Time Out says
Matcha aficionados Sorawit "Jev" Phankasem and Chettida "Ja-ae" Netmukda have put up MTCH, a contemporary matcha bar that specializes in premium single-origin matcha. Here, the focus is on the various flavors of the finely grounded powder rather than the rituals and traditions associated with drinking the tea.
There are different types of matcha, and each one has a distinct flavor profile that's dependent on where it's cultivated and how it's brewed. Some matcha are good with hot water while some are better with cold milk. The pair experimented with different brewing techniques to discover how to best bring out the flavors of each type.
MTCH currently serves nine matcha varieties sourced from various regions in Japan, including Uji, Yabe and Fukuoka, which are all top producers of the tea. As you come in, tea sommeliers carefully explain the profiles of each variety. We tried the MTCH Latte Tsuyuhikari (B160), a layered drink with a smoky aroma, a slight umami flavor, and a sweet corn and chocolate aftertaste; and the MTCH Cold Whisk Latte South Yabukita (B150), a thick, full-bodied dark green drink with a bittersweet flavor. For something completely unique, try the MTCH Sparkling Samidori (B110), a drink that mixes soda with matcha. It may seem like a strange combination, but the tea’s earthy and fruity notes are
offset by the freshness of the soda.
Desserts are also included in the menu. Try the MTCH Cheesecake (B200), a super creamy and rich treat made with South Yabukita matcha and served with unsweetened fresh cream, or the Komegura South Yabukita (B180), which wraps matcha ice cream and Japanese red bean paste in a crispy wafer-like shell.