Chef-driven drinks and ceremonial-grade matcha from Japan bring new depth to Seattle’s café scene.
Seattle has been known for many things in my lifetime: grunge rock, great coffee, an awesome Tom Hanks–Meg Ryan rom-com. And now it has something more to boast about: matcha tea.
While matcha isn’t new to Seattle, Vale Coffee & Matcha, a chef-driven café and matcha concept in Seattle’s South Lake Union, is definitely raising the bar. Led by Michelin-trained Chef Jeffrey Hayden, Vale pairs ceremonial-grade matcha sourced directly from Japan with inventive, culinary-style drinks. With a cart on 2000 Terry Avenue and a café and workspace inside that also offers grab-and-go food, Vale is shaping matcha into Seattle’s next daily ritual. And, as luck would have it, I was invited for an exclusive peek at their offerings.
Jeffrey Hayden trained in Michelin-starred kitchens like Alinea in Chicago and WD-50 in New York. In response to a global matcha shortage, Chef Jeffrey and a team from Vale traveled to Japan, visiting seven family farms across Kyoto, Kagoshima, and Shizuoka. They built direct relationships, ultimately partnering with a farm at the base of Mount Fuji in Shizuoka. The matcha they selected is ceremonial grade—vivid green, high in umami, aromatic, and low in bitterness. “At first I was skeptical of umami as a flavor profile in tea,” Jeffrey admitted, “but it really does round out the experience and makes the drinks feel more balanced, almost savory in a way.”
Even the way Vale brews their matcha is deliberate. Jeffrey shared that he whisks the tea at around 155°F, slightly cooler than the usual range, to preserve chlorophyll and prevent bitterness. The result is a strikingly bright green cup with a velvety texture. As he explained, matcha naturally contains emulsifiers: “When you whisk it, it takes on this almost custard-like body—it’s what makes the mouthfeel so special.”
During my visit, I tasted through an impressive lineup, and each drink came with a story of technique and refinement:
Shakerato – Inspired by Italian coffee culture, this espresso-based drink uses Duck Rabbit beans roasted by a longtime friend in Cleveland, Ohio. Pulled slightly ristretto (18 seconds instead of the usual 30), the espresso is bold and concentrated. A house-made Eureka lemon syrup, crafted from lemons Jeffrey grows in his own yard, rounds it out. Bright, bracing, and surprisingly elegant, this was an excellent way to start the tasting.
Uji Matcha with Mandarin – A nod to Kyoto traditions, this drink is ceremonial Uji matcha served over ice with dried mandarin peel. Clean and citrusy, it allows the tea’s natural grassy notes to shine through. “When we tried something similar in Japan with just vanilla, it blew my mind,” Jeffrey said. “No sugar, no clutter—just a beautiful pairing.”
Banana Matcha Oat Latte – A TikTok-famous drink, but one Vale makes entirely its own (and truth be told, I am addicted to it now). The syrup went through many iterations—one version turned gummy, another oxidized, a third used a consommé technique with egg whites, but that wasn’t vegan. Finally, Jeffrey turned to an ancient method: mixing banana peels with sugar and letting them sit for three days to release their oils. The result is a syrup that tastes of true banana, without candy-like sweetness. “We treat it almost like making stock,” he said. “There’s always a batch going.” The latte itself is poured from a nitro tap, giving it a lush, foamy body.
Matcha in a Strawberry Field – Using Albion strawberries from California, puréed with just a touch of sugar, layered with matcha, and topped with crème fraîche cold foam, this drink is both indulgent and refreshing. Jeffrey explained that he was initially hesitant to make a strawberry matcha since it’s so common, until he noticed strawberries growing near tea fields in Japan. “If it grows together, it goes together,” he said.
Jasmine Matcha Cloud – Jasmine tea brewed with vanilla and brown sugar forms the base, topped with matcha cold foam. Fragrant and silky, this drink is as much about texture as aroma. I was blown away by the strong jasmine scent that transported me to someplace lush and tropical.
Peach Almond Matcha Spritzer – Brown sugar peach purée and toasted almond with sparkling water, finished with matcha. Effervescent and layered, it’s a playful twist on fruit-and-tea pairings.
Monte Blanc – For coffee drinkers, this blend features a lighter roast cold brew, sweetened with brown sugar, and topped with tangerine cold foam.
What struck me most wasn’t just the drinks themselves but the approach behind them. Jeffrey treats recipe development like a chef would in a fine-dining kitchen by experimenting, refining, respecting tradition, and adding just the right twist. “We wanted to treat this more like a high-end cocktail bar,” he explained, “where every ingredient, every process has intention behind it.”
For now, you can find Vale Coffee & Matcha at 2000 Terry Avenue in South Lake Union. Their cart sits right outside, and inside you’ll find the café, workspace, and food to grab on the go. Soon, they’ll be launching an online platform to make their matcha available more widely—so even if you’re not in Seattle, you’ll be able to experience what makes Vale special.
I left knowing my favorite from the tasting. The only question is: which one would be yours? xoM
