Matcha keeps evolving
Matcha lattes are back as a health‑forward pick — touted for antioxidants and calm energy from L‑theanine — and venues are experimenting with matcha cocktails and lemonades; LA’s restaurant scene is also trending toward hybrid, design‑forward café‑restaurants like Sushisamba. (x.com) (wallpaper.com)
Global market reports value the matcha market at roughly USD 4.28 billion in 2024 and project a compound annual growth rate near 7.8% from 2025 through 2034. (polarismarketresearch.com) Major chains pushed matcha back into focus in 2025 when Starbucks introduced a seasonal matcha lineup — including Iced Double Berry Matcha and Iced Banana Bread Matcha — as part of its early‑year menu refresh. (about.starbucks.com) Los Angeles operators are folding matcha into cocktail programs and nonalcoholic coolers: local cafés list matcha tonics that mix ceremonial matcha with yuja and tonic, and downtown bars have been experimenting with boozy matcha milkshakes. (discoverlosangeles.com) SUSHISAMBA’s new West Hollywood rooftop, which opened March 16, 2026, includes a bar program that offers matcha served over a long block of ice alongside homemade Brazilian lemonade and tropical, frothy cocktails overseen by mixologist Devon Espinosa. (la.eater.com) Design and trade coverage places SUSHISAMBA within a wider LA movement toward large, hybrid day‑to‑night venues: the West Hollywood site spans about 11,000 square feet and the concept pairs an open‑air rooftop with private dining and an entertainment‑forward cocktail menu. (westhollywoodweekly.com)
