When chemistry student and young entrepreneur Caitlin Lee first tasted a peanut butter matcha latte at a small café in Lille, France, she knew she had found something special.
“It was like the perfect sip. The ratio of peanut butter and matcha together was just right,” Caitlin recalled.
That memory stayed with her long after her exchange student program ended. Today, it lives on through Maison Midori, her own matcha brand that debuted in the Philippines with the goal of introducing what she calls “good matcha” to local drinkers.
By combining “maison,“ house” in French and “midori,” green in Japanese, the brand’s name reflects her aim of offering authentic Japanese matcha within a concept that feels both welcoming and international.
For Caitlin, a good quality matcha begins at the source. She explained that not all green tea leaves qualify as matcha, only those grown under shade to boost chlorophyll and amino acids can be considered the real thing.
“I think every matcha is different since it has a lot of cultivars. But I think what makes it a good matcha is how it’s grown. And actually, the location is very important. Where matcha is grown, how they cover it. Because the green matcha and the green leaves that you see in the matcha farm, it’s actually not matcha. It’s green tea. So, the ones covered are matcha. And that is how they actually measure how good matcha is,” she told Manila Standard Lifestyle.
Maison Midori currently sources from Uji, the historic birthplace of matcha, and Wazuka, a rising region in Japan that has been gaining attention for its farms. Its first release, the Tenshi variant from the Samidori cultivar, was designed to be an approachable, everyday matcha. Another variant, Mariaca, offers a more floral profile, with what some describe as a subtle corn-like aftertaste.
While her products have started to gain traction at bazaars and online, she admitted she has her own dream flavor.
“Personally, I want something nutty, chocolatey, strong. Even bitter matcha, I don’t mind,” shared the young entrepreneur.
Finding the right farm to produce that taste, however, has proven to be a challenge.
Caitlin, now in her fourth year studying chemistry with a minor in business at De La Salle University, is frank about the challenges of balancing school and entrepreneurship.
“It’s really hard. But with my family and friends, they help me a lot. They’d even man the booths during bazaars if I have exams. I’m really thankful for that support system,” she explained.
Her brand arrives at a time when matcha is enjoying a surge in popularity among cafés in Manila and beyond. For her, that excitement only fuels her passion.
“When I was planning Maison Midori, matcha was already rising. I really wanted to share my love for it and introduce what matcha really is,” added Caitlin.
For now, customers can find Maison Midori at pop-up events, including bazaars in Rockwell this October and December, or order directly through its website. Prices start at P990 for a 40-gram pack.
Looking ahead, Caitlin hopes to open a café of her own—a passion project that would bring her vision full circle.
“Hopefully soon. It’s one of my dreams. I really want a space where people can enjoy good matcha every day,” she stated.
