Most matcha you encounter in New Orleans is made to order — powder whisked into water or milk, one cup at a time. The quality varies. The texture varies. The flavor varies depending on who's behind the bar and how carefully they measured.

We do it differently. Our matcha is prepared in batches and loaded into nitrogen-pressurized kegs — the same system used to serve nitro cold brew and draft beer. When you order, it pours directly from the tap at the bar, infused with nitrogen gas that creates a naturally smooth, creamy texture without any added sugar or dairy.

Every pour is consistent. Every cup is cold, smooth, and the same vivid green as the last one. Draft matcha isn't a gimmick — it's a better delivery system for a drink that deserves to be treated seriously.

We source our matcha from Mizuba Tea Co., a direct-trade importer founded in 2013 that works exclusively with family-owned farms in Uji, Japan — the birthplace of Japanese tea cultivation and the historic home of the tea ceremony.

Uji matcha is shade-grown for at least four weeks before harvest. Restricting sunlight forces the plant to produce more chlorophyll and L-theanine, which gives high-quality matcha its deep green color, umami depth, and calm, focused energy rather than the jittery spike of coffee.

Mizuba's ceremonial grade matcha is made exclusively from tencha leaves — the leaves used in authentic Japanese matcha — and stone-milled in Japan using traditional granite mills. Stone-milling is slow and labor-intensive, accounting for only 2% of Japan's entire tea production. The result is a powder with complex, nutty flavors and a depth that ball-milled or jet-milled matcha can't replicate.

Every Mizuba harvest is JAS-certified organic, non-GMO, and certified radiation and heavy metal free. It's the first flush of the year — the most prized harvest — which means maximum nutrient density and the cleanest, most vibrant flavor profile.

Good ceremonial matcha has nothing in common with the bitter, grassy powder that gives the drink a bad reputation. Mizuba's organic ceremonial grade has a bold umami character — savory and deep, with notes of roasted hazelnuts, buttery macadamia, and fresh garden greens. There's a natural sweetness that emerges as it warms on the palate.

On draft with nitrogen, the texture is notably different from a traditionally whisked matcha. It pours smooth and cold with a slight natural foam, and the nitrogen softens any bitterness while amplifying the creamier, nuttier notes. It's a genuinely different experience — one worth trying even if you think you don't like matcha.

We serve it plain or as a latte with your choice of milk. Unsweetened is how we'd recommend it the first time.

Matcha contains roughly 70mg of caffeine per serving — about half a cup of coffee — but it delivers that caffeine differently. L-theanine, an amino acid abundant in shade-grown matcha, moderates the caffeine absorption and promotes a calm, alert state without the sharp spike and crash cycle that coffee can cause.

For people who are sensitive to coffee's effects, or who want sustained focus without anxiety, matcha has become a genuine functional alternative. The antioxidant content is also significantly higher — a single serving of matcha contains the nutritional equivalent of multiple cups of green tea.

That said, we're a coffee shop first. We think both drinks are worth your time. Come try the draft matcha and see where you land.

Witches Brew Coffee Co. is at 2940 Canal St in Mid-City New Orleans, on the Canal Street streetcar line. Covered outdoor patio, free Wi-Fi, and counter service inside. We're open Monday through Friday 8am to 3pm and Saturday through Sunday 8am to 5pm.

The draft matcha is available all day, every day we're open — plain or as a latte. Ask us about our current matcha menu when you arrive.