This minimalist Sai Ying Pun café is the first in Hong Kong to mill its own matcha in-store, grinding first-harvest Uji tencha fresh each day. Sip graded ceremonial matcha served straight or velvet, or branch into a strawberry matcha cappuccino and the Ao-cano, an iced americano-matcha hybrid.

The pared-back room nods to a Japanese engawa veranda, all floor-to-ceiling glass and a lowered ceiling above the brewing bar.