The story
We got tired of
the 3pm crash.
Matcha Poocha started because we couldn't find a matcha in Bangalore that took itself seriously without becoming boring. Every cup was either powdered-drink-mix sweet or grass-clipping bitter. We wanted the one in between — the one Japanese tea masters have been making for four hundred years, just delivered to you in an ice-filled cup with a tuxedo cat on it.
The leaf
Ceremonial grade.
No compromise.
We source stone-ground matcha from a single family farm in Uji, Japan. Shade-grown for three weeks before harvest, which is what gives matcha its L-theanine — the amino acid that makes the caffeine feel calm instead of chaotic. That's not marketing. It's chemistry.
The sweetness
Wild honey,
not white sugar.
Raw wild honey from our grand aunt's bee farm. It's less sweet than refined sugar, has trace minerals your body actually uses, and doesn't spike your glucose. Sugar is on the menu — we don't judge — but the Wildcat is what we drink ourselves.
The milk
Oatmilk by default.
Wholemilk if you insist.
We use barista-blend oatmilk. It's naturally sweet, holds its texture cold, and pairs with matcha the way milk was always supposed to — without fighting it. Wholemilk is on the menu for tradition. But please, try the oatmilk once.
Responsible, scientific.
And a little cheeky.
That's the whole brief. Anything else — the cats, the sticker, the honey twig, the lucky charm you might get with your first order — that's just for the joy of it.