The modern matcha café movement changed when strawberry matcha entered the conversation.
Suddenly, matcha wasn’t only ceremonial anymore — it became playful, visual, layered, and deeply connected to café culture. But most versions lean too sweet for me. Too safe. Too predictable.
So when creating this drink using Majicha Uji Matcha Shirayuki, David wanted something that still felt bright and nostalgic, but with the balance and structure of a proper crafted drink.
That’s where Ichigo came from : LA strawberry matcha, made with Bali's own sweet highland berries.
"Ichigo" means strawberry in Japanese. Bali strawberries come from Bedugul - a highland lake region in the centre of the island at 1,500 metres elevation. Cooler air, rich volcanic soil: the berries are smaller, sweeter, and more fragrant than anything imported.
The heart of the drink is the contrast.
Majicha ceremonial matcha brings depth, umami, and clean grassy notes, while the strawberries bring softness and brightness. But the real backbone is the strawberry-yuzu shrub.
The vinegar matters.
It cuts through the sweetness and changes the texture of the drink entirely. Suddenly it drinks more like something built by a bartender rather than a typical café latte. Sharper. Cleaner. More layered.
The result is something between a matcha latte, a crafted spritz, and a dessert you accidentally become obsessed with.
Ingredients
- 3g Majicha ceremonial matcha, sifted
- 6–8 fresh Bedugul strawberries
- 20ml strawberry-yuzu shrub
- 180ml barista oat milk
- 10ml palm sugar syrup
- Ice
- Strawberry garnish
Method
- Muddle strawberries with palm sugar syrup.
- Whisk matcha with 75°C water until smooth.
- Pour oat milk over ice.
- Float matcha on top.
- Finish with strawberry-yuzu shrub.
The layering is intentional. You get sweetness first, then acidity, then the matcha arrives slowly at the end.
Exactly how a good drink should unfold.
Chef’s Tip
The shrub is worth making properly. Strawberries, rice vinegar, sugar, and patience. It gives the drink tension — and that’s what stops it from tasting flat.
