Winter Matcha Experiences in Shanghai
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As the winter chill settles over Shanghai, the city transforms into a wonderland of contrasts—neon lights reflecting off rain-slicked streets, the aroma of roasted chestnuts wafting through alleyways, and a growing obsession with one particular shade of green. Matcha, the finely ground powder of specially grown and processed green tea leaves, has taken Shanghai by storm, especially during the colder months. While Japan may be the spiritual home of matcha, Shanghai has embraced this vibrant ingredient with a uniquely Chinese twist, creating a winter experience that is both familiar and refreshingly new.
Winter in Shanghai can be bone-chilling, with temperatures often dipping below freezing and a dampness that seems to seep into your bones. It is precisely this cold that makes matcha so appealing. The earthy, slightly bitter notes of high-quality matcha provide a warming sensation that cuts through the winter gloom. Unlike the lighter, more floral green teas that dominate spring and summer, matcha offers a robust, full-bodied experience that pairs beautifully with the hearty flavors of winter.
Moreover, matcha contains L-theanine, an amino acid that promotes relaxation without drowsiness. In a city that never sleeps, where the pace of life accelerates during the holiday season, a bowl of matcha offers a moment of stillness. It is the perfect antidote to the chaos of Shanghai’s winter shopping season, the stress of year-end work deadlines, and the endless social obligations that come with the holiday period.
Shanghai’s love affair with matcha is not accidental. The city has long been a hub for tea culture, with ancient tea houses coexisting alongside modern cafes. In recent years, a new wave of artisanal matcha shops has emerged, many run by Chinese entrepreneurs who have studied tea ceremony in Japan or trained under master tea makers in Uji, Kyoto’s famous matcha-producing region.
What sets Shanghai’s matcha scene apart is its willingness to experiment. While traditionalists may scoff at matcha lattes topped with cheese foam or matcha-infused croissants, Shanghai’s foodies have embraced these innovations with open arms. The city’s matcha culture is not about rigid adherence to ceremony; it is about finding joy in the unexpected. This is a place where you can sip a ceremonial-grade matcha in a minimalist tea room in the French Concession one afternoon, then enjoy a matcha and red bean mochi waffle from a street vendor in Jing’an the next.
Tucked away on a quiet lane in the Former French Concession, Cha Le is a matcha lover’s sanctuary. The space is deliberately sparse—white walls, wooden beams, and a single counter where the tea master prepares each bowl with ritualistic precision. In winter, the experience is elevated by the contrast between the icy air outside and the warmth of the tea room.
The signature offering here is the Koicha, or thick matcha, which uses a higher ratio of tea to water than the more common usucha. The result is a velvety, almost syrupy liquid that coats the tongue with layers of umami. Served in a handmade ceramic bowl, it is meant to be consumed slowly, in silence, as a form of meditation. For those new to matcha, the staff offers a gentle introduction, explaining the history of the tea and the proper way to whisk it.
Cha Le also offers a winter special: matcha with yuzu, a Japanese citrus fruit that adds a bright, acidic note to the earthy tea. The combination is surprisingly harmonious, the yuzu cutting through the richness of the matcha like a beam of sunlight on a gray winter day.
Tsujiri is a Japanese chain that has found a second home in Shanghai, with multiple locations across the city. While some purists might turn up their noses at a chain, Tsujiri’s commitment to quality is undeniable. They source their matcha directly from Uji, and the consistency of their product is remarkable.
In winter, Tsujiri’s most popular offering is the matcha parfait—a towering glass filled with layers of matcha ice cream, red bean paste, mochi, and cornflakes. It is a decadent, Instagram-worthy dessert that manages to be both indulgent and refined. The mochi, made fresh daily, is soft and chewy, providing a textural contrast to the smooth ice cream. The red bean paste adds a sweetness that balances the bitterness of the matcha.
For a warmer option, try the matcha latte with hojicha (roasted green tea) syrup. The hojicha adds a toasty, almost caramel-like flavor that pairs beautifully with the matcha. It is the kind of drink you want to wrap your hands around on a cold afternoon, watching the world go by through the shop’s large windows.
In the bustling Wujiaochang area, home to several universities and a vibrant student population, there is a tiny matcha shop that feels like a secret. Known only by its Chinese name, which roughly translates to "The Tea Room of Quiet Dreams," this place has no signage, no social media presence, and no menu. You simply knock on the door, and if the tea master is available, you are invited in.
The experience here is entirely unscripted. The tea master, a middle-aged woman who studied tea ceremony in Kyoto for over a decade, prepares matcha based on your mood. She might ask you how your day has been, what you are feeling, and then select a tea that she believes will resonate with you. In winter, she often serves a warming bowl of matcha with a touch of ginger and a small piece of dark chocolate on the side.
This is not a place for quick consumption. A session here can last two hours or more, as the tea master guides you through multiple bowls, each one slightly different from the last. It is an intimate, almost spiritual experience that reminds you why matcha has been revered for centuries.
For a more lively matcha experience, head to Yuyuan Garden, Shanghai’s famous Ming Dynasty garden and bazaar. During winter, the area is decked out in festive lights, and the air is filled with the sounds of vendors hawking their wares. Amidst the chaos, you will find a small stall that serves matcha in the most unexpected way.
The stall, operated by a young couple from Zhejiang province, specializes in matcha and tangyuan, or glutinous rice balls. The tangyuan are made fresh on the spot, filled with black sesame paste or peanut butter, and served in a warm broth that has been infused with matcha. The combination is surprisingly delightful—the chewy, sweet tangyuan contrasting with the slightly bitter, earthy broth.
For those who prefer something cold, the stall also offers matcha and ice cream sandwiches, using mochi as the "bread" and matcha ice cream as the filling. It is a messy, joyful experience that captures the spirit of Shanghai’s street food scene.
For a touch of luxury, book a table at one of the high-end hotels along the Bund for their winter matcha high tea. The Peninsula, The Waldorf Astoria, and The Shanghai EDITION all offer seasonal matcha-themed afternoon teas that are as visually stunning as they are delicious.
The Peninsula’s version is particularly noteworthy. Served in the hotel’s elegant lobby, the tea includes a selection of matcha scones with clotted cream and matcha-infused jam, matcha macarons, matcha and white chocolate truffles, and a matcha and yuzu tart. The star of the show, however, is the matcha and champagne pairing—a glass of bubbly with a hint of matcha syrup, served alongside a tiny bowl of ceremonial-grade matcha.
The experience is expensive, but it is also unforgettable. As you sip your tea and watch the Huangpu River flow by, with the Pudong skyline glittering in the distance, you understand why Shanghai is considered one of the most dynamic cities in the world.
Not everyone has the time or inclination to visit a tea house. For those who want to bring the matcha experience home, Shanghai offers several excellent options for purchasing high-quality matcha.
In the basement of Taikoo Hui, one of Shanghai’s most upscale shopping malls, there is a small shop dedicated entirely to matcha. Called "Uji no Ki," it imports its matcha directly from Kyoto and offers a range of grades, from culinary to ceremonial. The staff are knowledgeable and happy to help you choose the right matcha for your needs.
For winter, they recommend their "Winter Blend," a slightly roasted matcha that has a deeper, more complex flavor than standard matcha. It is perfect for making lattes at home or for adding to baked goods.
Tianzifang, the labyrinthine arts and crafts enclave in the French Concession, is home to several tea shops that sell matcha. While many of these shops cater to tourists, there are a few hidden gems where locals shop.
One such shop is "Old Shanghai Tea House," a family-run business that has been selling tea for three generations. They source their matcha from a small producer in Zhejiang province, and while it may not have the same prestige as Japanese matcha, it has a unique character that reflects the terroir of the region. The owner, a grandmotherly woman with a warm smile, will happily let you taste before you buy.
For those who prefer the convenience of online shopping, platforms like Taobao and JD.com offer a vast selection of matcha. However, it is important to be discerning, as the quality can vary widely. Look for sellers with high ratings and detailed descriptions of their sourcing. Some reputable brands to look for include "Marukyu Koyamaen," "Ippodo Tea," and "Matcha Love."
For a more curated experience, consider subscribing to a matcha delivery service. "Tea Drunk," a New York-based company that sources directly from small farms in Japan, now ships to Shanghai. Their monthly subscription box includes a different matcha each month, along with tasting notes and brewing instructions. It is a wonderful way to explore the nuances of matcha without leaving your home.
Beyond its flavor and cultural significance, matcha offers numerous health benefits that are particularly valuable during the winter months.
Winter is the season of colds and flu, and matcha is packed with antioxidants, particularly catechins, which have been shown to boost the immune system. A study published in the Journal of Nutritional Biochemistry found that the catechins in green tea can help prevent the flu virus from replicating. While matcha is not a cure-all, incorporating it into your daily routine may help reduce your risk of getting sick.
In traditional Chinese medicine, matcha is considered a "warming" food, meaning it helps to stimulate circulation and raise body temperature. This is why it is often recommended during the colder months. A warm bowl of matcha can help chase away the chill and leave you feeling energized and alert.
The combination of caffeine and L-theanine in matcha provides a calm, focused energy that is ideal for winter afternoons when you are struggling to stay awake. Unlike coffee, which can cause jitters and a crash, matcha provides a sustained release of energy that lasts for hours.
Winter air can be harsh on the skin, leading to dryness and irritation. The antioxidants in matcha can help protect the skin from damage caused by free radicals, and some studies suggest that drinking matcha may help reduce inflammation. For an extra boost, you can also use matcha topically—mix a teaspoon of matcha powder with a little honey and yogurt to create a soothing face mask.
Brewing matcha is an art, but it is one that anyone can learn. Here is a step-by-step guide to making a perfect bowl of matcha at home.
Sifting the matcha helps to remove any clumps and ensures a smooth, even texture. Use a fine-mesh sifter to sift about 1 to 2 teaspoons of matcha powder into your bowl.
Pour about 2 tablespoons of hot water into the bowl. Use the bamboo whisk to gently mix the matcha and water into a smooth paste. This step is crucial for preventing lumps.
Add another 4 to 6 ounces of hot water to the bowl. Hold the whisk with your dominant hand and use a quick, back-and-forth motion to whisk the matcha until it becomes frothy. The goal is to create a layer of fine bubbles on the surface.
Drink the matcha immediately, while it is still warm. Sip it slowly, savoring the flavor and the sensation of the tea coating your mouth.
Matcha’s earthy, slightly bitter flavor makes it a versatile pairing for a wide range of winter foods. Here are some suggestions for creating the perfect matcha pairing.
The bitterness of matcha and the sweetness of chocolate are a match made in heaven. Try pairing a bowl of usucha (thin matcha) with a piece of dark chocolate for a simple, elegant dessert. For a more indulgent treat, make matcha truffles by mixing matcha powder into melted dark chocolate and rolling the mixture into balls.
Cheese might seem like an unlikely pairing for matcha, but it works surprisingly well. The creaminess of a soft cheese like brie or camembert helps to balance the astringency of the matcha. For a more adventurous pairing, try matcha with a sharp cheddar or a blue cheese.
The bright, acidic flavors of citrus fruits like yuzu, lemon, or orange can cut through the richness of matcha and add a refreshing note. Try adding a squeeze of lemon to your matcha latte, or pair a bowl of koicha with a slice of lemon pound cake.
The nutty, buttery flavor of almonds, walnuts, or pistachios complements the earthy notes of matcha. Try sprinkling crushed pistachios on top of a matcha latte, or enjoy a handful of matcha-coated almonds as a snack.
As Shanghai continues to evolve, so too does its matcha culture. New cafes and tea houses are opening all the time, each one offering a unique take on this ancient ingredient. Some are pushing the boundaries of what matcha can be, incorporating it into cocktails, savory dishes, and even skincare products.
One trend to watch is the rise of "matcha tourism," where visitors from other parts of China and around the world come to Shanghai specifically to experience its matcha scene. Hotels and travel agencies are beginning to offer matcha-themed packages, including tea ceremony workshops, matcha tasting tours, and visits to local tea farms.
Another trend is the increasing emphasis on sustainability and ethical sourcing. As consumers become more conscious of where their food comes from, matcha shops in Shanghai are starting to highlight their relationships with farmers and their commitment to environmentally friendly practices. This is a positive development that bodes well for the future of matcha in the city.
Winter in Shanghai can be harsh, but it is also a time of warmth, connection, and discovery. Whether you are sipping a bowl of ceremonial matcha in a quiet tea room, indulging in a matcha parfait in a bustling cafe, or experimenting with matcha recipes at home, the experience is always more than just about the tea. It is about slowing down, appreciating the moment, and finding beauty in the simple things.
So bundle up, brave the cold, and explore the world of winter matcha in Shanghai. You might just find that this vibrant green powder becomes your new favorite way to warm up during the coldest months of the year.
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Author: Shanghai Travel
Link: https://shanghaitravel.github.io/travel-blog/winter-matcha-experiences-in-shanghai.htm
Source: Shanghai Travel
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