What makes 36 MATCHART most recognizable compared to other matcha shops is that it doesn't package itself as a brand with a very Japanese vibe, but emphasizes that the ingredients come from the matcha production area at 36° north latitude. The temperature in this area is relatively low, the tea plants grow slowly, and the content of tea polyphenols and theanine is higher than elsewhere, and the two well-known matcha producing areas in Japan, Uji, Kyoto, Nishio, Aichi Prefecture, and Taishan, the highest matcha producing area in China, belong to this area. 36 MATCHART uses the highest grade matcha from Taishan and Rizhao, and the taste is better than that of ordinary matcha in Japan.
High-quality matcha is processed by steaming and grinding at low temperatures, which maximizes the retention of chlorophyll and theanine. After grinding, the tea needs to be filtered out of the rough stems and stems with an ultra-fine sieve, and the smaller and more mesh holes in the screen, the finer the matcha powder will be sieved. The industry often uses the mesh number as the basis for identifying the smoothness of matcha powder, and the larger the mesh, the smoother the tea powder. The matcha powder of 36 MATCHART can reach 2500 mesh, which is better than the uneven 500-1800 mesh on the market.
At present, 36 MATCHART has 20 desserts and teas, and the cakes are mainly mille-feuille. The 36-layer full matcha mille-feuille is taller and thicker than the others, and the crepe layer is not very thin, and it has a slight presence in the mouth, but it quickly dissolves in the mouth; The sandwich cream is fresh and smooth, not greasy, and the strong and slightly bitter matcha powder is very pleasant, and the taste is harmonious, but unfortunately the sweetness of 36 MATCHART is not outstanding, which also makes the three-dimensional taste lose a lot of points. The regular matcha mille-feuille has a layer of chocolate added to the top layer and the outer topping, which neutralizes the coldness of the matcha powder and makes it sweeter. The more special is the mango matcha mille-feuille, which is composed of half of the mango cream mille-feuille, fresh fruit pulp and matcha mille-feuille, and the mango itself has a stronger fragrance, so in this dessert, matcha is more like a supporting role, but fortunately, the taste of the two is not inconsistent, and the final taste is fresh and not overly flattering.
Since we only operate directly managed stores, and all cakes and desserts are made in the central factory and then distributed in a unified manner, 36 MATCHART has the same production at each store, so you can choose a nearby store to eat. Most of the stores of 36 MATCHART are rooted in the shopping mall, with white and green as the main tone, comfortable seats in the store, bright atmosphere, and cold staff service in the store, but it is better than 28 yuan a cut piece is quite cost-effective, even during the busy period of 14:00-19:00 every day, you can easily find a place to sit down, which is very suitable as a tea break place when you are tired of shopping.
