Matcha is by no means a new thing in Jakarta. So when Puyo Group’s latest venture, Matchaman, made its debut in Blok M, it only amplified the excitement around matcha-specialised spaces in the city, offering another perspective on both the creative potential of matcha and the drinking experience itself. Taking cues from contemporary matcha cafés in Bangkok, Matchaman is all about keeping things casual and on-the-go.
The space boasts a sleek, striking design by Romy and Rama Dwiwahyu. Set up next to its sister establishments Haka Dimsum and EM Gelato, the interior is decked in metallic greys and vibrant emeralds, complemented by wooden accents that pay homage to Japanese décor. But the centrepiece of the space is the open bar under the high ceiling that sits in the cast of a soft light—yellow during the day, green after sundown.
Here is where matcha baristas (or ’matcharistas’, as they call it) can be seen in action, inviting patrons to watch as their orders are prepared the traditional way, a method adopted from visits to tea shops in Tokyo and Kyoto. It starts with hand-pouring hot water exactly at 80℃ over the matcha powder, before carefully whisking with a bamboo whisk, in specially-made ceramic bowls called chawan—which they also sell in-store courtesy of Soeki Living—until the mixture begins to foam.
To highlight the distinct flavours of high-quality matcha, ceremonial grade green tea is used for each creation at Matchaman, made from green tea leaves of the Samidori cultivar that is native to the mountains of Uji, a city in south Kyoto. Its subtle grassy notes that meld with pleasant bitterness without leaving an astringent mouthfeel are best showcased in the signature Matchaman Latte, where the whisked matcha comes together with a balanced blend of fresh milk and oat milk, accentuated with a hint of vanilla.
But, if you’re looking for more than just the usual, a good bet is the crowd-favourite Honey Seasalt Cream Matcha Latte, which starts with an umami punch from the thick, salty cream on top before being mellowed by the matcha. For double the caffeine fix, opt for the Signature Dirty Matcha combo of espresso, milk and matcha, which pairs well with their dorayaki options: the velvety Maple Butter, the savoury Quattro Formaggi Truffle, or the decadent Crème Brûlée that comes with a crispy caramelised sugar shell.
Since Matchaman opened its doors last month, the patronage seems to only grow, with queues forming outside its floor-to-ceiling glass entrance even before opening hours. Serving everything in to-go cups and wrappers also makes it easy for office workers on their midday break or trendily dressed youths on their weekend escapades to grab a fix—just one of the ways Matchaman fits right into the dynamic rhythm of Blok M.