Our Secret Matcha Tiramisu

These days, you can’t walk past a cafe window in Berlin without seeing someone chatting over a vibrant green latte. “Matcha” has officially taken over the world.

But what actually is matcha? And what is Sado (茶道)—the Japanese tea ceremony—that lies behind it? Today, I wanted to step back and talk about exactly that.

Matcha is made from tea leaves that are shaded from sunlight before harvest, steamed, dried, and then stone-ground into a fine, brilliant green powder. But Sado is about so much more than just whisking and drinking tea. At its very heart is a concept you might have heard of: Ichigo-Ichie (一期一会), which translates to “once-in-a-lifetime encounter.”

It’s the belief that this exact moment, with these exact people, will never happen again. With that in mind, the host pours their entire heart into prepping the room, arranging the flowers, and whisking the perfect bowl of tea. It is a form of deep, mindful communication—connecting heart to heart over a single cup of tea.

The Quiet of a Middle School Tea Room

Now, I’m not saying every Japanese person is a certified tea master. But for most of us, matcha holds a special place in our hearts—a reminder to sit up a little straighter.

My own memory of Sado goes back to middle school. Our school actually had a traditional, tatami-matted tea room, and we had classes there. It was fascinating: classmates who were usually loud and chaotic would suddenly fall completely silent the moment they stepped over the threshold. The room would instantly fill with a dignified, crisp air. Decades later, I can still clearly hear the rhythmic shaka-shaka sound of the bamboo whisk cutting through the quiet.

Of course, because we had to sit on our knees, the exact second class ended, everyone would collapse in laughter, complaining about our legs being completely asleep (seiza-style is no joke!). That cozy, everyday chaos afterward is just as much a part of my memory as the ceremony itself.

Because we’ve touched this world even just once, we understand that matcha isn’t just a trendy flavor. It carries a beautiful, carefully preserved culture. So when Kiki and I set out to create a dessert using this beloved ingredient, we knew we wanted to bring that spirit of Ichigo-Ichie into your kitchens.

This recipe is our way of sharing that hospitality—designed to let the deep, earthy aroma of the matcha shine, bringing a smile to your face and to those you share it with.

Kiki spent months testing and tweaking to capture that perfect aromatic balance, eventually compiling her favorites into our Matcha Recipe Book last December. We’ve been so incredibly touched to see it travel to kitchens all over Europe and beyond.

And today’s Matcha Tiramisu? Well... it’s actually a secret recipe we chose not to include in the book. It’s our absolute best-seller, the one that always sells out first at our pop-ups and dinner parties here in Berlin!

...and that’s where I’ll hand things over! From here on, Kiki is taking the lead to share the secrets behind this crowd-favorite. Take it away, Kiki!

How to Pick Your Matcha (and Avoid the Grassy Stuff)

Thanks, Coco! I’ve got the baton. Welcome to our Digital Kitchen Classroom! Kiki here.

Today, we are making my absolute favorite: our signature Matcha Tiramisu, where the green tea gets to be the undisputed star of the show.

The key to pulling this dessert off—the make-or-break factor—is undoubtedly the matcha you choose. Matcha comes in wildly different grades, and your choice matters. Expensive doesn’t always mean better, and if you get unlucky, you can easily end up with a dull, swampy-colored powder that has no aroma and just tastes like bitter grass. (And let’s be honest, nobody wants that.)

I live in Berlin, and when it comes to buying matcha, I only buy from trusted shops run by Japanese friends. Online, I go to Mamecha or Yoshien, and for a brick-and-mortar shop, I head to H.I.S.. Their teas are incredibly high-quality and, above all, absolutely delicious. Whenever we host an event, these are the only matchas I will use.

When you use a matcha that’s truly suited for baking, the tiramisu transforms. The layers of brilliant green matcha against the snowy white mascarpone cream feel like a quiet, serene Japanese garden right inside your kitchen.

Take one bite, and the rich, bittersweet layers will make you pause and take a happy, contented sigh.

I hope this recipe brings a little piece of Ichigo-Ichie to your kitchen and your table.

Tie your aprons, get your whisks ready, and let’s make this together.

Ready?

LESSON7：Our Secret Matcha Tiramisu

Makes a generous batch

[ For the Matcha Sauce ]