Co-founders Matthew Morton and Conrad Sandelman met in college at New York University, where they studied business management and hospitality. After graduating from NYU in 2015, they travelled around the world, eventually stopping in Uji, Japan.
Inspired by the people, passion and warmth of Uji, Matthew and Conrad returned to Manhattan with a plan to open their own matcha shop that embodied both their New York sensibility and the stateliness of Eastern tea practices. Armed with inspiration and tea leaves straight from Uji, they started developing quirky recipes to showcase the flavor of authentic Japanese Ceremonial Matcha. And thus, Cha Cha Matcha was born.
The name Cha Cha Matcha is derived from the word “Ocha,” which translates to “tea” in Japanese.