183 – On A Legacy Of Matcha: Tsujiri Matcha, The Podium

The year is 1860 in Japan. Commodore Matthew Perry opened up the once-isolated nation to world trade five years before, ending the Tokugawa shogunate’s sakoku policy implemented two centuries prior. Conflict between the French-backed pro-shogunate forces and British-supported imperial loyalists was fomenting. The full-blown Boshin War eventually broke out between the two sides, with firearms playing an important role. Its aftermath would see the Meiji emperor be restored to the throne in 1869, and Japan becoming a major player in world politics during the early 20th century.

Amidst these conflicts however, a tea merchant named Riemon Tsuji would make a name for himself. Establishing the Tsujiri brand in Uji, Kyoto, he used his own wealth to bring about enhancements in the tea-making process. A particular method to enhance the flavor and taste of tea leaves and the tea cabinet that prolongs the freshness of leaves are among his contributions that shook up the world of tea. So influential was Tsuji that a bust of him was built in Kyoto’s Byodo-in temple—a world heritage temple. More than 150 years later, the Tsujiri brand maintains the philosophy upheld by the founder. It wasn’t a surprise, then, that a Tsujiri branch would open up in Philippine shores.

The Tsujiri Matcha branch at The Podium occupies a rather small space, but they’re big on matcha.

The history of a cup of tea, in a cup.

Cakes on display. Most of these have matcha as a component (except for the chocolate lava cake, of course.)

Tea ceremony implements.

Seats for meetings…

…and for just simply lounging around.

Tsujiri’s walls are adorned with Japanese wallpaper. They have a certain texture, as seen here.

Tsujiri Matcha’s first branch was located at S Maison at Conrad, near the Mall of Asia complex. I first heard of Tsujiri after CJ and her family visited the S Maison location. She told me that the matcha treats there were the best she tried out so far, but I wasn’t convinced. Surely the matcha is popular, but I wouldn’t go that far just to try it out. The management must have found out this predicament, leading them to open two branches up north: one at Vertis North Mall beside Trinoma, and the other one at The Podium in Ortigas. (Today’s post focuses on the latter.) I would not have found out about The Podium’s renovation, and consequently Tsujiri’s new branch, until a colleague told me. I would usually park my car here when CJ and I visit the Ortigas area as they offer a flat parking rate on weekends.

Tsujiri Matcha is located at the second level of The Podium. The actual space is rather small, but they set up a few tables and chairs outside to accommodate more diners. Patrons can check out their signature cakes displayed at the freezer. You won’t see actual matcha leaves here, and the only sign that they serve matcha is a Japanese tea ceremony set on display. I’ll stop here and let the rest of the pictures showcase what Tsujiri Matcha has to offer.

O-Matcha (P130): Green tea powder mixed with water until foamy. This is how matcha is consumed in a tea ceremony.

Bitter with a hint of vegetal sweetness, finishing cleanly. Matcha in its simplest, barest form.

Tsujiri Latte (P170, large): Tsujiri’s signature matcha mixed with milk and sweetener. Just the right amount of sweetness while retaining the matcha taste.

You can either have it hot or iced (I prefer the latter) and still have the same taste. A smaller size is available for P155.

Tsujiri Latte with Kinako Kuromitsu (P180, large): Tsujiri matcha latte topped with toasted soybean powder (kinako) and black sugar syrup (kuromitsu). A fantastic twist to the usual matcha latte.

The toasted soybean powder lends a nutty flavor that jives well with the black sugar syrup’s earthiness. Both of these blend with the matcha’s vegetal taste while minimizing its bitterness.

Matcha Lava Cake (P230): Moist lava cake with a matcha filling, served with matcha sauce and either matcha or vanilla sundae.

Slicing open the side of the cake reveals the melted matcha filling, flowing like molten rock.

Chocolate Lava Cake (P230): Moist chocolate lava cake with a chocolate filling topped with either matcha or vanilla sundae.

This one has hot melted chocolate inside that melts the sundae topping.

Matcha Citronne Cake (P200): Matcha chiffon cake with matcha filling, topped off with matcha bits and a yuzu (citron) glaze. The yuzu glaze contributed tartness to the cake, but I’m not much of a fan of this.

Tsujiri Sundae (P285): Soft-serve matcha ice cream topped with cherry blossom-shaped rice biscuit, sweet red beans, crunchy puffed rice bits, chewy rice ball, and matcha jelly.

Never mind that this ice cream costs almost P300; it’s an explosion of flavors and textures!

Tsujiri Milk (P220, large): Matcha ice slush topped with matcha soft-serve ice cream.

This one uses milk as the slush’s base, compared to the Tsujiri float that uses only water and tea. Using milk as a base makes the drink richer.

Shiratama with Kinako Kuromitsu (P150): Rice balls on a bed of toasted soybean powder (kinako), served with black sugar syrup (kuromitsu) on the side. An alternative dessert for those who aren’t fond of matcha.

Mixing in the black sugar syrup; the rice balls serve as a vehicle for the combination of nutty kinako and earthy kuromitsu. Turning the soybean powder into a paste is the best way to eat this dessert.

Quality backed by more than 150 years of heritage in a cup; this is what Tsujiri Matcha stands for. Do check out Tsujiri’s Facebook page, Instagram profile, and the Tsujiri Matcha global website to know more about this legendary Japanese matcha purveyor.

Until the next post, bon appetit.

Tsujiri Matcha
2/F The Podium Mall,
18 ADB Avenue, Ortigas Center
Mandaluyong City 1555

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