Matcha enthusiasts in Manhattan have a new spot to add to their go-to list with the opening of Aokō Matcha in the West Village. As reported by Eater New York, the café at 275 Bleecker Street, launched last Thursday, offering a "five-shade tasting experience" for its matcha gelatos, with variations ranging from mild to a bold, ceremonial-grade intensity.
Founded by Isabella Pang, Aokō Matcha aims to provide a creative twist on traditional Japanese tea. She brings five years of hospitality marketing to the table in pursuit of opening her "creative child", which per the QSR Magazine's coverage, is "designed to be intentional, inviting, and inspiring." Offering level-themed scoops that increase in intensity, the café intends to cater to every palate from the matcha novice to the matcha aficionado.
Beyond gelato, Aokō Matcha's menu includes a variety of other offerings, as observed by Eater New York. These include lattes with distinct flavors like matcha, hojicha, and black sesame, along with soft serves, parfaits, and a selection of Japanese desserts that infuse traditional treats with the green tea essence, such as cakes and mille crepes.
"What if matcha could be more than a drink? What if it could be creamy, cold, and scooped into a cone on a warm afternoon?" Isabella Pang mused in a statement obtained by QSR Magazine. Interested visitors can tackle the matcha tasting progression in the form of a flight or indulge in the café's soft serves and parfaits. The concept is reportedly inspired by Japanese specialty shops that offer similar experiences, making such gradations of green tea stateside for the first time.
For those seeking something more than gelato, Aokō Matcha educates its customers on the world of matcha. The café shares insights into sourcing culinary and ceremonial grades of the green tea, explains flavor profiles between different intensities, and reveals preparation techniques that highlight matcha's authentic taste. The aim is to offer a sensory journey while fostering an appreciation for the traditions behind matcha, as explained by Pang to QSR Magazine.
