I’m not sure what came first – my love for matcha lattes or my love for Cha Cha Matcha. Love at first sip, I knew we were a matcha made in heaven. The matcha bar of my – and Instagram’s – dreams, Cha Cha Matcha is easily my favorite place to get my new go-to-green drink in Los Angeles. Basically my office and second home at this point, it’s impossible not to love it for reasons so much more than just its insanely yummy matcha (and soft serve!!!).

Located in the heart of Los Angeles, Cha Cha is truly the most adorable and kitschy matcha café ever. Not to mention its aesthetic AF and guaranteed to feed your Instagram (and heart). It’s the matcha that loves you back!! Ironically, as a certified Starbucks (and coffee) hater, I never thought I’d be a matcha babe (or someone who’s entire mood is determined by whether or not they’ve had their daily matcha latte). Some people go to therapy. I go to Cha Cha. I don’t know about you, but I can barely tolerate caffeine without feeling jittery or panicky, and matcha is literally the only drink that doesn’t send me into an existential crisis (and that’s coming from someone who’s one latte away from calling her therapist).

Everything about Cha Cha’s matcha is a creamy, almost dessert-like dream – from the very first sip to the final swirl. Like matcha affogato in a cup, there’s a soft sweetness and absolutely zero bitterness to their lattes. I personally hate when matcha tastes too earthy or – as some people would describe – like “grass,” (FYI if you’re guilty of saying that matcha tastes like grass you’ve most likely either never even tried before, spend way too much time doomscrolling on TikTok and falling for false propaganda, or just haven’t been lucky enough to know what good matcha actually tastes like), however, trust me when I say that Cha Cha knows how to do matcha just right. Totally sipworthy and pure, pastel-green-perfection, their lattes are always the perfect balance of everything – earthy but never bitter, sweet but never sugary, and creamy but never heavy. It’s never too much of anything, and that’s exactly why it’s everything!! A treat disguised as tea – it’s the kind of drink that feels like self-care and a sweet treat. I always wonder whether I’m actually drinking something healthy or just straight-up indulgent. It’s always giving sweet-treat energy, but with a matcha twist that keeps you glowing all day.

However, the welcoming baristas are the sweetest part of the entire experience. Like actual angels, they always remember my order, (my drama), and never fail to make every visit even sweeter. They ask about my blog like it’s Vogue, as if they actually care about my little creative world beyond just the café counter. It’s those small acts of kindness and genuine connection that turn a quick matcha run into something way more special. And yes, I absolutely trust them with both my drink and my secrets. But now, going to Cha Cha is deeper than just for a drink. Now, it’s a ritual; a lifestyle. Everyday, I walk in like clockwork – usually after my morning workout, but sometimes for an afternoon pick-me-up – with nothing but my Balenciaga City bag, laptop, vintage sunnies, and Glossier Balm Dotcom in hand. A vibrant pink and green heaven, Cha Cha has easily become my new favorite study spot and secret weapon for good grades and guaranteed productivity. And while the matcha is all the more reason to keep coming back, it’s also the trendy but chill vibe – a total West-Coast-meets-SoHo, sun-drenched café with an even better playlist – that’s got me totally hooked. Now, I actually romanticize doing my homework and getting sh*t done.

And like with any great love story, I couldn’t help but wonder where it all began… To find out, I got the chance to get the inside scoop straight from the source: the creative and matcha mastermind behind the cult-favorite café – the heart and vision behind it all – Johnny Hill, CEO of Cha Cha Matcha. We talked about product development, creative challenges, and what’s next for the green empire we can’t stop sipping. I love you so matcha, Cha Cha!

M: How has the early vision of Cha Cha evolved over time? (expanded from matcha to soft-serve, food, coffee, etc.)

J:

How do you differentiate Cha Cha from other companies, especially in such a competitive beverage market?

How do you decide which new drink flavors to bring into the mix?

Who or what inspires your product development?

What role does customer feedback play in influencing the overall development of Cha Cha? (flavors, menu choices, café culture, etc.)

What’s your vision for the ideal customer experience at Cha Cha?

What challenges, if any, have you faced as CEO of Cha Cha? How did you overcome them?

How do you manage supply chain shortages?

Dream collaboration?

What advice would you give to aspiring entrepreneurs, specifically in the food and beverage industry?

What’s your personal matcha routine?

What’s next for Cha Cha?