Articles, recipes and menu ideas.
All our notes on matcha, ube and blue spirulina. Choose the topic that is useful to you.
The history of matcha: from tea bowl to latte
Behind the green drink is a long story of tea, craft and shared moments. Explore matcha’s roots and its place in the modern café.
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Why matcha keeps growing worldwide
From Japanese tea bowls to cafés around the world. What the figures show, and what makes matcha a drink people want to enjoy again.
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How to spot quality matcha
Ceremonial is not the whole story. Look at origin, aroma, colour and how the matcha behaves in the cup.
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Matcha colour and freshness
The best green is not only for a photo. Freshness also shows in the aroma and in a cleaner, sweeter finish.
Read article →Why matcha milling matters
The fineness of the powder affects whether a drink feels smooth or grainy. A good powder combines with water and milk more easily.
Read article →Sun, ice and café culture
Why matcha fits the island climate and café workflow.
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A practical base for hospitality
Pack sizes, dosing and how to check availability from each island.
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For cafés in Bratislava and Slovakia
Pack sizes, dosing and delivery enquiries for cafés in Slovakia.
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From first look to a drink people reorder
Three clear ways to introduce ube to a menu.
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How to get a beautiful blue
Simple advice on dosing, mixing and storage.
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Two flavours that work together
How to balance flavour, colour and layers without slowing service.
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From the matcha boom to ube in Europe
What the data shows and where ube may fit next.
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Ube has a history
Long before the purple latte, it belonged to Filipino food culture.
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Why is ube suddenly everywhere?
From Filipino food culture to US social media, Starbucks and modern European cafés.
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What is ube?
Filipino origin, taste, natural colour and café uses explained clearly.
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Ube vs. taro
Different plants, colours, flavours and menu roles.
Read guide →Matcha in Tenerife
How cafés can select, test and serve matcha consistently.
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