matcha thomas
welcome to our *temporary* hojicha era
In an incredible (and bittersweet) turn of events, we ran through two months’ worth of matcha in just three weeks — thanks to the love and support of this amazing community. At the same time, the global matcha shortage hit, which has made quickly sourcing our matcha restock from our artisan farm partner even more challenging.
What’s happening at Matcha Thomas in the meantime?
Because closing isn’t an option, we’re pivoting:
🌟 We’re rolling out a new Hojicha-focused menu featuring creamy, dreamy roasted green tea lattes and artisan bubble teas.
🌟 We’re taking a few extra days to get everything just right — new recipes, menu updates, and POS setup — and will resume regular hours next week 4/29.
We hope to still see you at Matcha Thomas to study, work or just relax. This intermission will be a tasty one :)
Why is there a shortage?
The 2025 matcha shortage is being felt globally due to several factors:
Skyrocketing global demand
Matcha’s popularity has exploded internationally, outpacing what traditional farms can supply.
Labor challenges
High-quality matcha production is extremely labor-intensive, requiring careful hand-harvesting and stone-milling by skilled artisans. With an aging farmer population and fewer young people entering the tea industry, production capacity is limited.
Climate change
Rising temperatures are making it challenging to grow the incredibly delicate tea plants needed for high-quality matcha.
Export pressure
With Japan exporting more matcha than ever, domestic and international supplies are stretched thin.
Seasonal limitations
Premium Matcha is traditionally cultivated just once a year, in late April through early May. Farmers carefully shade the tea plants for about three weeks before harvest to develop their deep green color and umami flavor. After hand-picking the youngest leaves (tencha), the leaves are steamed, dried, deveined, and finally stone-milled into the fine powder we know as matcha.