Matcha Bar

Matcha Bar Purveyor of Authentic Japanese Premium Matcha. A Contemporary Adaptation of An Ancient Ritual.

Fresh milled matcha all day, everyday.
21/04/2026

Fresh milled matcha all day, everyday.

Golden Goose day one. ✨
16/04/2026

Golden Goose day one. ✨

Have always been a dark roast hojicha fanatics. But ASAMI is such a delight that we’ve become a semi convert. ✨🤎
14/04/2026

Have always been a dark roast hojicha fanatics. But ASAMI is such a delight that we’ve become a semi convert. ✨🤎

HANAGI has been restocked in our Marfori Heights branch. Milled fresh in small batches. Profile: soft bitterness, low ma...
13/04/2026

HANAGI has been restocked in our Marfori Heights branch. Milled fresh in small batches.

Profile: soft bitterness, low marine, fresh-cut grass, & structured body that holds well in lattes and carries through milk. 🍃🌱

The matcha we serve begins far from the bar.They come from a tea family that has been cultivating and refining their cra...
09/04/2026

The matcha we serve begins far from the bar.

They come from a tea family that has been cultivating and refining their craft for over a century. Generations shaped by land, season, discipline, and a deep, practiced understanding of tea.

At the helm is a master of sensory evaluation. The kind of skill that can distinguish cultivar, origin, and harvest through sight, aroma, and taste alone. Recognised at the highest level of tea judging in Japan.

This is where our matcha starts.

We work closely with partners because flavour is not accidental, it’s built through selection, blending, and an uncompromising eye for quality.

What reaches your cup is a reflection of that entire process. From the hands that cultivate the soil to the hands at the bar and the long line of care in between. 🍃

Yep, you read it right! We’re open as per usual so see you? 🍃
01/04/2026

Yep, you read it right! We’re open as per usual so see you? 🍃

31/03/2026

Our benchmarking trip just ended, and we’re already looking ahead to returning during harvest season.

Spending time with our partners and suppliers, even briefly, was valuable. Seeing their work up close adds a different level of understanding — how each step is approached, how consistent everything needs to be, and how much attention is given to details that aren’t always visible at first glance.

It gives more context to what we do. Not just sourcing, but understanding the conditions, the processes, and the level of discipline required to produce matcha and tencha at this standard.

We’re looking forward to bringing more Japanese matcha and tencha to the Philippines, carrying with it a clearer sense of the care, structure, discipline, and intent behind how it’s made. 💚

HIKARI is one of the powders many of you return to.It’s blended in Japan by a tea master from a family that has been pro...
29/03/2026

HIKARI is one of the powders many of you return to.

It’s blended in Japan by a tea master from a family that has been producing tea for over a hundred years. What began as small-scale cultivation has grown into a practice shaped by generations of growing, processing, and careful evaluation.

We work closely with our partner farmers. Each batch is checked on arrival for colour, aroma, texture, and taste before it’s served. It’s a simple process, but one that keeps everything consistent from their side to ours.

During our recent farm visit, we were able to taste three new cultivar offerings for 2026. Different profiles, different expressions, all coming from the same level of care you’ve come to expect.

And we can’t wait to share them with you. 🌱🍃

On our last day in Kyoto, we made sure to visit Wazuka. It was amazing to see the tea fields line the road, a scenic rou...
29/03/2026

On our last day in Kyoto, we made sure to visit Wazuka. It was amazing to see the tea fields line the road, a scenic route with tall trees throughout. The drive itself was wonderful, with stretches of green, broken only by small homes and working spaces in between.

Wazuka is known for its production, and seeing it in person gives you a clearer sense of what goes into the tea. The fields are structured and well-managed, laid out with intention rather than excess. There’s a consistency to how everything is grown and maintained, which reflects the kind of control needed at this level.

Being there puts things into perspective. Not just origin on paper, but the actual conditions, the environment, and the discipline behind it. It becomes easier to understand how those factors carry through to the final cup. 🌱🍃🍵

Something we’re reminded of constantly is why we do things the way we do.At Matcha Bar, our direction has always been cl...
28/03/2026

Something we’re reminded of constantly is why we do things the way we do.

At Matcha Bar, our direction has always been clear — not just in sourcing, but in how we choose to present matcha. There is a conscious effort to keep things as close to its origins as possible, with a clear respect for the process rather than reinterpreting it beyond what it is.

Working closely with our partners and suppliers gives us a better understanding of the discipline behind it. The level of consistency, the care in handling tencha, and the intention behind each step.

As we continue to grow, our approach remains the same. To bring matcha into our space in a way that stays grounded in tradition, while making it accessible in a setting that still feels like us.

We remain grateful for the people behind the work, and for the trust they place in us it in showcasing more of their craft into a bigger audience. 🍃

There’s just so much to see in Japan, and we’ve only seen a tiny part of it. Not just the scenery, but more importantly ...
27/03/2026

There’s just so much to see in Japan, and we’ve only seen a tiny part of it. Not just the scenery, but more importantly the culture and the people, and how gracious they are as hosts and as partners.

Hoshino is somewhere we’d want to spend more time in. It’s quiet, not built around tourism, and runs at its own pace.

The drive back to the city from Hoshino was picturesque. Tea fields stretching out in every direction, sakura just beginning to bloom, and old houses along the road — weathered, but still lived in. Every now and then, a tea house would appear, the kind that feels almost forgotten by time.

It puts things into perspective. How much of Japan exists outside the usual places and how much of we want to see and enjoy. 🌱

Something not many people know is that our favourite tencha processors and matcha producers are based in Izumo, Shimane....
26/03/2026

Something not many people know is that our favourite tencha processors and matcha producers are based in Izumo, Shimane. It’s not as popular as Uji, Yame or Shizuoka so it’s not always in people’s radar.

As with everything in our mission, we place strong emphasis on working with small estate farms. Not for scale, but for precision. The kind of work where attention to detail is not compromised, and quality is always prioritised over volume.

Our partners in Izumo have been with us almost as long as Matcha Bar has existed. So between our Yame and Uji visits, we made sure to spend time with them. We visited the farms, checked the tencha processing facility, did some tasting through new harvests, and selecting matcha that will be part of this season’s lineup.

The farms sit near Mt. Sanbe and Lake Shinji, and the environment plays its part in shaping the tea. Izumo-grown matcha tends to lean savoury and grounded — soft umami, mild bitterness, with notes that often read as nutty, slightly marine, and less overtly sweet compared to Uji profiles.

What we love about them is that the green tea shrubs are double shaded for three weeks using two layers of kanreisha, filtering up to 97% of sunlight. This lowers catechins while increasing L-theanine and chlorophyll, resulting in a deeper, more structured cup.

During this visit, we tasted three cultivars. Uji Hikari leaned chalkier in texture, slightly too milk-forward for our preference. Samidori stood out immediately, balanced and versatile, suitable for both usucha and koicha. Uji Midori was more robust in flavour, making it better suited for lattes.

Gracious hosts, as always, our visit ended with a veganised soba lunch by the lake。いつもありがとうございます。滞在期間は短かったものの、出雲で過ごした時間に心から感謝しています。✨🌱

Address

Paseo Uno Bldg
Davao City
8000

Opening Hours

Monday 8am - 9pm
Tuesday 8am - 9pm
Wednesday 8am - 9pm
Thursday 8am - 9pm
Friday 8am - 9pm
Saturday 8am - 9pm
Sunday 8am - 9pm

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