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  • Writer's picturecookingwiththehamster

Moko’s Matcha

Moko’s Matcha is one of those places you can’t find if you don’t know it, unless you’re a fan of matcha tea. I discovered it after searching far and wide on the web a place to drink authentic matcha and finally, after so many efforts, I made it! I would not have hoped to find better in Via della Moscova 7, Milan.

The owners are Moko and her husband Leonardo, both Chinese. She is from the capital Beijin, he is from Hangzhou, a city known for its famous LongJing green tea. Leonardo is a quiet, sweet person, he is behind the counter working meticulously, with an unreachable precision and calm while making a mind-blowing matcha tea. Moko is dynamic and her story is really fascinating. She tells me about her journey, which began with a degree from Marangoni in Milan. She started working in the fashion world, then moved to Canada for an MBA course. Right here she starts to think of opening a matcha shop of her own and structure it so well in her ideas that she even thinks about furniture. She knows the product so well that she has spoken to Leonardo hundreds of times, and he appreciates it at the same time as the Expo in Milan.

They leave for Japan and visit it on many occasions: they study the tea ceremony, the preparation of the wagashi — Japanese deserts (yatsuhashi, dorayaki, daifuku, for example) and select collaborations with several important brands. The product they use comes directly from Japan and Moko makes a comparison that perfectly explains what they employ:

“We use some of the best matcha brands in the world. Hippod, Itohkyuemon and Maryu. They’re like Chanel, Dior and Hermès in fashion.”

And it is Moko herself who realizes the sweets, a practice that she considers as a real hobby. But despite the raw material being matcha and studying so hard in Japan, Moko has created a concrete union between East and West by preparing American sweets or at least Western birth with matcha powder, such as matcha cheesecake (dense, with a very pleasant chocolate base), matcha muffins (soft and fragrant), matcha rainbow mousse, matcha thousand crepes and matcha pudding.

Moko’s Matcha opens in October 2017 with a commitment to bring authentic matcha tea to Europe and Italy, make it known (knowing how to distinguish its different qualities) and make people understand its benefits, tell people that there are alternatives to coffee. Right inside this tea room you can read directions on how well this drink does and learn advice on preparing and administering it. If we think that when Moko and Leonardo opened this little hidden treasure in Italy no one drank matcha and how it goes so fashionable today, we can say without delay that Moko’s matcha has made this tea incredibly popular.

Moko explains to me a real matcha-based detosifying therapy, which she made with the help of a nutritionist. For any questions or clarification, you can go to Moko’s Matcha, you will find all the answers to your questions.


INSTRUCTIONS TO READ BEFORE TREATMENT Water temperature: 40–45 degrees Celsius Reason: When food or liquids pass from the stomach to the intestine are between 37 and 42 degrees. If the water temperature is below 35 degrees this could cause nausea as the stomach has an internal temperature of 37–38 degrees. If the temperature was above 55 degrees this would not allow you to drink the matcha all of a sip, which is essential to activate the detox function.

WHEN TO DRINK IT: WITHIN HALF AN HOUR OF WAKING When the body wakes up and the stomach begins to produce gastric juices, it takes the body about half an hour to activate this process. It is therefore important to drink the matcha, in order to activate the detox function, within half an hour of awakening in such a way that the production of gastric juices is not yet completed and the matcha immediately goes to the intestine without stopping in the stomach.

ACQUA TYPE: (Levissima, Sant’Anna) Fixed residues from 30 to 90, ph greater than 7, hardness around 6.

AMOUNT OF WATER 150–500ml, recommended 300ml covering the entire intestine, DO NOT exceed 600ml at a time to avoid hyper-hydration (water intoxication).

DRINKING MODE All in one sip, or at most in two sips with little pause between them. If you were to drink slowly, the liquid would stane in the stomach, without reaching the intestines, and also could give a sense of nausea.

DETOX CYCLE 7 days on continuous and 2 days break to maximize the detox effect.

MATCHA QUANTITY Omnivorous 2–3 gr. vegetarian 1–2 gr., vegan 0.5–1 gr (or increase the quality of matcha for vegans).

MATCHA QUALITY True basic ceremonial matcha with a good balance of elements (tannin, catechin, amino acids).

HOW TO RECOGNIZE A REAL MATCHA From: UJI-KYOTO region Weight: 20g packs. 40 grams. Expiration: 6 months Color: Bright green Taste: Umami (vaguely reminiscent of the seaweed flavor), is not a strong or tea-like bitter taste. Effects: it does not bring tachycardia or nausea but from a general relaxation effect and distributed concentration over a long period of time (unlike coffee that generates concemic spikes).

PREPARATION METHOD Pass the matcha with a small colander (the finer the plot, the better) so that it can melt completely once the water is added Desired effects of this recipe 1. Eliminates inflammation of the intestine 2. Eliminates virus, bacteria and fungi disorders 3. Separates, cleans and helps rebuild bowel villi 4. Improve transit for constipation issues 5. When the intestine is healthy, the face looks more beautiful, the belly deflates and promotes weight loss

Contraindications SERIOUS DISEASES that affect the kidneys. Do not take other medications or supplements CONTIMELY.

Moko's matcha cookingwiththehamster
Matcha cheesecake | © Cookingwiththehamster
Moko's Matcha cookingwiththehamster
Matcha daifuku | © Cookingwiththehamster


📍 Via della Moscova, 7, Milan

📞 02 3599 4159

💰 $$$

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