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Beautiful taste. Incredible health benefits. A special matcha moment fresh from Kyoto, Uji to you.

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"This new matcha pop-up is offering an unusually high-end experience for tea lovers in Berkeley" — “This new matcha pop-up is offering an unusually high-end experience for tea lovers in Berkeley”

- San Francisco Chronicle, February 22, 2022

Coming Soon, Berkeley, CA.

いらっしゃいませ.
Early 2025.
We featured handcrafted Kyoto Tea Lattes, Tea Affogato and — our very best Ceremonial Matcha Shots. Please follow along @threeteabowls on instagram for our opening date.
Our online shop carries the matcha powder we have been serving at the cafe and the tools we used, handcrafted by Japanese artists using traditional techniques.
Enjoy your matcha moments.

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Luscious. Umami rich.

The unique soil and weather of Uji nurture the finest, best tasting matcha leaves. Our matcha is grown, handpicked and stone milled at a family-owned tea farm in Uji, Kyoto. The dedicated family has been growing tea over 450 years ago. It's generations of perfecting the craft of matcha.

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Ceremonial Matcha

A purist’s delight.

Umami-rich, full bodied, malty with roasted nutty aromas. Our ceremonial grade matcha is selected from the youngest, most tendered leaves grown under the shade. Harvested at its prime, and finely grounded into luscious, nutrient packed green powders. This laborious process yield a beautiful tea with a sweet and grassy flavor with no bitter taste.

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Latte Grade Matcha

Let your creativity run wild.

Full bodied, malty with roasted nutty aromas. Our latte grade matcha is a perfect companion to your dessert creations. The nutty flavors bring in a touch of decadence and complexity to any sweet treat.

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Handcrafted Matcha &
A Plant-based Extravaganza

Fine Dining with Matcha Pairing | Hong Kong
Jan 24-26, 2019

Freshly milled artisanal matcha from Uji, Kyoto to pair with a memorable meal of vegan delicacies from locally sourced produce. In partnership with head chefs Tiffany Lau, founder of Soulistic, Elaine Lam, founder of EggplantDiary, Mei Kei, executive gastronomy chef of MIB College Culinary School, and Pastry Chef Yuki, founder of The Vege Lab.

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