With the matcha hype showing no signs of slowing, MONIN has launched a new flavour that hits the sweet spot for both iced and hot latte fans.
From social media being flooded with green lattes and iced drinks to baristas getting creative with new matcha flavour combinations, there’s no doubt we’re firmly in the era of matcha.
What started as a traditional ceremonial drink in Asia in the 12th century has been catapulted into the modern world by TikTok influencers and baristas with explorative palates – and café customers can’t get enough of the fine green powder.
Danni Choy, Brand Ambassador at syrup specialist MONIN, believes matcha is here to stay and has cemented itself as a staple of café menus across Australia and beyond.
“There’s been an obvious shift over the past few years – everyone’s doing matcha,” says Danni.
“It’s been big overseas for a while, but now cafés in Australia are really starting to catch on. We wanted to create a product that would meet the growing demand while also solving the time challenge for busy venues.”
Traditional matcha powder requires careful whisking and precise technique to avoid going clumpy and producing a bitter taste. Noticing this process was a sticking point at many cafés, MONIN sought to create a syrup solution that’s versatile, efficient, and focused on flavour.
“We saw a gap in the market. Not everyone has time to whisk a perfect matcha drink, especially if you’re trying to make a lot of drinks in one go. This syrup removes all that hassle,” she says.
“One of the biggest hesitations baristas and bartenders have with matcha powder is the texture. If it’s not whisked properly, it can leave a gritty mouthfeel. Our syrup offers the same earthy, slightly herbaceous notes of real matcha but without the sediment or fuss.”
Noting its “beautiful balance and depth of flavour without the bitterness”, Danni highlights MONIN’s new Matcha Green Tea syrup is more than just a practical solution for venues.
“It’s ideal for lattes, iced serves, and experimental drinks that want to explore different flavour combinations,” she says.
“I love serving the syrup with sparkling water. It’s light, refreshing, and not too sweet. It’s kind of like the black coffee version of a matcha drink.”
Seamless clarity
In the creation of the flavour, the team at MONIN knew designing a product that seamlessly integrates with a variety of different dairy and plant-based milks was key.
“It doesn’t curdle in steamed milk, which is huge. It holds up well in both hot and cold formats, and you don’t need to clarify it for cocktails. The clarity is a standout feature,” says Danni.
The clarity of the product removes the barriers for users to be creative and experimental. Thanks to its naturally green hue, matcha is an instantly recognisable drink, and MONIN is confidently doubling down on the trend.
“We’re really leaning into the green aesthetic,” she says. “Matcha is super vibrant – it’s definitely the hero for us.”
As for flavour pairings, the matcha syrup is a team player. Danni suggests combining it with the likes of cherry blossom, lychee, yuzu, and even white chocolate.
“You can go fresh, fruity, or nutty, and with or without milk – the list goes on,” she says.
“In Asia, matcha is still enjoyed in its purest form. It’s a lot more traditional over there and at times is unsweetened. On a global scale, however, matcha is all about the fun and playful twists. The popularity of strawberry matcha has been huge.”
While the food and beverage industry often experiences constant change in trends and fads, MONIN sees matcha as a staple ingredient that’s here to stay.
“I was making matcha lattes back in 2013 when I opened my first café, so this matcha ‘phase’ isn’t really a new wave,” says Danni.
“But it has evolved. We think this trend still has another decade in it, especially with how wellness is shaping consumer choices.”
The wellness mindset, also proving not just to be a trend, is now a cultural norm, particularly in countries like Australia. Consumers are looking for flavour, functionality, and health benefits in their drinks. MONIN’s new syrup aims to deliver on these factors.
“People want healthier options, but they don’t want to sacrifice enjoyment,” Danni says. “You can have a drink that’s good for you and also delivers on flavour.”
Room for creativity
MONIN prides itself on its unique approach to product development and is committed to creativity, engagement, and collaboration. At its Brunswick studio in Melbourne, the team host sessions for members of the public, including baristas, bartenders, and drinks enthusiasts where they can co-create drinks, test new products and trends, and explore flavour pairings.
“If someone’s seen something cool on TikTok or wants to understand how to make a strawberry matcha, we’ll help them figure it out,” says Danni.
“We had one café visit recently just to explore texture with foams, boba, popping pearls, and how they could find new ways to elevate their drinks.”
Danni emphasises how there is an excitement among café owners to push the boundaries and explore new flavour combinations.
“Cafés are no longer limited to just coffee. They can compete with bubble tea chains and cocktail bars by offering drinks that are just as fun, layered, and innovative, and we are here to help with that,” she says.
With matcha’s striking colour, adaptable flavour profile, and perceived health benefits, it’s no surprise MONIN has made it a priority.
“It’s about giving venues the tools to be creative and efficient. With our matcha syrup, you don’t need a whisk, a bowl, or a lesson in tea ceremony. Just add milk, pour, and go,” says Danni.
A green future
With matcha now a formal member of its family of syrups, MONIN continues to look to Asia for further inspiration on trends and interesting flavours. Yuzu, cherry blossom, pandan, and black sesame are firmly on Danni’s radar.
“There’s a whole world of flavour out there that’s underused in the café scene. We’re trying to bring that to the forefront and make it easy to use,” she says.
“Pandan in particular brings this beautiful coconut-vanilla profile that pairs amazingly with tropical flavours. In fact, we are launching a pandan range too, which is very exciting.”
As MONIN’s matcha syrup rolls out across Australia, it’s clear the company is helping to shape the flavour profile of the beverage space. For those curious to experiment, its Brunswick studio is open for tastings and training sessions.
“It’s all about inspiring people to create drinks that suit their vibe,” Danni says. “We have the tools and the expertise ready to go, so all you have to do is come and join.”
For more information, visit stuartalexander.com.au/pages/monin
This article appears in the August 2025 edition of BeanScene. Subscribe HERE.
