In the spring of 2025, the Chinese tea market experienced a “green storm,” with matcha becoming the undisputed leader in market share. This trend began brewing in the second half of last year and saw explosive growth this spring. Numerous tea brands launched new matcha-themed products, creating a “matcha-inspired” phenomenon. For example, Gu Ming launched the “Clouds Matcha Longjing” series, Nayuki launched the “Thick Matcha Cheese with Fragrant Coconut” series, Lelecha paired matcha with Longjing milk cap and xiaoqingtuan (small green rice balls) to create the “Longjing Trio,” and Cha Baidao’s “Jingshan Matcha Series” sold 1.4 million cups within five days of its release, setting a sales record. The coffee industry is also embracing this trend, with brands like Ken Yue Coffee and Tims Coffee incorporating matcha into baked goods and beverages. Even the ice cream market has seen single products like the “Jingshan Matcha Fresh Milk Ice Cream” achieve weekly sales of 140,000 pcs.
Matcha‘s slightly bitter, aftertaste-sweet flavor resonates with young consumers’ desire for low-sugar, low-fat options. Its rich content of tea polyphenols and theanine, known for both refreshing and anxiety-relieving properties, makes it a healthy alternative to coffee. Its refreshing green hue naturally possesses a healing appeal, making these attractive matcha drinks a trending topic in short videos and on social media platforms.
Let’s make this popular matcha drink – Thick Matcha Cheese with Fragrant Coconut.
Weigh 70g of heavy cream, 12g of cream cheese, 3g of matcha powder, and 1g of salt. Combine the cream, matcha powder, cream cheese, and salt, and blend until creamy. Add 10g of pure milk and blend until frothy. Add ice cubes to a cup, pour in coconut water, and stir. Finally, add the matcha milk froth. A cup of Thick Matcha Cheese with Fragrant Coconut is ready!
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Post time: Nov-20-2025