Opening a café like the Moonbee Matcha has been the owner's dream since he was little, and she has loved matcha nearly as long, since she was ten, when matcha ice cream became her favorite. It might sound young to be hooked, but he never grew out of it.

She still drinks it all the time, but a good matcha that suits my taste is hard to find around here, whisked fresh, not poured from a bottle. So she started Moonbee to make her own: she sifts and whisks every cup to order with ceremonial-grade matcha, and makes her syrups from scratch.

The menu is short on purpose. She'd rather do a few drinks really well than a long list that's just okay, and share it with the people who'll love matcha as much as she does.