Like many during the pandemic, 34-year-old Jacque De Borja-Medestomas discovered a hobby that kept her spirits alive. “I started making my own matcha drinks because we couldn’t go out to visit cafes. I became obsessed with crafting matcha espresso lattes. I bought matcha from an online store and used my Nespresso machine,” she shares with Manila Bulletin Lifestyle.
A self-taught matcha barista, she learned most of it from online. “But be wary, because you still have to sift through the information. There are many influencers who sometimes share the wrong information, but these are lessons you also learn along the way,” Jacque recalls. She even exchanged messages with the likes of Marc of Ooika, and Ryan Ahn and Zongjun Li of Sanko Matcha. “They have direct connections with matcha farmers, which allows me to learn about matcha from their perspective.”
She eventually traveled to Japan with her husband, photographer RG, where they visited tea farms, a processing plant, and families who make bamboo tea utensils. The tradition of crafting the chasen (bamboo whisk), chashaku (bamboo scoop), hishaku (water ladle), and more has been passed down through generations, involving years of drying the bamboo and shaping it by hand. Jacque uses these carefully crafted tools to create her drinks, infusing each cup with authenticity and respect for the art of tea preparation.
Love for green tea
As with many Filipinos, Jacque used to drink a lot of coffee. But she realized it made her feel anxious, which is why she switched to matcha. “Even if it does have caffeine, it also has L-Theanine that allows you to stay calm. What you get is focused energy without the crash,” she continues. “You also consume the whole tea leaf when you drink matcha, which in my head feels like more antioxidants—as long as I drink them without milk or sweetener.”
Of course, her husband was always the first one to try her concoctions, followed by her in-laws and friends. “I was so happy that they enjoyed the drinks when I brought my little set up to their homes,” adding that she documents her drink concoctions on her Instagram account @jacqueandmatcha_.
She also serves matcha drinks at Hometown Cafe in Subic, which her husband and his siblings own, whenever they are in Subic, Zambales. “I learned so much from them, and I focus more on matcha now. The regulars said they like the drinks, too!”
How the pop-up started
While the couple was shooting Comuna in San Antonio, Makati, for an airline publication feature, they met Ralph Sy and Charlene Ng, owners of bakery Scratch. Their conversation about matcha eventually led to Jacque’s very first pop-up in that venue.
She also noted that storing matcha in the Philippine climate can be challenging, as the quality of the fine powdered version degrades over time. “That’s why, once you open a tin of matcha, you have about a month to finish it,” she explains. Having this pop-up allowed her to use up her matcha stash, “Not only did that pop-up finish my stash, but it also opened up many opportunities and gave us ideas.”
She also recalls what it was like to serve a wider audience, “Taste is subjective. What I find good or great might not be the case for others. My biggest fear was that people who follow my matcha account would think the drinks I create are only for the ‘gram,’ and don't actually taste good. Thankfully, the crowd liked it when I asked them.”
What to expect
Jacque has her personal favorites when it comes to matcha, particularly Yame and Uji. “Yame has sweet and chocolatey flavor notes, which I believe pair well with those who drink it with milk,” she continues. “Uji is very familiar to the Filipino palate. I find matcha from Uji to be floral, grassy, and quite bold.”
For her upcoming collaboration with Bask in San Juan this weekend, September 20 to 21, expect her signature drinks, including Matcha Latte, Matcha Ichigo (strawberry) Latte, and the soda series such as Matcha Calamansi and Matcha Peach. The crowd favorite, Hojicha (roasted green tea) Ichigo Latte, will also be available. “It all starts with what I personally like, since it’s easier to serve something you already love.”
Other drinks on the menu include Usucha with Sweets, Matcha Americano, Honey Oat Matcha Latte, Matcha Chai Latte, Coco Pandan Matcha Latte, and Lavender Matcha Latte. These beverages are the result of creative brainstorming between her and her husband. “It’s based on the ingredients we have available locally, and then I handle the R&D (research and development) at home. He always encourages me to develop or change the menu, so the offerings for the Bask pop-up are different from Scratch. This also helps us understand the market better and learn what they enjoy based on what we serve.”
Jacque is grateful for the opportunities coming her way. These pop-ups not only spark her creativity but also bring together friends, family, and matcha enthusiasts. “I get to chat with a lot of people. We talk about matcha, my journey, and so on. It’s really about connecting over a cup of tea!”