Good matcha, small bar
mossa started with one tin of first-harvest matcha and a bamboo whisk on a borrowed counter. Now it is a fourteen-seat bar on Al Wasl Road, still whisking every drink by hand, one bowl at a time.
The name comes from moss, the green that grows slowly in shade, the same way the leaves for our matcha are grown. We keep the menu short, the matcha fresh and the milk cold.
Matcha from Uji
First-harvest leaf from Uji, near Kyoto, shaded for three weeks before picking and ground slowly on granite. We open a fresh tin every morning and use it the same day.
Ceremonial
grade, for drinking straight
First flush
the spring harvest
21 days
shaded before picking
70°C
water, never boiling
How we whisk
Sift it
Two grams of matcha through a fine sieve into a warm bowl, so nothing clumps.
Pour at seventy
Seventy millilitres of water at seventy degrees. Boiling water makes it bitter.
Whisk fast
A quick W with the bamboo whisk for thirty seconds, until a fine foam settles on top.
Drink it now
Matcha settles as it sits. We hand it over the moment the foam is right.
The bar on Al Wasl Road
Shop 4, 218 Al Wasl Road, Jumeirah 1, Dubai. Fourteen seats inside and ten on the shaded terrace.
Saturday to Thursday
7am to 10pm
Friday
7am to 11pm