A good matcha latte is rare in Berlin. It’s becoming more available but it’s still a dismally underrepresented commodity.
I’m not talking about your muddy bitter green-brown concoction, sugar added to mask the taste of dirt and disappointment that every local cafe slings as matcha (this stuff is normally culinary-grade matcha or occasionally matcha improperly labeling itself as ceremonial-grade). I’m talking about a vibrant life-giving matcha—smooth, bright, umami-rich, often slightly nutty. The good stuff.