Today we’d like to introduce you to Tiffany Nguyen.
Hi Tiffany, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I started Mori Matcha as a way to share something that has been part of my life for a long time. Growing up in an Asian household, tea was always present, and my connection to matcha really began in high school, long before it became as popular as it is today.
Over the years, that interest turned into something deeper. I had the opportunity to travel to Japan, where I learned how to properly prepare matcha and gained a deeper appreciation for the craftsmanship and intention behind it, from cultivation to ceremony. That experience really shaped how I think about quality and the responsibility of sharing matcha with others.
Mori Matcha officially launched as a pop up in Austin in September. I was drawn to the pop up model because it allowed me to be intentional, to focus on quality, and to build something organically without overextending too quickly. Everything we do is very hands on, from sourcing to making our syrups in house, and that level of care is a big part of the brand.
Since launching, the response has honestly been overwhelming in the best way. Seeing people show up, wait in line, and connect with matcha the way I have has been really special. Where we are now is still just the beginning, but it’s been shaped by years of curiosity, culture, and a genuine love for the ritual behind it.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not exactly. From the outside, it can look simple, but there is a lot happening behind the scenes that people don’t always see!
One of the biggest challenges has been sourcing matcha that we feel genuinely proud to serve. Quality has always been our top priority, and that takes time, research, and building the right relationships. On top of that, we’ve been navigating an ongoing matcha shortage, which has made consistency and planning even more difficult.
There’s also the day to day reality of running a pop up. Everything is very hands on, from prepping ingredients and making syrups in house to early mornings, setup, service, and cleanup. It’s a constant cycle, and there’s not much room for error.
But those challenges have also shaped how we operate. They’ve forced us to be more intentional with our menu, our sourcing, and when we choose to pop up.
Appreciate you sharing that. What should we know about Mori Matcha Bar?
Mori Matcha is a pop up concept rooted in intention, quality, and cultural appreciation. At its core, we focus on serving high quality matcha in a way that honors its origins while making it approachable for a modern audience.
What we’re known for is our attention to detail. Everything is very hands on. We source our matcha carefully and take pride in how it’s prepared and served. All of our syrups are made in house with five ingredients or fewer, and we keep our menu tight and seasonal so that every item feels thoughtful rather than excessive.
I think what sets us apart is that we don’t chase trends. A lot of our menu is inspired by personal experiences, whether that’s flavors tied to my Vietnamese heritage or memories growing up. Every drink has a reason behind it, and that intentionality is something people can feel.
We also operate differently by choice. Because quality is our priority, we don’t force consistency if it compromises what we stand for. If supply is limited or something doesn’t meet our standards, we adjust or we don’t pop up at all. That’s been a big part of maintaining trust with our community.
Brand wise, what I’m most proud of is the connection we’ve built. Seeing people not only show up, but genuinely appreciate the ritual of matcha and what we’re trying to do with Mori, means everything. It’s more than just a drink. It’s about slowing down, being present, and creating an experience that people want to come back to.
What I want readers to know is that Mori Matcha is very intentional in every aspect, from sourcing to storytelling. We’re still growing, but we’re committed to doing it in a way that stays true to the culture, the craft, and the community we’re building.
Is there any advice you’d like to share with our readers who might just be starting out?
First and foremost, just start!! Don’t wait for everything to feel perfect because it never will. A lot of what you need to learn only comes from actually doing, adjusting, and figuring things out along the way.
I also think it’s important to start marketing from day zero! Whether that’s on your personal socials or documenting the process from day one, people love to feel like they’re part of what you’re building. It creates a deeper connection, and it allows others to grow with you or even find inspiration in your journey.
Another big thing is getting clear on what sets you apart. Take the time to really understand your brand identity and what you want to stand for, then commit to it fully. This might be controversial but do it YOURSELF. Pu the effort into learning and researching. There aren’t shortcuts when it comes to building something with real passion and intention.
You can build something just for profit, but people can feel the difference when it’s genuine. When you truly care about what you’re creating, that’s what resonates and lasts.
Contact Info:
- Website: https://morimatchabar.com
- Instagram: https://instagram.com/morimatcha_
- TikTok: https://www.tiktok.com/@morimatcha__
