Matcha on Brunch and Restaurant Beverage Menus

On a brunch or restaurant menu, matcha competes with coffee, tea, juices and cocktails for a guest's attention, and it is usually ordered alongside food rather than on its own. Place matcha where guests already look for that kind of drink, match the serve to the daypart (fast lattes at brunch, slower presented serves after dinner), and keep the number of matcha lines small. This article covers placement, service per daypart and the product choice behind each serve. For the general structure of a matcha menu, see the pillar guide on building a matcha menu.

Where matcha sits on the list

A restaurant beverage list is organised by type of drink. Matcha can appear in more than one section, but each line should sit where a guest would look for it.

Section	Matcha line	Why it belongs there
Coffee and tea	Matcha latte, iced matcha latte	Guests look here for hot milk drinks
Tea	Pure matcha (usucha)	Sits naturally with other loose teas
Cold drinks or soft drinks	Matcha soda, matcha with tonic	Alongside juices and house sodas
Non-alcoholic cocktails	Matcha-based mocktail	With the evening alcohol-free offer
Desserts or after dinner	Pure matcha, matcha with a sweet	Ordered in place of coffee at the end of a meal

Do not list the same drink in several places. If space is short, the coffee and tea section is enough.

Service by daypart

Brunch

Brunch is busy, turns tables quickly and runs on milk drinks. Matcha lattes behave like cappuccinos here: ordered with food, needed fast, often in a round of several drinks.

• Keep to a hot and an iced latte, plus perhaps one signature.
• Use the same base recipe as your coffee bar, if you have one, so the kitchen-side bar does not need a second method.
• Prepare the matcha paste at the espresso station so drinks for one table come out together.
• Offer at least one plant milk.

Ceremonial Barista Matcha is made for milk drinks and suits this daypart.

Lunch

Lunch is often quicker and more functional than brunch. Iced matcha and matcha soda work as alternatives to soft drinks. Keep the same latte line from brunch so staff do not switch recipes during the day.

Dinner and after dinner

Evening service is slower and more presented. Here matcha can move from a milk drink to a tea served with care.

• A pure matcha serve, whisked to order and served in a bowl, can replace an espresso at the end of a meal. It needs a product made for preparation with water, such as Ceremonial Matcha, and a trained server. Offering pure matcha as a premium item covers the service and pricing in detail.
• Pair it with a dessert or a small sweet.
• Matcha in non-alcoholic drinks gives guests who are not drinking alcohol something more considered than a soft drink. See matcha in non-alcoholic evening drinks.

Matcha contains caffeine, as does coffee. If guests ask about caffeine in the evening, staff should be able to answer accurately; caffeine in matcha and how to communicate it gives the wording.

Choosing the product per serve

Serve	Product	Matcha cost at 2 g, excl. VAT
Latte, iced latte, signature	Ceremonial Barista Matcha (€195.00/kg)	€195 × 2 ÷ 1,000 = €0.39
Pure matcha (usucha)	Ceremonial Matcha (€265.00/kg)	€265 × 2 ÷ 1,000 = €0.53

Prices are excl. VAT, at the time of writing (November 2026); check the product page for the current price. The matcha cost is one line in the drink. Add milk, labour, service and presentation to get the full cost.

If you only run lattes, one product is enough. Add the second only if a pure serve is part of your evening offer.

Writing the lines

Restaurant lists are read quickly. Each line needs a name and, at most, one short description.

Instead of	Write
"Matcha"	"Matcha latte — whisked matcha, steamed milk"
"Ceremonial matcha experience"	"Pure matcha — whisked to order, served in a bowl"
"Matcha cloud"	"Iced matcha — matcha, cold milk, ice"
"Premium Japanese matcha"	"Matcha from Uji, Japan"

Keep descriptions to flavour, preparation and origin. Do not make claims about what matcha does for the body.

Staff briefing

Front-of-house staff take the order, so they need enough to describe and recommend the drinks.

• [ ] What is in each matcha drink, including milk options
• [ ] How the pure serve differs from the latte
• [ ] Which allergens each version contains, and where the allergen matrix is
• [ ] That matcha contains caffeine, and where to find the wording for guest questions
• [ ] A one-sentence flavour description for each drink

Matching your venue type

Venue	Suggested matcha lines
Brunch café	Hot latte, iced latte, one signature
All-day restaurant	Hot latte, iced latte, matcha soda
Fine dining or tasting menu	Pure matcha after dinner, possibly one non-alcoholic pairing
Hotel restaurant	Latte at breakfast, pure serve in the lounge or after dinner

For a broader look at matcha in restaurants, including dessert and tea service, see matcha for restaurants.

Next step

Decide which dayparts you want matcha in, then compare both 10 g samples in the serves you plan: lattes with the barista product, a pure serve with Ceremonial Matcha. Order 1 kg of the one that fits your main daypart first.