Liza Takvarava: ‘I launched Mafia Matcha to fix the bad-matcha problem’
Founder of ceremonial-grade matcha brand Mafia Matcha, Liza Takvarava shares a snapshot into her daily rituals with food, matcha and wellness.
The Mafia Matcha journey began with a passion for tea and the pursuit of the perfect matcha. Liza dedicated nearly a year to collaborating with over 80 Japanese tea manufacturers to create something truly exceptional—matcha that offers a delightful alternative to coffee and joy in your daily routine.
The brand’s mission is to integrate wellness into your daily routine by enhancing your tea ritual. Nourishing the body and uplifting the spirit, this matcha makes space for a mindful break, helping you reconnect and find balance amid the chaos.
What are your earliest memories of tea, matcha, and ritual wellness?
I learned tea with my herbalist grandmother. We’d walk the fields, find the right plants, dry them on tea towels, and blend our own mixes. Matcha arrived later and immediately felt like a ritual: my calm focus and steady energy.
When did you decide to pursue starting your own business?
It started with personal frustration, there were (and still is) too many weak or bitter matcha lattes in Ireland. After a year testing blends and speaking with 80+ Japanese producers, I launched Mafia Matcha in 2024 to fix the bad-matcha problem. Today we supply premium, vibrant green Japanese matcha with honest sourcing and consistent quality. Our matcha is now poured in 150+ cafés and loved by thousands in Ireland and beyond.
What are the core principles of your matcha brand?
Transparent sourcing, uncompromising quality, and design-led thinking. We name cultivars and origins, source certified-organic leaves, and cup new lots weekly to spotlight Japan’s regional flavour diversity, with limited drops from award-winning growers on the way.
What’s your favourite thing about matcha?
The ritual. My days are full, so these quiet two minutes with the whisk is my anchor. If I skip it, I really feel like something is missing in my day.
Tell us more about the social element of your business.
For many, matcha’s still unfamiliar. That’s why we’re community-first, so no gatekeeping. Every week, we host matcha workshops, pop-ups, and tastings, teaching the how and the why, decoding flavour, converting sceptics, all to help Ireland fall in love with matcha.
What makes the perfect matcha?
The perfect matcha starts with quality tea (Mafia Matcha, of course), water at 70–80°C (hot, not boiling), sifted powder, and a proper whisk with a bamboo chasen until a dense foam forms. If you’re making a latte, the base matters, matcha is a suspension, so I love using a high-quality barista oat milk (Rude Health Barista is my go-to).
My go-to breakfast is… Fried eggs with White Mausu Peanut R?yu, plus a bagel with cheese and some fresh tomatoes on the side.
If I’m impressing friends and family at a dinner party, I’m serving… Tuscan salmon with a big heap of spinach and lots of garlic.
My culinary inspiration is… Emily the Nutritionist is my favourite recipe creator.
My last meal on earth be… Bambino’s Hot Pep, please.
My go-to comfort food is… Irish beef stew. At home or from Nutbutter.
The go-to quick meal I cook when I’m tired and hungry is… Greek yoghurt with some granola.
The one food or flavour I cannot stand is… And steak lovers will hate me: if there’s blood, I’m out. Medium-well, please.
My hangover cure is…I rarely drink, but if I need a cure: Mad Egg’s OG Burger. Works every time.
Sweet or savoury? Savoury followed by sweet!
Fine dining or pub grub? Surely pub grub.
Favourite restaurant in Ireland? Ard Bia at Nimmos in Galway is beyond charming.
Best coffee in Ireland? Proper Order.
What are your thoughts on the Irish foodie scene?
I’m not Irish, but living here I’m genuinely impressed. It’s produce-led, curious, and getting more diverse every year. Ballymaloe is a great example why people come to Ireland to learn.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
I’ve done a lot of healing from disordered eating, and food now means care, connection, and ease. It’s about nourishing my body, sitting down with people I love, and dropping any guilt around food.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
I would love low/no-waste to be the norm. From a café-regular’s view, we’re still binning lots of flavour, so much food grown never gets eaten. Nature doesn’t make waste, but we do. So for me it’s about designing it out from the start, not tidying the bin after.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Bubba’s Fish Market: the seafood platter was so good we ordered it twice.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I’m a brunch person, so it has to be Sarah Boland at Vada, her weekend specials are what I look forward to after a long week.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Presence with good company, clear menus, servers who notice the little things, local seasonal produce, and a dessert worth staying for.
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