The matcha pop-up that built a following through word of mouth and local markets has officially found a permanent home.

Mitchie Matcha soft opened its first brick-and-mortar cafe at 4385 Main Street in Vancouver on March 12, taking over the space that previously housed Tea Thyme Cafe in the Mount Pleasant neighbourhood.

We first covered the announcement back when signs went up and renovations were underway.

Now that it is open, we stopped by to check it out for ourselves.

The space was packed when we visited, which is impressive considering the shop only did a quiet announcement of its opening.

The menu is focused and intentional. There are six matcha drinks on the board: a classic Latte ($7.25), Strawberry Matcha, Earl Grey Matcha, Black Sesame Matcha, Orange Vanilla Matcha (all $8.25), and a Hojicha Latte ($7.25). There is also a Cortado option at $5.50.

Every drink comes with no sweetener by default, adjustable ice levels, and free milk alternatives.

The default matcha is sourced from Shizuoka, Japan, described as a first harvest blend made with yabukita tencha that is well balanced with mild bitterness.

For an extra dollar, you can upgrade to a ceremonial grade matcha from Kagoshima, which the staff described as milder and lighter in flavour.

We kept with the Shizuoka.

We ordered the Orange Vanilla Matcha, a combination we had not seen at other matcha cafes in the city.

It did not disappoint.

What makes Mitchie Matcha different from most cafes is the experience.

After you order, the staff will call your name over to a side bar where they whisk the matcha right in front of you.

They chat with you while they work, and when the matcha is ready, they let you know so you can film the pour into your drink.

It turns a regular order into something you actually want to stick around for.

We chatted with owner Michelle during our visit.

She shared how happy she was with the turnout, especially since the opening was announced quietly.

Aside from drinks, they do also have a small selection of pastries like salt bread, cookies, and warabi mochi.

Mitchie Matcha started as a pop-up operation back in 2024, appearing at local markets and events before making the leap to a permanent storefront.

Michelle openly shares that she started the brand because she needed something “more motivating and meaningful” than the stability of her corporate job.

The interior here has a warm, cozy feel.

Bench seating runs along one wall with round cushion stools, dark walls are decorated with hand-drawn illustrations of the cafe’s dog mascot, and noren curtains hang above the bar area.