A Kyoto Moment in Bali: Chontea Ubud Tea & Matcha House
After a humid morning wandering through the Sacred Monkey Forest Sanctuary, my husband and I found ourselves craving a moment of stillness—and something cold, green, and nourishing. We didn’t have to wander far. Just beyond the bustle of central Ubud, tucked between rice fields and gently swaying tropical trees, we discovered a little sanctuary of another kind: Chontea Ubud Tea & Matcha House.
Chontea isn’t your typical café. It’s a serene, Japanese-style tea house that brings the spirit of Kyoto to the heart of Bali. The architecture blends traditional Japanese aesthetics with contemporary details—think clean lines, wooden textures, and an inviting, minimalist design. The tea room is centred around an elegant tea counter, with sunken seating surrounding it, creating a calm and intimate space that invites guests to slow down and truly savour the moment. Lining the walls are shelves of exquisite Japanese tea utensils, each one a quiet tribute to the art of tea. Soft acoustic Ghibli music played in the background, adding a gentle touch of nostalgia.
That first visit, we both opted for the ceremonial grade Saemidori iced matcha latte—a thirst-quenching revelation. Smooth, refreshing, and deeply satisfying, it was just the revival we needed. The matcha was rich and clean, with no bitterness, just the kind of verdant intensity you dream of on a hot day.
We loved it so much, we returned two days later for something truly special: “A Walk Through Matcha”, Chontea’s signature matcha tasting experience. This beautifully curated journey began with a close look at tencha—the unground tea leaves used to make matcha. Our guide for the session, a tea master from the Urasenke school, walked us through the various grades of tencha and how they’re milled into matcha powder.
Next came a tasting of koicha, or thick matcha, which is bold, luxurious, and unlike anything you'd typically drink on a casual day. We then experienced the transformation of this concentrated matcha into usucha, or thin matcha—lighter, frothier, but still rich in depth and character. We finished with a cold-whisked matcha, perfectly balanced with a selection of delicate wagashi and higashi—traditional Japanese sweets designed to complement and contrast the bitterness of the tea.
For our tasting, we chose the Asahi cultivar, one of the rarest varieties of matcha available. It was extraordinary—full-bodied with elegant notes of almond and vanilla, deeply umami and aromatic. A matcha that lingers in both flavour and memory.
Chontea describes itself as an “omakase tavern” rooted in the Japanese concept of omotenashi—wholehearted hospitality—and we truly felt that spirit in every detail. Whether you're a tea connoisseur or just curious, a visit to Chontea offers more than a drink—it’s a meditative experience, a brief but beautiful walk through the world of matcha.
We left Chontea feeling both energised and grounded—grateful for the care, craft, and calm the space had offered us. If we ever find ourselves back in Ubud (and we certainly hope we will), we wouldn’t hesitate to return. Whether for another revitalising iced saemidori latte or to once again immerse ourselves in the quiet elegance of their matcha omakase, Chontea has earned a lasting place in our hearts.
