Following the Matcha Shortage, Here are Alternative Delicious Beverages

Written by Brendan Gieseke

Seen everywhere from Starbucks' newest versions of a traditional matcha latte to a performative male’s hand, the recent buzz around matcha has revolutionized the drink from its humble beginnings in the 7th to 10th centuries. It’s a drink that is vibrantly rooted in Buddhism, the Tang Dynasty, tea ceremonies, and today has up to 200 variations. Recently, though, matcha has been facing a large problem; it’s become so popular that it’s unsustainable.

Mainly, the drink’s antioxidant benefits and marketability have been increasing the tea’s popularity. Just from 2024 to 2025, the price of tencha, the base leaf to make matcha, has increased by 265%, making the drink’s high price tag between $6.00 to $10.00 a serious purchase.

With the matcha shortage continuing due to climate change, demand for high-quality matcha, and Japan's decreasing production (due to an aging population), the 4-billion-dollar industry must contend with some questions. Will production need to slow down despite increasing popularity and potential gains? And, while lower-quality matcha can be created more easily, is this a sacrifice that is worth taking for countries like Japan that are so culturally rich? While one might argue that simply giving up the drink is the necessary step, here are three alternative drinks that are just as good as matcha and can help prevent the overproduction of the matcha industry. 

1. Butterfly Pea Tea Latte:

With origins from Southeast Asia, this beautiful lavender-colored alternative to matcha is made from the dried flowers of the Clitoria ternatea. The drink is naturally caffeine-free, and while it might not provide a caffeine boost as seen with the matcha, it is a neurologically calming drink that has a tangy flavor that feels rooted in an earthy base. In countries such as Thailand, where the drink is named nam dok anchan, it is most popularly served with acidic substances like lemon to even provide the drink with purple or pinkish coloring. The latte version, of course, adds the purple tea mixture onto any type of preferred milk and can create beautiful layers of pastel blues and purples, being a barista favorite that everyone should keep their eyes on the lookout for. But make sure to keep this drink a niche—it's way too exotic to become mainstream! 

2. Mugicha Latte

Mugicha is one of the most classic drinks you can find during the summer days in Japan. While the tea is often served iced during hot days, mugicha can be enjoyed throughout the whole year. The drink is made from roasted barley grains and is not a tea that’s derived from tea leaves. It is, like the Butterfly Pea Tea, caffeine-free and blends a soil-like sweetness with undertones of smoky and nutty bitterness. While typically not found in cafes or other stores, a Mugicha Latte is a drink that can be easily made at home by simply mixing mugicha powder with milk and mixing until a smooth brown color comes out. The result is a creamy, relaxing, and hydrating drink that, to an extent, feels like a caffeine-free coffee. 

3. Pandan Tea:

Pandan tea is another type of tea that is extremely common to be seen in Southeast Asian cuisines and cultures, especially in Thailand, Malaysia, and Indonesia. Often cited as similar to vanilla and having a naturally sweet allure, the tea feels like a lush explosion of flavors: coconut, grassy, and creamy smooth. At this point, you can probably guess: the drink is totally caffeine-free (I rave for caffeine-free tea!). The drink is hard to find in Western regions, but can be easily found online or even in local Asian supermarkets. It’s a bit different from the other teas' origins and is especially different from matcha’s origins in tea ceremonies. Pandan tea comes from a culture of being perceived as a dessert-like drink and can even contain jellies like aloe to create a satisfying sensation. 

5. Hojicha Latte:

Also derived from Japan, Hojicha is a traditional tea made from roasted green tea leaves at high temperatures. Unlike matcha, though, Hojicha is made from other types of green tea and is hardly ever made by roasting tencha. It is either made from roasting kukicha, which is created from the stems, stalks, and twigs of the sencha green tea leaf, or by using bancha leaves. The alternative type of tea can provide great nutrients, antioxidants, polyphenols, and a smoky-cocoa-like flavor while using the parts of green tea leaves that are usually seen as despicable scraps. Mixing it with milk, the hojicha creates a silky combination of maturity and subtle bitterness. The drink is also starting to become more apparent within Western cafes as an alternative to matcha lattes.

Tea is a universal idea that can symbolize a quiet moment, a ritual, or the need for patience. Like the need to be able to wait for the tea to steep, it’s always important to be principled and keep an open mind to understanding the origins of each tea. As a Japanese person myself, I sometimes felt that matcha is misrepresented and used in ways that are different from the actual culture. Matcha is supposed to be a delicacy and is something that is created with patient craft and precision. Yet, so often do I feel that this important approach to matcha is not known or ignored.

While I’m happy for the drink’s international spotlight and appreciation by so many people, I think that when approaching any person’s culture, and so often can culture be reflected in tea, it’s always important to understand what you’re drinking and learn the origins and stories behind the kind of drink you consume to start your day. Please, as you enjoy matcha, the alternatives, and any kind of cultural beverage, do so with respect and an open mind for the cultural context. 

Thumbnail Credit:

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