Thaqiffah (left) whisking matcha while her husband prepares the milk for a customer’s beverage. — Photos: THOMAS YONG/The Star
WITH a bamboo whisk in hand, Thaqiffah Alias expertly mixed matcha powder into a smooth blend behind a table lined with green drinks.
For the 31-year-old, running a matcha drink business with her husband is not about following a trend but about turning a personal passion into a livelihood.
Thaqiffah started the business in Johor Baru last June after noticing that younger customers preferred the taste of the green tea over coffee.
“After realising matcha was a trend among Gen Z, I began attending classes to find the right powder varieties to pair with different flavours.
“As a matcha lover, I conducted my own research and development, especially for drinks like strawberry matcha and taro matcha latte.
“I use strawberry jam to balance the taste so it does not overpower the tea,” she told StarMetro.
Thaqiffah and her husband were among vendors at the first Matcha and Cakes Festival, organised by events management company Maqan Fest, at a mall in Johor Baru.
A group of women enjoying their desserts and matcha drinks at the Matcha and Cakes Festival.
The couple runs a home-based business catering to orders from offices and small events, while also operating a roadside stall in Skudai on Saturdays from 9am to 3pm.
Mastering the art of the whisk is essential for consistency, Thaqiffah explained.
“There is a 30-second, 20-second and 10-second whisking method.
“For the first 30 seconds, I whisk quickly in a ‘W’ motion, then I spend 20 seconds balancing the mixture.
“Finally, I whisk for another 10 seconds to remove bubbles on the surface.
“If it is not done properly, the taste is simply not right,” she said.
To cater to older customers less familiar with the green tea craze, she also sells traditional local coffee.
The drinks are priced between RM8 and RM12.
Visitors exploring the Matcha and Cakes Festival in Johor Baru.
Her entrepreneurial journey has not been without its challenges.
Thaqiffah recalled a peak period when she ran out of milk and had to rush to several shops to replenish her supply.
“I had to bear a small loss as I had to buy the milk at a higher price.
“I took it as a lesson to always monitor my stock,” she said.
Thaqiffah added that she was looking for a shoplot to expand into a small cafe, to provide a comfortable environment for her customers.
The festival, held from Jan 30 to Feb 1, featured 22 booths from Johor and Kuala Lumpur, with matcha beverages, cakes and desserts taking centre stage.
Among the vendors was Muhammad Firdaus Abdul Ghani who said the festival was a platform to introduce visitors to Venezuelan dessert quesillo.
Ong (right) handing a coconut matcha drink to a customer.
The 27-year-old has been selling the product for only four months but it is already on the radar of dessert enthusiasts.
“Quesillo is made using whipping cream and cream cheese, giving it a sponge-like structure rather than the smooth softness of caramel pudding.
“Preparing a tray of the dessert can take between one and two hours due to the delicate preparation and steaming process,” he said.
He offers the dessert in flavours such as classic, cheese, yam and teh tarik, priced between RM8 and RM15.
He even introduced a strawberry matcha version just for the festival.
Muhammad Firdaus recalled going viral early on and receiving criticism from netizens thinking it was caramel pudding.
“Quesillo is often mistaken for caramel pudding. Actually, the Venezuelan dessert differs in texture and ingredients.
“This dessert is steamed and prepared differently,” he explained.
Muhammad Firdaus holding the classic caramel flavour in his right hand and the strawberry matcha flavour in the other.
He did not let that initial negative exposure bring him down; he took it as motivation to do better.
Meanwhile, Shanna Ong, managing director of a Kuala Lumpur-based beverage brand, noted the importance of guiding customers through the various grades of tea.
She said her brand used Japanese varieties such as yabukita and okumidori, prepared using techniques similar to those in Japan.
“For beginners, I recommend starting with the lighter umami matcha and gradually moving to stronger ones.
“We also have hojicha, which is roasted green tea. It has a lighter taste and lower caffeine content,” said the 30-year-old.
“We notice that many people think healthy drinks do not taste good.
“Our goal is to change that.
Nirmala says festivals are a platform to test customer responses.“Our matcha is made to be healthy, delicious, smooth, balanced and easy to enjoy every day, whether at home, in the office or on the go,” she said.
For vendor R. Nirmala Devi, 27, research and development is a vital part of running a business to be in tune with current and upcoming trends.
Since co-founding her business with her boyfriend two years ago, she has opened two cafes – one in Kulai and another in Johor Baru.
The duo attended classes and conducted extensive research prior to starting the business.
“It helps us to know what people like and what is trending.
“We personally train our baristas because they are the ones representing our brand,” she said, noting that her matcha misu, strawberry matcha and red velvet cakes were popular among younger customers.
“For small-scale entrepreneurs, festivals like this are more than just a sales opportunity.
“It is a platform to test customer responses and build a following in an increasingly competitive food and beverage scene,” said Nirmala.
