A new matcha store, Ooika — just a 15-minute walk from Small World — just opened in town. Its nearby parent store is in Lawrenceville, N.J.
Upon entry, I was greeted by the barista and the soft whirring of Ooika’s in-house matcha mill. The interior of the cafe has a dark color scheme with industrial blacks, exposed steel greys, sharp lines, and pops of foliage in the windows. A stunning matcha bar occupies a center island in the shop. Customers can watch their matcha made from barstools dotting an island.
The menu boasts various types of matcha, as well as houjicha, a low-caffeine tea substitute that can be used to supplement other drinks. I tried a houjicha latte, a cherry matcha latte, a dark chocolate matcha latte, and a koicha. The barista, Gatsby, helpfully gave suggestions about the menu.
The cherry matcha latte.
Kat McLaughlin / The Daily Princetonian
In the cherry matcha latte, the matcha was strong and bitter. The drink had a slightly powdery texture. When mixed, the cherry balanced the bitter notes. The syrup’s floral flavor balanced the sharpness of the matcha, making it sweet but not overpowering.
The houjicha latte was buttery, nutty, and frothy, with dense and roasted undertones. While a touch bitter by itself, the two pumps of simple syrup provided a contrast to the flavor profile. Customers who dislike bitterness might enjoy an extra pump of syrup. The houjicha latte was warm and rich — a great option for the cold weather.
Two varieties of koicha, a thick, indulgent preparation of matcha, were on the menu. I chose Kurazami’s Okumidori, which was noted for hints of lavender and rock salt. The drink came with an informational card describing the matcha’s preparation and sourcing process. Details like this show how much Ooika prioritizes its close relationship with matcha farmers. Their website notes the names and bios of the matcha farmers.
Gatsby told The Daily Princetonian that “at Ooika, [they] believe there is full transparency with the customers seeing the tea farmers and knowing everything about it, where the tea is coming from, and mak[ing] sure the tea farmers are well taken care of as well.”
He also said that “most matcha that you get from stores are blended matcha, so you don’t really know which cultivar you’re getting. Each cultivar has its unique flavors, unique aromas, and characteristics.”
The soft whirring of the matcha mill is another reminder of Ooika’s devotion to their craft. “Ooika is really unique, as they’re the first company that I’m aware of that mills their own matcha in house and serves it directly to you within 24 hours,” Gatbsy said.
After the drinks, I also tried two pastries: the Coconut Mochi Butter Bar and the Black Forest Cookie. The butter bar was bouncy in texture with a strong coconut flavor, though it was perhaps a bit sweet for me.
The Black Forest Cookie was soft, savory, and dense, with a touch of salt to help deepen the flavor. I would pair this with a lighter drink, perhaps the cherry matcha latte.
My favorite part of the experience was the dark chocolate matcha latte. This drink was by all accounts a dessert. With little crunchy ribbons of dark chocolate and a decadent syrup at the bottom, the latte was extraordinary and indulgent. The chocolate flavor was rich but not too sweet. It paired beautifully with the matcha, giving it a smooth finish. The chunks of chocolate on the top were a sensory delight.
All in all, Ooika is an incredible experience. For those curious about matcha, Ooika is a wonderful place to try matcha in an informed, dedicated, and artistic way.
Kat McLaughlin ’25 is a contributing writer for the Prospect. She can be reached at km6212[at]princeton.edu
Please send any corrections to corrections[at]dailyprincetonian.com.
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