can appear in multiple menu categories, creating more opportunities for upselling.

3. Visual and Social Media Appeal

A good matcha latte isn’t just delicious — it’s Instagram-worthy. The vibrant green colour stands out on feeds and stories, making it a natural choice for cafés looking to attract attention online.

Layered drinks like matcha + milk + syrup combinations or matcha paired with seasonal flavours (e.g., yuzu, rose, hojicha) also create visual appeal that encourages customers to share their experience.

4. Alignment with Premium and Artisanal Branding

Matcha, especially when sourced directly from reputable farms, carries a perception of quality and authenticity. For cafés positioning themselves as premium or artisanal, using ceremonial or high-grade matcha signals commitment to excellence.

Cafés can highlight:

• Origin stories
  
  

• Traditional processing methods
  
  

• Sourcing transparency
  
  

5. Rising Consumer Awareness

Matcha has moved beyond being “that green tea drink” to something consumers actively seek out by name. Education via cafés, social media, and wellness influencers has made more Malaysians aware of:

• The difference between ceremonial and culinary grades
  
  

• How matcha compares to coffee in energy and focus
  
  

• The cultural significance of Matcha
  
  

As awareness grows, so does demand — and cafés that already have matcha on their menu are better positioned to serve this market.

6. A Natural Fit for Malaysia’s Climate

With Malaysia’s warm, humid weather, iced matcha drinks have become especially popular. Unlike coffee, which some people find too heavy in hot weather, matcha offers a refreshing, lighter option that still provides an energy lift.

Cold matcha brews and matcha-based mocktails are now trending as summer-friendly café offerings.

Malaysian cafés are embracing matcha because it aligns perfectly with current consumer trends — wellness, versatility, visual appeal, and premium quality. For café owners, it’s more than just a drink; it’s a way to differentiate their menu, attract a wider audience, and offer something both beautiful and beneficial.

If your café is ready to introduce or upgrade its matcha offerings, Forest Cloud can help you source, train, and create recipes that stand out in the competitive café scene.

Discover Forest Cloud’s Matcha range →