KUCHING: A few years ago, she tasted a cup of creamy and smooth matcha latte, with layers of foam when traveling and fell in love with it instantly.
She wanted to fix her craving when she returned home; only to be disappointed by either overly sweet beverages or matcha drinks that tasted flat and quite bitter.
“It was sad that I couldn’t find a perfect cup of matcha latte in Kuching” Jong Li San recalled.
Soon, the 28-year-old gave up hunting for a good cup of matcha in town; instead she decided to learn to make the drink herself and explore further.
She started searching information online, watching tutorials as well as attending workshops in Kuala Lumpur; and this has made her realise that there was a lot more to this rich, green powder than she had imagined.
Speaking to New Sarawak Tribune recently, Jong said high-quality matcha powder is essential, however, whisking technique using a bamboo whisk was equally important to create a frothy and nourishing tea.
According to her, matcha is a suspension, which means it cannot “dissolve” in water. It can only be mixed evenly. It is crucial to get the right ratio as well to create a pleasing cup.
After getting some positive feedback from close friends and families; she set up Matcha Day, selling only matcha latte online in April last year. She accepts orders online while delivering the drink using delivery services.
“When I first started, all I wanted was to re-introduce matcha latte to the people in Kuching; or to change the perception that the drinks are either overly sweet or quite bitter (like how I used to think).”
“Instead of focusing on profit, I wish to let more people to love and enjoy a delicious cup of matcha latte – that simple!”
In less than a year’s time, Jong was glad that she is having more new and regular customers and even followers or fans – who will order online and visit her whenever she has an event or physical pop-up stall.
In addition, she also collaborated with other start-ups and home-based businesses during special occasions or festivals as well as participated in pop-up events.
Matcha Day is currently having a pop-up store at the Kuching Community Social Support Centre (CSSC), at Wisma Ho Ho Lim from April 3 to 22.
“I love joining a pop-up to engage with more matcha lovers physically, in addition, it allows me to promote my drinks and to collect feedback.
“For this event, I am also able to give back to the community by offering free hi-tea for the less fortunate groups or poor families, where we will be giving away free kuih-muih, every day (except Tuesday ),” she said.
Moving forward, Jong said, she will be opening a small café, next to a car wash premises, belonging to her husband at Jalan Pisang Barat.
The café, she said, would specialise in offering a wide range of matcha drinks and desserts.
“Most of the cafés here focus on coffee or chocolate drinks; using different types and grades of coffee beans. But, when it comes to matcha, there is usually just one type or none.
“So, I will be offering different matcha beverages, using different types of matcha powder,” she said.
She said the matcha powder is often expensive because growing, harvesting, and grinding the tea leaves into powder is a labour-intensive process. Besides, it has to come (ordered) in small batches that can be used or finished quickly; otherwise, it loses its potency once opened.
Meanwhile, the culinary-grade powder which seems to be more affordable is definitely not for making a good cup of matcha.
“I also hope (in the future) to organise workshops in Kuching, to share ideas and knowledge about the green tea powder; tasting events and to know about its benefits.
“Matcha is a healthy drink, including for those trying to cut back on coffee, as it is a caffeine-rich alternative; packed with a higher concentration of nutrients. So, I hope that more people will enjoy it as much as I do,” she said.
Those who are interested can visit her instagram account @matchaday_22 or drop by her pop-up store at CSSC at Wisma Ho Ho Lim here.
