The Sweet Heritage of Green Tea in Japan’s Retro Café Culture

The Sweet Heritage of Green Tea in Japan’s Retro Café Culture

In Japan, sweetened green tea—a powder-based drink made from green tea and sugar—has long been a quiet star in the country's unique café culture. While it’s less common today, its deep roots in mid-20th century kissaten (traditional Japanese coffeehouses) reveal a charming chapter in Japan’s beverage history. Especially in “jun-kissaten” (pure cafés that don’t serve alcohol), this humble drink offered a cool, nostalgic alternative to coffee or tea.

1. Green Tea in the Golden Era of Kissaten

During the Showa era (1926–1989), kissaten served as social hubs, casual meeting spots, and peaceful escapes from daily life.

• Alongside coffee and black tea, many menus featured cold sweetened green tea or matcha milk drinks, especially during summer.
• It was common to serve iced green tea in retro-style glasses placed on silver-rimmed trays, contributing to the café’s elegant yet nostalgic ambiance.
• These cafés provided a unique balance of formality and familiarity, making them welcoming to customers of all ages.

2. A Perfect Match for Traditional Japanese Sweets

Sweetened green tea became a staple in “amami-kissa” (sweet cafés) that offered Japanese desserts like:

• Anmitsu (jelly, sweet beans, fruit, and syrup)
• Shiratama (rice flour dumplings)
• Mitsumame (a dessert bowl with agar jelly and syrup)

Because of its mild sweetness and lack of bitterness, green tea was seen as the perfect complement to these desserts. It balanced the flavors and refreshed the palate, becoming a reliable choice not only for adults but also children and older guests with a sweet tooth.

3. A Distinct Identity from Traditional Matcha

Unlike authentic matcha, which is associated with the tea ceremony and carries a strong, earthy flavor, this version of green tea built its own identity:

• Often labeled simply as “green tea” on menus, it was in fact a sweet, approachable, matcha-like drink.
• It required no whisk or ritual—just water, ice, and a spoon, making it easy to serve in busy cafés.
• This simplicity gave it a more casual, accessible image that stood apart from traditional matcha.

4. A Quiet Presence on Retro Café Menus

Sweetened green tea wasn’t flashy—but it was always there, tucked into the menu beside classics like:

• Milkshakes
• Coffee floats
• Cream sodas

Listed as “iced green tea” or “cold matcha drink”, it was affordably priced and easy to order. Today, as retro kissaten are experiencing a revival among younger generations seeking nostalgia, this drink is making a comeback.

5. Evolution and Modern Rediscovery

With the rise of global café chains and the popularity of matcha lattes and frappuccinos, the simple sweet green tea drink has become harder to find. However:

• Retro-themed cafés and dessert shops are starting to reintroduce it as a “nostalgic flavor”.
• In rural areas or long-standing kissaten, it still holds its place as part of the local cultural identity.
• For many, this drink is a reminder of a slower, simpler time—a kind of edible time machine to the Showa era.

Conclusion

The relationship between Japan’s café culture and sweetened green tea is one of quiet persistence and cultural charm. Though overshadowed today by trendier beverages, green tea in its sweet, powdered form was once a beloved refreshment—cool, approachable, and deeply embedded in Japan’s postwar dining culture.

Whether rediscovered in a retro café or remembered fondly by older generations, this humble drink continues to reflect the timeless essence of Japanese hospitality.