by Hanna Hetterling

Step into any trendy café in Berlin, and the menu is bound to have a splash of green. It’s not just avocado anymore—it’s matcha! This powdered green tea isn’t just a drink; it’s an icon of wellness, tradition, and modern innovation. Matcha has made its way from the tea rooms of Japan to your Instagram feed and all over the world. Whether it’s served as a latte, baked into cakes, or even shaken into cocktails, matcha is the darling of every trendy café’s menu. But what makes this vibrant powder so irresistible? Matcha, a finely ground powder derived from the leaves of the Camellia sinensis plant, traces its roots back to the Tang Dynasty in China (618-907 CE) (Tea & Coffee Trade Journal 2024).  Thanks to Zen Buddhist monks, powdered tea found its way to Japan around the 12th century. One monk in particular, Eisai, brought tea seeds and the knowledge of making powdered tea from China to Japan. The Japanese prized matcha for its calming effects and ability to aid meditation and it became a popular staple (Mamiya 2024; MoyaMatcha.com 2021).

The Japanese tea ceremony sado, developed during the 15th and 16th centuries, transformed the preparation and consumption of matcha into an art form focused on mindfulness, simplicity, and the appreciation of beauty in everyday moments. Participants would whisk the fine green powder with hot water using a bamboo whisk, creating a frothy, vibrant green tea that embodies the essence of serenity and focus (MoyaMatcha.com, 2021). Matcha began its international ascent in the early 2000s, thanks to the rising interest in wellness and Japanese cuisine. Foodies and health enthusiasts were drawn to matcha’s rich umami flavor and its purported health benefits, such as high antioxidant content and natural energy boosts (Tea & Coffee Trade Journal 2024). The green tea is known for its earthy, pungent taste – opposers of the matcha movement often describing it as grassy – which comes from its high chlorophyll levels. The rise of social media further propelled matcha into the global spotlight. Its vibrant green color made it a photogenic eyecatcher on Instagram and TikTok, appearing in everything from pancakes to ice cream. Celebrities and influencers started endorsing matcha for its „clean“ energy and wellness properties, solidifying its status as a lifestyle symbol. Matcha’s merit also lies in its versatility; while traditional preparation involves whisking matcha with hot water, modern recipes have reinvented it for Western palates. Matcha can be served hot or cold, and the possibilities are endless: from its traditional form to bubble teas, cocktails or iced lattes, there are no limits of creation. And this doesn’t only apply for beverages; matcha has transformed into a popular ingredient for fusion desserts like tiramisu, pancakes, mousse, cakes, ice cream, confectionary, and matcha flavored candy. Its Fans are becoming even more adventurous by pushing boundaries, and using matcha in recipes like pasta and salad dressings.

The world is seeing green, and Berlin is no exception. Known for its culturally diverse and dynamic food scene, Berlin has fully embraced the matcha millennium: Whether you’re in a minimalist coffee shop in Charlottenburg or a hipster brunch spot in Prenzlauer Berg, matcha has won over the hearts and taste buds all over the city. Numerous cafés and eateries have introduced a range of matcha-infused products to cater to the health-conscious and aesthetically inclined. After reports from the Guardian, the obsession over the green powder further fueled by TikTok even sparked concerns about a possible global shortage of matcha (Thou 2024). Matcha’s global success isn’t just about taste—it’s about what it represents. In an era where wellness and sustainability are paramount, matcha checks all the boxes. Matcha is celebrated as a superfood for good reason. Unlike regular green tea, where leaves are steeped and discarded, matcha involves consuming the entire leaf. This process delivers higher concentrations of nutrients: Matcha is packed with antioxidants, particularly EGCG, which combat free radicals and promote cellular health (Tea & Coffee Trade Journal 2024). Green is quite literally the new black! Many coffee lovers have switched from their usual cup of Joe to the humble green tea powder. Matcha lattes in particular are one of the go-to alternatives for coffee addicts, offering a gentler caffeine kick without the jitters.

Matcha’s rise from its origins to a global phenomenon shows the extraordinary globalization of East Asian cuisine and reflects its unique ability to adapt while staying true to its roots. In Berlin, it’s not just a drink; it’s a cultural experience that bridges health, sustainability, and creativity. As the world continues to embrace matcha, its story serves as a reminder of how something so ancient can feel modern. If you are curious or need a new café recommendation in Berlin, places like Paper&Tea, Matchashop, Matchasome, and Tenzan Lab have a variety on matcha delights (Tip Berlin, 2021). Go try it out yourself! Matcha is the new MVP of beverages and, judging its prevalence compared to other trends (sorry, tumeric lattes!), it is here to stay. So, the next time you sip on a matcha latte in your favorite café, remember: you’re not just indulging in a trend. You’re partaking in a centuries-old tradition that’s found its way into the heart of contemporary culture.

References:

Tea & Coffee Trade Journal (2024), Ceremonial to TikTok Trending: The Evolution of Matcha. https://www.teaandcoffee.net/feature/35258/ceremonial-to-tiktok-trending-the-evolution-of-matcha/

Guardian News and Media (2024, July 31). The New Green Giant: How Matcha took over the world. The Guardian. https://www.theguardian.com/food/article/2024/jul/31/the-new-green-giant-how-matcha-took-over-the-world

Mamiya, K. (2024). The Rise of Matcha: The History of Japan’s Most Famous Powder. YEDOENSIS. https://yedoensis.com/blogs/news/the-historical-journey-of-matcha

MoyaMatcha.com (2021, January 22). The history of Matcha – Moya Matcha. Moya Matcha. https://moyamatcha.com/en/moya-matcha/history-of-matcha/

Thou, S. (2024, November 27). Mo matcha mo problem? How to get your green tea fix in a global matcha shortage. The Guardian. https://www.theguardian.com/food/2024/nov/26/mo-matcha-mo-problem-how-to-get-your-green-tea-fix-in-a-global-matcha-shortage   

Hanna Hetterling is a student in the Master program Global East Asia at Freie Universität Berlin.

by Ying Wang and Dai Yu

With the rapid globalization since the 1980s, East Asian cultures were appreciated and consumed by many people around the world. Culinary culture is pivotal in cross-cultural encounters. By exploring the stories behind a Chinese restaurant in Berlin, this post aims to reveal how culinary culture plays a role in maintaining cultural identity and enhance the prosperity of the local community. We draw on immersive experience and oral history to reflect on Berlin’s contemporary multiculturalism. Chen’s Wok in Berlin provides a variety of Chinese cuisines for residents nearby in Charlottenburg. It’s popular among many students who study at the Technical University of Berlin due to its vicinity to this university. Of course, it also attracts many clients who work in the Deutsch Bank building across the street from the restaurant. The restaurant is well-renovated with a hybrid style of modern and Chinese elements and uses purple as the main color of chair covers to demonstrate a sense of warmth and hospitality. To get firsthand experience and excavate stories behind it, we visited the restaurant several times.

There are various specialties on the menu, mainly from Sichuan, Jiangzhe and Guangdong regions like Dim Sum, homemade noodles, Gong-Bao chicken, Yu Xiang-style pork, fish in hot chili oil. The menu indicates that all meals are served with rice freshly prepared and without the use of glutamate (MSG). We ordered beef in hot chili oil (less spicy and without garlic) and sweet-sour fried pork. There were pork trotters as a complimentary appetizer. The beef in hot chili oil was quite good, with the stove and direct flame, in order to keep food warmer and nicer for a longer time. Additionally, the way this dish was served on a stove made us feel warm even before having a bite, embodying the freshness and cleanliness of the food itself. This dish contained some beef, cabbages, chili peppers, green onions, coriander, Sichuan peppercorn, Chinese star anise and many other seasonings. I was surprised that with that much oil and seasonings, the beef didn’t taste heavy at all; rather, it was fresh, tender, and also good match with rice.

Another dish we had was sweet-sour-fried pork, with carrot slices and leafy greens for a fresh touch. It resembled dishes from a Cantonese tea house or Sichuan restaurant, thanks to the decorations. It tasted juicy and crunchy at the beginning, and the longer it stayed, the less crunchy it would be. I think this one had made great balance of the sour and sweet tastes, and the chefs chose the thinner portion of the pork, making it a light-juicy taste.

Some of the ingredients, for example, coriander, are not so common in Berlin. We asked the owner about their sources, and she told us they were imported from Sichuan.  Even without knowing the full details of the supply chain, we could easily sense the authenticity of the food. This familiarity evoked memories of our homeland, bringing back the tangible, everyday life of that time.

We also engaged in a conversation with the female owner spontaneously. According to our conversation with the restaurant owner, it is managed by her and her husband, and sometimes their daughter, son-in-law, son, and daughter-in-law come and help with this family business. They take orders and pack leftover food. A chef and his assistant work in the kitchen with the help of a dishwasher. Before opening hours, generally, the female owner and her husband prepare ingredients with other staff members. Because all of them are Chinese, they communicate with each other in Chinese specifically in their Wenzhou dialect, but the owner couple speaks perfect German as well, so it’s also possible for them to chat in German. With Chinese consumers the owners speak Mandarin, otherwise, they talk in German.  

Chen’s family migrated to Germany in April 1989, and Berlin wasn’t their first landing point. Actually, they worked in other cities for several months and before the reunification of East and West Berlin, they replanted to this city. During their career as clerks in Berlin, there were not many Chinese restaurants and they decided to open one after retirement to share food with some of their friends. Gladly, they achieved and made their dream a big benefit to all their neighbors and Chinese students who support their business as well. Chen’s family is full of entrepreneurial spirit. Zhejiang province cultivates lots of successful businessmen and “exports” lots of small businessmen to Europe. These people settle in the European continent and promote mutual commercial cooperation and cultural exchange. Though Chen’s family is from Zhejiang, they sell Sichuan cuisine mainly for its popularity all over the world as a trend, and the chef of Chen’s Wok was also trained by a Sichuan culinary master before.

We see Chen’s Wok as a case study to explore how migrants establish their daily lives by running a restaurant in a foreign country. This globalization phenomenon shows that the ingredients, culinary techniques, and dining expectations in this restaurant are shaped by transnational flows of people and cultural influences. In this restaurant, there is always something in between the “homeland” and the customers’ desire for exotic experiences. While Chinese customers can experience the familiarity through the taste of the food, the presence of familiar languages, and the old-style decorations—all of which contribute to its authenticity; non-Chinese consumers can satisfy their appetite for the exotic.

Ying Wang and Dai Yu are students in the Master program Global East Asia at Freie Universität Berlin.

by Aspasia Porozhanova and Julia Mąkosa

Chinese cuisine has long been a key part of the global food scene. However, regional specialties are now gaining wider recognition thanks to social media and culinary globalization. One such dish is Malatang (麻辣烫 málàtàng), a famous street food from Sichuan. Hugely popular in China, where it’s found in nearly every city, Malatang is now making its way internationally and marking its presence abroad. Malatang is a customizable, one-person hotpot dish originating from Sichuan. „麻辣“ (málà) refers to the numbing spice of Sichuan peppercorns and chili, while “ 烫 “ (tàng) refers to something that is scalding hot or boiled, reflecting the dish’s method of preparation. Diners select their own ingredients—ranging from fresh vegetables to meats, tofu, and noodles—which are cooked in a rich, flavorful broth and served hot.

We decided to visit one of the spots in Berlin for Sichuan-style Malatang: Zhangliang Malatang. It is one of the biggest Malatang chains in China, that has been rapidly expanding and recently reached Germany. This franchise not only perfectly represents the globalization of Chinese cuisine, but is also an example of the adaptability of some Chinese dishes to an international environment. Originally founded in 2008 in Harbin, China, Zhangliang Malatang took the traditional Sichuan street food and adapted it to suit the tastes in northern China. The brand has opened nearly 100 brand stores in 53 cities in 19 countries including Japan, the United States, Australia, Canada, Singapore, New Zealand, the United Kingdom, South Korea and recently Germany. Today, with over 6,000 locations worldwide, Zhangliang Malatang shares its flavors with diners across the globe. (Zhangliang Malatang 2025). Could it be because more people around the world have shown interest or familiarity with Chinese cuisine? Or is there something else that successfully attracts so much attention and has gained this brand so much popularity?

In the midst of Berlin’s cold and dark winter days, having a spicy Sichuan style soup can bring back the comfort and coziness to fight the winter days off. Once you go looking for a Sichuan-style Malatang place in Berlin, Zhangliang Malatang immediately catches your sight with its vibrant and playful orange colour. Upon entering Zhangliang MalaTang on Friedrichstrasse 217, the first thing that catches your attention is the huge refrigerated wall with all kinds of food. The concept of the restaurant is completely based on the customer experience of creating your own malatang. The first step is taking your own bowl and filling it with the malatang ingredients upon your own preference. Among the vast variety of ingredients, there are sections with cooked and uncooked meat, seafood, eggs, next to them, there are vegetables of all kinds, various mushrooms and seaweed. At Zhangliang MalaTang, most of the food is imported from China, difficult and pricey as it may be, with the exception of vegetables, which are bought from local supermarkets and cooked food, such as meat or tofu, which have been prepared at the restaurant.

Next, you can pick the kind of noodles you prefer, as they range from ramen, udon, spinach to purple sweet potato noodles. At last, you bring your bowl to the counter, you pick your broth and pay for the mala tang.The variety of 5 soup bases (broths) consists of a classic one, spicy mix, tom yam gong, mushroom and tomato. While the tom yam, mushroom and tomato are vegetarian broths, the rest are made with beef broths. Indeed, the classic soup base is the most preferred by the customers and the most authentic, close to Sichuan style malatang, as we have been told. In addition, they have recently begun to offer the stir-fried spicy pot, which if you pick, will be the stir-fried version of the ingredients of your choice. After the malatang is ready, you have all the freedom to make your own sauce in a small saucer with ingredients of your choice and have it with your malatang. There is not only a huge selection of sauces, from sesame sauce, minced garlic, bean curd, oyster sauce, coriander and many more, but they also get refilled very often!

As most of the customers come around lunch time, straight from their offices, those times are very lively, whereas the evenings at the Zhangliang MalaTang are very serene and a perfect time to spend time with family and friends! Could a large, globalized brand truly deliver the warmth and comfort we were craving during the gloomy season? It turned out that this little food trip was a perfect hit. The rich, velvety broth, the comforting warmth of the spices, and the laid-back atmosphere made for exactly the cozy escape we had been looking for. A small but satisfying indulgence—just what we needed to shake off the winter gloom. That is why our advice for cold, lonely, dark winter days is to always have a good Sichuan malatang with people you love!

Reference:

Zhangliang Malatang (2025):  About brand, https://m.zlmlt.com/wapen/about.php

Aspasia Porozhanova and Julia Mąkosa are students in the Master program Global East Asia at Freie Universität Berlin.