The landscape of green beverages in Cebu has been utterly transformed. What was once a niche curiosity has blossomed into a full-blown cultural staple, inspiring dedicated cafes, masterclasses, and even city-wide crawls. At the heart of this verdant wave is the intricate world of matcha, a subject recently unpacked by a local expert for an eager audience.
Decoding the Green Powder: Ceremonial vs. Culinary
In a featured event for SunStar Lifestyle, Cebu-based barista Jed Saldon led an intimate matcha class on November 22, 2025. The session was part of the anniversary celebration of But First, Coffee at AyalaMalls Central Bloc in Cebu IT Park, Cebu City. What began as a simple introduction rapidly deepened into an exploration of matcha's complex profiles, precise preparation, and notable health advantages.
Jed drew a clear parallel to a familiar brew. "Each matcha has different flavor notes, like coffee with many variations," he explained. He highlighted Tennouzan as a less bitter, umami-rich variety with inherent sweetness, making it ideal for lattes without added syrup. This full-bodied matcha boasts flavors of roasted seeds, cocoa, and cream, best enjoyed thick to avoid bitterness.
A crucial distinction was made between grades. Culinary matcha, used in baking and cooking, is often bitter and can dominate other flavors. In contrast, high-grade ceremonial matcha offers a cleaner energy boost. "If you drink coffee, your energy goes up, then after four hours it goes down. With matcha, your energy can last up to eight hours," Jed noted. He also introduced semidori powder, a light and versatile matcha he perfectly paired with strawberry jam during the class.
The Art and Science of Preparation
Moving beyond flavor, Jed demonstrated the ritualistic preparation that defines the authentic matcha experience. He corrected a common misconception, emphasizing that a simple circular whisking motion is insufficient.
"The proper method is up and down for 30 seconds, then 20 seconds in an M or W motion to bring up the crema. That’s when the aroma comes out. Then you swirl to smoothen the texture," he detailed. He also shared standard ratios, typically 5 grams of matcha to 50 ml of water, though high-grade versions can use 3 grams to 30 ml for a more concentrated, umami-forward drink.
From Personal Passion to Professional Craft
Jed's journey into matcha began humbly at a friend's house, where her father introduced him to the basic rituals. His curiosity was piqued, leading him to read articles and explore further. His education deepened when a Japanese friend introduced him to high-grade matcha, sharing the concept of "whole-body fulfillment."
Hailing from Dipolog, Mindanao, Jed has infused his Cebu-based craft with a love for local flavors and innovative pairings, even experimenting with savory elements in drinks. Now representing his school in a culinary mixology competition and working for Atelier Matcha, he views the beverage as a complete experience.
Jed also underscored the significant health benefits linked to matcha consumption. "Matcha can have many benefits, like anti-inflammatory and anti-cancer properties," he stated, adding that it contributes to strong bones and longevity, as seen in Japan.
Looking ahead, Jed aspires to bring deeper, authentic matcha rituals to Cebu, acknowledging that mastering the tradition can take five to six years of dedicated study. His story mirrors the dynamism of matcha itself—a blend of tradition, personal passion, and innovative spirit that continues to captivate Cebu's vibrant food and beverage scene.
