The surge in popularity of matcha has inspired innovative culinary creations, shifting consumer preferences toward this green tea over traditional coffee. Many individuals, including Shu Hui Wee, have reported positive changes in their well-being after making the switch, citing benefits such as improved focus and digestive comfort.
Nutritionist Tiara Hudyanna noted a common trend among her clients who often experienced discomfort from coffee, further emphasizing the appeal of matcha. Recognizing a gap in the market for an all-in-one beverage, Shu Hui and Tiara, friends from UC Berkeley, decided to create Matcha Masta. Their goal is to combine a caffeine source with protein supplementation to cater to busy lifestyles.
Set to launch in 2024, Matcha Masta will offer unique matcha and protein powder mixes, all sourced from Uji, Kyoto, Japan. The founders have dedicated time to visit various tea farms and collaborate with experts to refine their product offerings. They aim to ensure their blends contain clean ingredients and are designed to integrate easily into daily routines.