By Cambria Kelly and Rosie Lu
For this edition of the T-cubed tasting tour, we decided to hit up what’s fresh and new—in fact, so fresh that bright blue construction tape is in all of our photos. Enter the newest location of Maruwu Seicha in Campbell. Ambiently lit, tastefully furnished, and properly air conditioned, the interior immediately deemed the cafe a perfect study spot. But what we’re not-so-secretly here for is the matcha, and the rich green hues of their matcha already tell half its story.
White Peach Matcha Latte – 12/10
First impressions—very, veeeeeeery peachy. Like a punch-in-your-face kinda peachy. But after aggressively stirring for a few minutes, it all came together. The richness of the creamy Hokkaido whole milk and earthy matcha were phenomenal with the bright peach puree, somehow both perfectly contrasted by the bold acidity and perfectly complemented by the complex sweetness. We were instantly teleported back to the spring, the chirps of baby birds and blooming flower petals. Since we’re matcha connoisseurs, it may be a surprise that such a local cafe may so indubitably earn the title of “best matcha so far.” Thus, we implore you to give this one a try. You won’t regret it.
Velvet Soy Matcha + Soy Top – 9.99/10
Rosie says not all of the items can be 10/10. Cambria begs to differ. The matcha at this place surpasses all expectations (I mean, look at that color, I’m salivating, it looks so good). And beyond just a good matcha—though rare in and of itself, that factor isn’t too difficult—the unique soy palate was a delicious novelty, with a cheesy-salty soy foam top that gave the drink a nutty undertone while keeping the sweetness perfectly in check. And the soy pudding??? Scrumptiliciouslyy good. Smooth, creamy, and just the right amount of rich, it felt like a beguiling bonus hiding at the bottom (a little pro for the lactose intolerant (us)—this drink’s soy scheme is innately free of dangers!!!) Between the earthy, rich matcha blend and the smooth, slightly sweet soy additions, this treat was dangerously easy to drink. So there it is, a 9.99/10—because apparently Rosie insists we leave that 0.01 for something.
Soy Milk Pudding Matcha Parfait – 10/10
A bed of silky soymilk pudding, topped with a scoop each of matcha and Hokkaido milk gelato, finally embellished with matcha-dusted warabi mochi and a dollop of sweet red bean paste. Every bite was a symphony of smooth silkiness with just the right amount of depth—we tried pairing various individual components together, and no combination failed to satisfy us. The best parts, nevertheless, were the matcha elements. Unlike typical matcha desserts that use lower-quality culinary matcha powder, the matcha gelato and matcha warabi mochi were so full of pleasantly strong matcha flavor that they were undoubtedly made with ceremonial matcha. Who knew soy could be SOY delicious? Another win for the peeps who put the “air” in “dairy.”