It’s Giving…Too Much Matcha
Matcha’s been that girl for awhile now — antioxidant-rich, camera-ready, and all over your feed. But when it’s in everything from banana bread pudding to cheese toast, we kinda need to talk. Not everything needs to be green to go viral.
The first time I had a strawberry matcha latte, it was a vibe. That pretty swirl of earthy green and soft pink looked like a pastel dream. It even tasted kinda genius — the sweet strawberry softened the bitter matcha just enough to make it work.
But by sip three, the strawberry layer was gone. What I was left with? Straight-up matcha. Not the smooth, premium kind. More like “did I just eat a leaf?” kind. And suddenly, I wasn’t sure if I loved it or if I was just being held hostage by a trend.
Photo Credit: Japanese Taste
A solid matcha latte? Iconic. Matcha soft serve on a hot day? 10/10 would purchase. But somewhere between the likes and the layers, matcha started doing the most. And honestly? It’s giving main character syndrome.
Let’s unpack the matcha cheese on soft toast situation.. Yes, the one that went viral on TikTok. I wanted to like it. I really did. But that bitter-sweet-salty combo? Lowkey chaotic. It’s cute for the gram, confusing for the tongue. Just because it looks cute with oat milk on the side doesn’t mean it makes sense.
Photo Credit: May Kawaii Kitchen, Suzu Home Cafe
Then there’s matcha banana bread pudding, which feels like a betrayal to banana bread. The warm, gooey comfort of pudding doesn’t exactly ask to be drowned in the liquid jade or to be topped off with a scoop of bitter green dust. It just wants to be soft and sweet — let it be.
Photo Credits: Eatbook
We’ve seen matcha waffles with ice cream too. It’s cute…for the first three bites. Half the time, the ice cream melts too fast, and all that matcha powder just dries out your throat. Paying S$10 to be thirsty and confused? Couldn’t be me.
Even acai bowls have been hijacked. There’s a seasonal matcha mango sorbet that tries to be a fun twist, but ends up tasting like fruity grass. Refreshing? Not exactly. Mango wants to be bright and fruity. Matcha wants to be moody and earthy. Together, it’s giving situationship — confusing and slightly bitter.
Here’s the reality: matcha is an acquired taste, and that’s okay. It can absolutely slay in the right context — matcha soft serve? Elite. Matcha with red bean? Period. Matcha tiramisu? We love an unexpected queen. But if your whole menu has turned green overnight, it’s not a personality — it’s a cry for likes.
And that’s the problem. Matcha is being thrown into everything for clout, not taste. It’s no longer about the flavour — it’s about the aesthetics. But let’s be real: not every dish needs a matcha remix. Some things are better left un-green.
Now, am I saying cancel matcha? Absolutely not. There are combos that do make sense — pairings that actually eat, like the ones I mentioned above. But when you start seeing matcha in pizza crusts, bagels, or salad dressings, it’s time to call it: we’ve gone too far.
Food trends are fun. Playful. Experimental. But the best ones are rooted in taste, not just TikTok potential. Matcha can still live, laugh, love — just not in every single thing. Let banana bread be banana bread. Let toast be toast. And let your taste buds breathe. So let’s not let matcha become the “pineapple-on-pizza” debate of our generation.
