Loading video...

Video Failed to Load

There was a problem loading this video. This could be due to a temporary network issue or the video might be unavailable.

Totters, a pancake specialty store with a module on cloud-like texture soufflés. The visual of matcha syrup sliding down by the thick spray of Kyoto's Uji Mountain matcha is very cute.

Tama

24,116 subscribers

23,705 views • 1 year ago •via X (Twitter)

Anya Rossi• Live Now

Private livecam show

11 Comments

Ayu1 year ago

Kenapa harus matchaaa

Mobile Scanner1 year ago

Scan any documents, convert images into text, PDF files, etc. 👍

Rikyyy1 year ago

waduh enak bener ini sih

Sakit1 year ago

Pasti enak banget itu

Riri1 year ago

Cokelat lebih enak deh kayanya

Jenong1 year ago

wihh enak bgt ah

Zeo1 year ago

Matchanya bisa di ganti coklat kayanya ya

jordan.1 year ago

Kaga doyan matcha min

CapyBara1 year ago

enak bener pancake deh

Fahri Skroepp 👑1 year ago

Wah enak nih kayaknya

Shadam & Lintang1 year ago

mantep nih rasa matcha

Related Videos

Cold matcha made by a samurai-like master is the best!

Cold matcha made by a samurai-like master is the best!

Interesting AF

1,417,411 views • 1 year ago

Despite a record level of production, Japan has a matcha shortage. On this episode of Big Take Asia, K. Oanh Ha talks to Mia Glass about what’s driving the matcha mania and why it’s hard for producers to keep up

Despite a record level of production, Japan has a matcha shortage. On this episode of Big Take Asia, K. Oanh Ha talks to Mia Glass about what’s driving the matcha mania and why it’s hard for producers to keep up

Bloomberg

29,176 views • 1 year ago

haneulz literally talk like a couple who just got back from the grocery store arguing over which brand of matcha to buy. they’re so domesticated. i love it so much huhuhu

knives ☻

19,061 views • 9 months ago

POV: Sliding down a 3.9 km glass waterslide built along the side of a mountain in China

POV: Sliding down a 3.9 km glass waterslide built along the side of a mountain in China

Massimo

47,118 views • 10 months ago

A fan met Harry last year and made his matcha latte 🍵 “You ordered with no sweetness, no maple syrup and I was like frozen. […] I was freaking the heck out internally and all I could think was why write a lyric about maple syrup in keep driving and then not get maple syrup in your latte.” Recipe: “9oz hot latte with 4oz being matcha koicha and 5oz hot almond milk. vanilla extract and I think ashwaganda. no sea moss. NO MAPLE”

A fan met Harry last year and made his matcha latte 🍵 “You ordered with no sweetness, no maple syrup and I was like frozen. […] I was freaking the heck out internally and all I could think was why write a lyric about maple syrup in keep driving and then not get maple syrup in your latte.” Recipe: “9oz hot latte with 4oz being matcha koicha and 5oz hot almond milk. vanilla extract and I think ashwaganda. no sea moss. NO MAPLE”

HSNews

15,399 views • 1 year ago

NI-KI said his mom got him a matcha kit gift from Okayama & that him and his dad really like matcha 🥹🥹 🐣: Matcha is trending these days…As a Japanese person, I’ve actually liked matcha since a long time ago!! 🐣: So I even have a kit at home My mom gave it to me as a gift long before this whole matcha trend started 🐣:I used to drink it alone at home in the mornings. 🐣:Not to sound defensive, but honestly, one of the things I hadn’t told ENGENEs …is that I’ve really loved matcha for a long time.!! 🐣: I even bought a really nice bowl for it a bowl made in Okayama a really good one!! 🐣 I like bitter things, so I enjoy that bitterness in matcha.That’s wh I’ve been drinking it since a long time ag 🐣: In my family, only my dad and I like matcha~~

NI-KI said his mom got him a matcha kit gift from Okayama & that him and his dad really like matcha 🥹🥹 🐣: Matcha is trending these days…As a Japanese person, I’ve actually liked matcha since a long time ago!! 🐣: So I even have a kit at home My mom gave it to me as a gift long before this whole matcha trend started 🐣:I used to drink it alone at home in the mornings. 🐣:Not to sound defensive, but honestly, one of the things I hadn’t told ENGENEs …is that I’ve really loved matcha for a long time.!! 🐣: I even bought a really nice bowl for it a bowl made in Okayama a really good one!! 🐣 I like bitter things, so I enjoy that bitterness in matcha.That’s wh I’ve been drinking it since a long time ag 🐣: In my family, only my dad and I like matcha~~

•・PG・• 🐆 fan account

106,606 views • 9 months ago

Tales of Cities | Tongren, where China's matcha capital hides in plain sight Most people who drink matcha assume it is Japanese. In Tongren, a mountain city tucked into southwest China's Guizhou Province, that assumption meets a quiet correction. The tea tradition long associated with Japan can be traced back further to China's Tang and Song dynasties (618-1279). During the Song Dynasty, a method called diancha, whisking powdered tea into hot water until it turns pale and frothy, was already widespread among monks and scholars. Gu Lijun, a county-level inheritor of that Song Dynasty tradition, traces the practice back even earlier still, to the Wei and Jin dynasties (220-420). The technique now associated with Japanese tea ceremony, in other words, started in China, centuries before it ever crossed the sea. Tongren is now working to reclaim that origin story with production rather than just history. The city wears the title "China's matcha capital" for good reason, ranking first nationally and second worldwide in matcha production and sales. That scale is easy to state as a statistic and harder to picture, until you trace the leaf back to the mountain that makes it possible. Mount Fanjing rises more than 2,500 meters above the surrounding tea country, its ancient rock formations emerging from clouds that never quite leave, wrapped in mist and rain for more than 200 days a year, long enough that locals treat a clear day at the summit as luck rather than expectation. It is a UNESCO World Natural Heritage Site, home to plant and animal species found nowhere else on Earth, and the climb to its Red Cloud Golden Summit is demanding by design, steep enough in places to require hands as well as feet. It is a mountain that guards its own secrets. Almost everything grown in its shadow carries that same difficulty, and benefits from it. At the Qizimei Tea Garden in Jiangkou county, plantation head Chen Chunlian tends 220 mu (about 14.67 hectares) of Fuding Dabai, Wuniuzao and Longjing tea, all destined to become tencha, the ground raw material for matcha, with Mount Fanjing visible from the rows themselves. Walk the plantation's lower slopes and the rows of low, dense bushes stretch across the hillside in every direction, broken only by mist rolling down from above, tended by farmers who speak of the mountain with a quiet, matter-of-fact devotion, as though caring for something this rare were simply what one does here. Chen explains that the mountain's high altitude, limited sunlight and near-constant cloud cover raise the amino acid content of the leaves, improving quality well beyond what flatland tea can achieve. Farmers add a further layer of engineering before harvest, covering the plants to block out even more light. Less sunlight means more chlorophyll and more theanine, the compound chemistry behind both matcha's saturated green color and its umami depth. The effect has a name in the trade: "covered aroma." Gu describes the resulting flavor in more familiar terms, bright and fresh, carrying what tea drinkers usually just call "the aroma of seaweed." From there, the leaf still has a distance to travel before it becomes the powder found on shelves abroad. At Gui Tea Group's matcha workshop, production supervisor Li Tingbao oversees the fine processing stage: aroma enhancement, color sorting, grinding and screening, followed by air separation, a step that filters out stems before the refined tea drops into a material bin to await blending. Only after grinding does it finally become matcha in the form most people would recognize. Li reports that the workshop's output has grown quickly, from roughly 2,500 tonnes in 2025 to an expected 5,000 tonnes this year, doubling in a single season and underscoring how fast global demand has moved. What happens to that matcha afterward is where Tongren's ambitions become most visible, and most inventive, and it tracks a pattern playing out across the industry worldwide, where matcha has moved well past the teacup into bakery cases, dessert menus and skincare shelves. Tang Yunpeng, general manager of Guizhou Guigui Matcha Food Co., Ltd., leads a team developing matcha products well outside tradition: sun cakes with a flaky, crumbly crust wrapped around matcha filling, cheesecakes, chocolates. Tongren's matcha, Tang notes, carries a stronger bitterness and fuller flavor than matcha grown elsewhere, a distinction that comes through clearly once it is baked, whisked or melted into something else. Elsewhere in the city, matcha turns up in dumplings, noodles, beer, chapstick, hand lotion and perfume. At this point, matcha in Tongren is less an ingredient than a category of its own. At a local nongjiale, a uniquely Chinese agritainment venue operated by local farmers that doubles as a restaurant and a window into local life, located in Yunshe village of Taiping town in Tongren's Jiangkou county, villager Yang Yanfei's table typically arrives loaded with Larou, the salt-cured smoked pork that anchors Guizhou home cooking, alongside a dish that still catches newcomers off guard: matcha sturgeon, the tea's flavor threaded lightly through the fish rather than layered over it. It is not a novelty so much as evidence of how completely matcha has settled into daily life here, alongside the area's clean air and unspoiled mountains and water, which Yang credits as the real foundation beneath all of it. For the people who make Tongren's matcha economy run, from tea garden to processing floor to test kitchen, the ambitions are collective, and they add up to something larger than any single product. Chen speaks of the quiet pride in supplying the raw material that starts the entire chain. Tang hopes matcha becomes something bigger still: a calling card not just for Tongren, but for Guizhou and for China as a whole. As matcha continues its rise in cafes and kitchens far beyond Guizhou, Tongren's name is beginning to travel with it.

Tales of Cities | Tongren, where China's matcha capital hides in plain sight Most people who drink matcha assume it is Japanese. In Tongren, a mountain city tucked into southwest China's Guizhou Province, that assumption meets a quiet correction. The tea tradition long associated with Japan can be traced back further to China's Tang and Song dynasties (618-1279). During the Song Dynasty, a method called diancha, whisking powdered tea into hot water until it turns pale and frothy, was already widespread among monks and scholars. Gu Lijun, a county-level inheritor of that Song Dynasty tradition, traces the practice back even earlier still, to the Wei and Jin dynasties (220-420). The technique now associated with Japanese tea ceremony, in other words, started in China, centuries before it ever crossed the sea. Tongren is now working to reclaim that origin story with production rather than just history. The city wears the title "China's matcha capital" for good reason, ranking first nationally and second worldwide in matcha production and sales. That scale is easy to state as a statistic and harder to picture, until you trace the leaf back to the mountain that makes it possible. Mount Fanjing rises more than 2,500 meters above the surrounding tea country, its ancient rock formations emerging from clouds that never quite leave, wrapped in mist and rain for more than 200 days a year, long enough that locals treat a clear day at the summit as luck rather than expectation. It is a UNESCO World Natural Heritage Site, home to plant and animal species found nowhere else on Earth, and the climb to its Red Cloud Golden Summit is demanding by design, steep enough in places to require hands as well as feet. It is a mountain that guards its own secrets. Almost everything grown in its shadow carries that same difficulty, and benefits from it. At the Qizimei Tea Garden in Jiangkou county, plantation head Chen Chunlian tends 220 mu (about 14.67 hectares) of Fuding Dabai, Wuniuzao and Longjing tea, all destined to become tencha, the ground raw material for matcha, with Mount Fanjing visible from the rows themselves. Walk the plantation's lower slopes and the rows of low, dense bushes stretch across the hillside in every direction, broken only by mist rolling down from above, tended by farmers who speak of the mountain with a quiet, matter-of-fact devotion, as though caring for something this rare were simply what one does here. Chen explains that the mountain's high altitude, limited sunlight and near-constant cloud cover raise the amino acid content of the leaves, improving quality well beyond what flatland tea can achieve. Farmers add a further layer of engineering before harvest, covering the plants to block out even more light. Less sunlight means more chlorophyll and more theanine, the compound chemistry behind both matcha's saturated green color and its umami depth. The effect has a name in the trade: "covered aroma." Gu describes the resulting flavor in more familiar terms, bright and fresh, carrying what tea drinkers usually just call "the aroma of seaweed." From there, the leaf still has a distance to travel before it becomes the powder found on shelves abroad. At Gui Tea Group's matcha workshop, production supervisor Li Tingbao oversees the fine processing stage: aroma enhancement, color sorting, grinding and screening, followed by air separation, a step that filters out stems before the refined tea drops into a material bin to await blending. Only after grinding does it finally become matcha in the form most people would recognize. Li reports that the workshop's output has grown quickly, from roughly 2,500 tonnes in 2025 to an expected 5,000 tonnes this year, doubling in a single season and underscoring how fast global demand has moved. What happens to that matcha afterward is where Tongren's ambitions become most visible, and most inventive, and it tracks a pattern playing out across the industry worldwide, where matcha has moved well past the teacup into bakery cases, dessert menus and skincare shelves. Tang Yunpeng, general manager of Guizhou Guigui Matcha Food Co., Ltd., leads a team developing matcha products well outside tradition: sun cakes with a flaky, crumbly crust wrapped around matcha filling, cheesecakes, chocolates. Tongren's matcha, Tang notes, carries a stronger bitterness and fuller flavor than matcha grown elsewhere, a distinction that comes through clearly once it is baked, whisked or melted into something else. Elsewhere in the city, matcha turns up in dumplings, noodles, beer, chapstick, hand lotion and perfume. At this point, matcha in Tongren is less an ingredient than a category of its own. At a local nongjiale, a uniquely Chinese agritainment venue operated by local farmers that doubles as a restaurant and a window into local life, located in Yunshe village of Taiping town in Tongren's Jiangkou county, villager Yang Yanfei's table typically arrives loaded with Larou, the salt-cured smoked pork that anchors Guizhou home cooking, alongside a dish that still catches newcomers off guard: matcha sturgeon, the tea's flavor threaded lightly through the fish rather than layered over it. It is not a novelty so much as evidence of how completely matcha has settled into daily life here, alongside the area's clean air and unspoiled mountains and water, which Yang credits as the real foundation beneath all of it. For the people who make Tongren's matcha economy run, from tea garden to processing floor to test kitchen, the ambitions are collective, and they add up to something larger than any single product. Chen speaks of the quiet pride in supplying the raw material that starts the entire chain. Tang hopes matcha becomes something bigger still: a calling card not just for Tongren, but for Guizhou and for China as a whole. As matcha continues its rise in cafes and kitchens far beyond Guizhou, Tongren's name is beginning to travel with it.

Beautiful China

21,874 views • 18 days ago

Matcha tea is also about money. Its global market is growing at over 10% annually and is projected to touch US$10 billion in the coming years. Production is currently dominated by Japan and China, but with Assam’s first-ever foray into matcha, India finally has a foothold in this growing business. Hear from the innovators on how they cracked the code.

Matcha tea is also about money. Its global market is growing at over 10% annually and is projected to touch US$10 billion in the coming years. Production is currently dominated by Japan and China, but with Assam’s first-ever foray into matcha, India finally has a foothold in this growing business. Hear from the innovators on how they cracked the code.

Himanta Biswa Sarma

52,498 views • 1 month ago

This is by far the best part of her melt down MY MOUNTAIN DOGS LIKE THE COLD

This is by far the best part of her melt down MY MOUNTAIN DOGS LIKE THE COLD

Mostly Peaceful Memes

21,320 views • 1 month ago

The sliding breech of the Darne shotgun is fascinating. Spotted at a local gun store.

The sliding breech of the Darne shotgun is fascinating. Spotted at a local gun store.

ScaarAT

52,599 views • 4 months ago

Taking a break at the teahouse in Labyrinth of the Demon King and making/drinking matcha tea to regain all your health is so cozy

Taking a break at the teahouse in Labyrinth of the Demon King and making/drinking matcha tea to regain all your health is so cozy

Dillon Rogers

14,122 views • 1 year ago

Work in a café and change the lives of humans and yōkai alike in the newest entry of the cosy narrative-driven series. Coffee Talk Tokyo is available now on #NintendoSwitch2 and #NintendoSwitch! Make some matcha:

Work in a café and change the lives of humans and yōkai alike in the newest entry of the cosy narrative-driven series. Coffee Talk Tokyo is available now on #NintendoSwitch2 and #NintendoSwitch! Make some matcha:

Nintendo of Europe

23,188 views • 2 months ago

Making of Mountain Recharge: the challenge we took on with Formula E. Racing is about acceleration, now braking has a story too. Powered by AI, we sent a GEN3 EVO car down a mountain to regenerate energy, with the help of Gemini, Pixel, Google Maps and Chromebook. Take a look!

Making of Mountain Recharge: the challenge we took on with Formula E. Racing is about acceleration, now braking has a story too. Powered by AI, we sent a GEN3 EVO car down a mountain to regenerate energy, with the help of Gemini, Pixel, Google Maps and Chromebook. Take a look!

Google Cloud UK & Ireland

26,484 views • 1 year ago

Good morning, matcha doughnuts from Bombolone London 😋 Followed by a super catwalk with the Jimmy Choo Academy in London 🎉 Food and fashion, two of my favourite things - have a good Saturday ☺️

Good morning, matcha doughnuts from Bombolone London 😋 Followed by a super catwalk with the Jimmy Choo Academy in London 🎉 Food and fashion, two of my favourite things - have a good Saturday ☺️

Farrukh

95,522 views • 1 month ago

Chill out with the mesmerizing view of a veil-like waterfall cascading down a verdant mountain in southwest China’s Libo.

Chill out with the mesmerizing view of a veil-like waterfall cascading down a verdant mountain in southwest China’s Libo.

People's Daily, China

10,505 views • 4 months ago

Fun fact for #matcha fans: It’s actually an 800-year-old Chinese trend. 🍵 Song Dynasty (960-1279) tea masters invented Dian Cha (點茶)—the OG whisked powdered tea that inspired Japan’s matcha ceremony. Every sip is a taste of history 🍵

Fun fact for #matcha fans: It’s actually an 800-year-old Chinese trend. 🍵 Song Dynasty (960-1279) tea masters invented Dian Cha (點茶)—the OG whisked powdered tea that inspired Japan’s matcha ceremony. Every sip is a taste of history 🍵

Worth Work Words

275,938 views • 11 months ago

A stroopwafel is a waffle made from two thin layers of baked batter. It has a caramel-like syrup filling in the middle. 🧇 They were first made in the town of Gouda in the Netherlands, in 1784. 🇳🇱 Bigger versions like these with al the extra are sold in a store as a snack. 😋

A stroopwafel is a waffle made from two thin layers of baked batter. It has a caramel-like syrup filling in the middle. 🧇 They were first made in the town of Gouda in the Netherlands, in 1784. 🇳🇱 Bigger versions like these with al the extra are sold in a store as a snack. 😋

Fun_Facts

41,232 views • 1 year ago