From Lithuania to Antwerp: How Leila Built a “Sanctuary” for Matcha
- Lorela Lohan
- Sep 19
- 6 min read
Interview with Leila Abasova, Founder of Kūkai Matcha Studio
Introduction
On a summer afternoon in Antwerp, I met Leila Abasova in her Kūkai Matcha Studio—a serene space dedicated entirely to the world of Japanese green tea. The studio itself feels like a sanctuary: shelves lined with ceramics, tins of finely milled powder, and the subtle hum of a place that values stillness.
I sat down with bowls of matcha in hand, tasting her signature elderflower matcha (a refreshing staple on the menu) and sampling a small but thoughtful selection of pastries, including one with matcha and raw coconut.
The interview unfolded in the same spirit that defines Kūkai: unhurried, mindful, and full of curiosity. Between sips, we compared notes on flavour, joked about the unpredictable nuances of whisking, and even ventured into tastings of oolong powders. It was in this intimate atmosphere—half conversation, half tea ritual—that Leila shared the story of her origins, her passion for matcha, and the journey behind creating her Matcha Studio and her own brand.
Opening / Background
Lorela: Leila, could you share a bit about your personal journey—your origins, your early life, and what brought you to the world of matcha?
Leila: I’m originally from Lithuania. After high school, I moved abroad and spent about ten years living in Amsterdam before relocating to Antwerp, where I eventually founded Kūkai Matcha Studio. My path into tea wasn’t a straight one. For a long time, I was working corporate jobs—nine to five, back-to-back meetings, the kind of life where focus and energy are in constant demand.
Back then, a good friend of mine, Lisa Müller, who also later created her own matcha brand, introduced me to matcha. She was really my guide into a healthier lifestyle. One day, she sent me a package from Berlin with a chawan, a whisk, and a tin of matcha powder. Over Skype, she gave me a little workshop on how to prepare it. Those became our “matcha Skype meetings.” That was the real beginning.
At first, I didn’t even question whether I liked the taste—I just accepted it as a functional drink, part of a healthier rhythm.
What struck me was the effect: after drinking matcha in the morning, I was noticeably more focused, more present, more articulate at work. That experience opened my eyes.
Discovery of Matcha
Lorela: What was the pivotal moment that ignited your deep connection with matcha and inspired you to build something around it?
Leila: For me, it wasn’t one dramatic moment, but a slow realisation. The connection started with trust: I trusted Lisa, and through her, I trusted this green powder she was sharing with me. Then I saw the results in my own body and mind—clarity, efficiency, a calmer focus.
I became excited about sharing this novelty with others. In Amsterdam, I was always the “matcha girl.” Everyone associated me with it. I wasn’t vegan, but people assumed I must be because I was always drinking matcha. I didn’t mind—I was passionate about it, and I wanted others to feel what I was experiencing.
Transition from Corporate Life to Matcha Entrepreneur
Lorela: Before matcha became your life’s calling, you worked in a more conventional professional setting. What prompted you to pivot, and how did Matcha offer something different?
Leila: In my corporate life, I started noticing how matcha supported me. In meetings where I would usually feel drained, I instead felt sharp and articulate. That made me curious, so I started reading and researching. Back then, it was easier in a way—there was less information, but what existed felt more authentic and reliable. I read books, articles and took courses.
Eventually, I felt a desire—almost a mission—to share matcha with others.
At first, it was just small steps: catering events at my office, little tastings, bringing my whisk and bowl everywhere. It wasn’t about money; it was play, like a child selling things in a pretend shop. That playful energy gave me motivation after long workdays.
Building Kūkai Matcha Studio
Lorela: Can you walk us through your early steps—starting with the “Weekend Matcha Bar” pop-up in Amsterdam in 2017, leading to founding Kūkai Studio in Antwerp in 2021?
Leila: Yes. In Amsterdam, we had a shared building with apartments upstairs and a co-working space on the ground floor. On weekends, I turned the space into my little “Weekend Matcha Bar.” I served matcha lattes (my signature is Matcha Latte with Cashew Milk - still present on the menu today), elderflower lemonade—drinks I still prepare today, only more refined. It was a playground for me, a way to share my passion.
Later, after moving to Antwerp in 2019, I felt the urge to create something more permanent. In 2021, after the pandemic’s quiet pause, I opened Kūkai Matcha Studio on Falconplein. At first, it was very modest—some days, only ten people came by. But those early days were precious: I had the time to talk with everyone, to explain, to connect. That’s how a community slowly grew.
Kūkai Matcha Studio’s Philosophy & Offerings
Lorela: Kūkai isn’t just a café—it’s described as a place to inspire and be inspired. How do you cultivate that atmosphere?
Leila: From the start, I didn’t want Kūkai to be just another café. I wanted people not only to taste good matcha but to understand it, to prepare it at home, to feel the ritual. Many people buy matcha, try to whisk it with a fork, and then put it in the drawer forever. I wanted to change that.
So the Studio became a mix: part tea bar, part shop, part classroom. We offer powders, ceramics, and accessories, but also a space where people can slow down, sit in stillness, and connect with themselves or with others. For me, Kūkai is not about following trends. It’s about offering clarity, calm, and authenticity.
Education & Workshops
Lorela: Education seems central to your mission: from “Matcha for Beginners” to creative culinary workshops and even immersive trips. Could you highlight what your educational offerings entail?
Leila: Education is everything. I currently offer different levels:
Matcha for Beginners – how to choose matcha, how to whisk, how to store it.
Matcha in Drinks & Food – playful recipes: in noodles, butter, salt, desserts.
Matcha Tasting Workshops – exploring cultivars, textures, pairings, guiding people to taste more mindfully.
Japan Trips – my dream is to lead small, intimate farm-to-cup journeys in Japan. It requires more team support, but it’s close to my heart.
The Matcha Itself
Lorela: Tell us about your matcha selection—what makes it stand out, and how do you bring authenticity and quality into every cup?
Leila: My main matcha is Satori, a creamy, multi-layered blend from Uji. I’ve always believed in blends because they offer consistency in taste and price, though I also respect single cultivars. What matters to me is integrity: colour and bitterness are not the only markers of quality. I want people to understand that.
Sourcing is not easy—relationships in Japan take time, and availability shifts. Sometimes a blend I relied on is no longer possible, and I have to adapt. But I trust my taste and my relationships with farmers. When I find something I love, I want to share it.
The Broader Vision
Lorela: Reflecting on the Studio’s impact, how does Kūkai serve as a “hub for matcha-minded people” and support healthy routines, clarity, and balance?
Leila: I see Kūkai as more than a shop. It’s a space for stillness. Some people come for health, others for curiosity, and some for community. Over time, I realised that the Studio had to be clear about its purpose. I cannot and do not want to be everything to everyone.
Kūkai is not about matcha TikTok trends—it’s about authenticity and presence.
Looking Ahead
Lorela: What’s next for Kūkai? Are there new products, workshops, or collaborations on the horizon?
Leila: Trends will come and go, but those who work with purpose will stay. That’s how I see it. For me, the next steps are deepening—not widening. I’d like to bring more Japanese teas like gyokuro or sencha to introduce people to the umami experience. I also want to host lectures, like with my friend Taku Okamoto, who will come here to our studio to provide his insight at the end of August. These values go beyond tea—they shape how we live and connect.
Maybe one day I’ll finally organise that trip to Japan with a small group. But whatever happens, Kūkai will remain a place rooted in intention, not in hype.
Closing Thoughts
Lorela: Finally, what does ikigai—or following one’s purpose—mean to you personally, and how does it shape Kūkai Matcha Studio’s future?
Leila: For me, matcha started as a focus. It made me sharper, calmer, more present. Over time, that became my ikigai—to share this gift with others. I feel blessed that matcha found me, and now it feels like my mission to pass it further. Kūkai is the vessel for that. It’s about clarity, connection, and a way of living with intention.
For me, matcha started as a focus. It made me sharper, calmer, more present. Over time, that became my ikigai—to share this gift with others.
Conclusion
As our bowls emptied and the afternoon light softened through the windows, the conversation naturally drifted back to the table in front of us: the powders, the ritual & the delicate aromas still lingering. The interview ended just as it began: not with formal closure, but with shared tasting, playful comparisons, and plans to meet again.
At Kūkai, matcha isn’t just a drink—it’s a moment of connection, a bridge between cultures, and in Leila’s case, a calling lived out with intention and stillness.
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