Hello from ICHIZEN. Matcha latte food trucks are a familiar sight at events and markets, and many people wonder whether to start with a food truck before opening a shop.
A food truck serves one drink at a time with limited space and equipment. This guide walks through the menu, tools, and preparation to think about when starting a matcha latte food truck.
Why serve matcha lattes from a food truck?
A food truck lets you choose where and when to trade while you test how customers respond. Some people start one as a trial before opening a shop.
On the other hand, space, water and hot water, and power are all limited inside the truck. That makes it important to set a quick routine that produces the same drink no matter who makes it.
How should you narrow down the menu?
At first, it is best to build a small menu around the matcha latte you want to be known for, with hot and iced versions and a sweetened option. A shorter menu makes prep and stock easier to manage.
ICHIZEN’s standard recipe uses 2.5 g of matcha, 20–30 ml of hot water at 70–80°C, and 150–180 ml of milk. Fixing a baseline makes it easier to keep the taste consistent during busy periods.
Which tools work in a small space?
Matcha does not dissolve in water or milk; its fine particles need to be dispersed evenly. Adding it straight to cold milk tends to leave lumps, so mix it well with a little hot water first, then combine it with milk.
Matcha shaker: add matcha and a little hot water and shake. Results tend to be consistent, and it suits takeaway.
Bamboo whisk: for when you want customers to see the whisking. Best for serving one cup at a time.
Measuring tools: a spoon or scale keeps the amount of matcha consistent.
When using a shaker, avoid boiling water and check that the container is heat-resistant and seals properly. We cover tools in more detail in how to serve consistent matcha lattes in a shop.
What procedures should you check before opening?
In Japan, selling drinks from a food truck requires a business permit from the public health center and a designated food hygiene manager. Standards for water and wastewater tanks, handwashing facilities, and the areas a permit covers differ by municipality.
Consulting the public health center where you will operate before buying or fitting out a vehicle can save you from having to redo work. You also need permission from the landowner or event organizer for each location. Outside Japan, check the food business rules where you operate.
Take care with ingredient storage
Milk needs proper temperature control. Once opened, keep matcha away from humidity, light, and strong odors, and bring only as much as you can use up soon.
Start small and let customer feedback guide you
A matcha latte food truck comes down to a focused menu, a set routine and tools, the right permits, and starting small. For the bigger picture, see our guide on how to start a matcha business.
ICHIZEN is Uji matcha selected for matcha lattes by a Kyoto tea merchant now in its fourth generation. If you are considering it for your menu, please contact us through our wholesale inquiry page.
FAQ
What permits do you need to sell matcha lattes from a food truck in Japan?
You need a business permit from the public health center and a designated food hygiene manager. Equipment standards, such as water and wastewater tanks, and the areas a permit covers differ by municipality, so consult the public health center where you will operate before preparing a vehicle.
Is a bamboo whisk or a shaker better for a food truck?
If you want consistent results in a small space no matter who is making the drink, a matcha shaker is easy to work with. Avoid boiling water and check that the container is heat-resistant and seals properly.
Can you make iced matcha lattes the same way?
Yes. Mix the matcha thoroughly with a little hot water first, then combine it with cold milk and ice. Adding matcha directly to cold milk tends to leave lumps, so keep the hot-water step.
