Tag: China

  • Waltham nail salon owner waits months to turn dark storefront into ‘Sun & Me’

    Melody Luo unlocks the darkened storefront alongside her Main Street nail salon every few days, stepping past bubble-wrapped manicure tables that have sat unused for nearly a year.

    She expected to open by spring of this year. Instead, the expansion of Queen Nails – a rebrand called Sun & Me – stalled for months amid miscommunication, language barriers and a permitting requirement that was lost in translation.

    “I thought it would be simple,” Luo said in an interview conducted in Mandarin Chinese. “Just prepare the space and start building. I didn’t expect every step to take this long.”

    Luo signed a lease for the adjoining commercial space in January 2025 after a driving school business closed. Her landlord offered three months of free rent, and she believed the city permitting would be finished in that time. Luo planned to add additional manicure and pedicure stations and relaunch as a consolidated business, Sun & Me.

    Originally from Guangzhou, China, Luo immigrated to Massachusetts in 2012. She first met her husband, Sunny Li, years ago in Cambridge, where she had gone to him as a customer at the nail station where he worked. Years later, they became partners in both life and business. Today, Li works most days at their established shop in Westwood while Luo manages Queen Nails full-time.

    “We thought expanding would make everything more comfortable,” he said.

    Second life for an old salon

    To avoid misunderstandings, Luo hired a Chinese-speaking contractor. But the contractor relied on a permit expediter to communicate with the city, creating a chain of translation between city staff, the expediter, the contractor and Luo.

    Trouble began in February, when the building permit application was filed. Waltham’s commercial approval guidelines require projects with increased water and sewer demands to include a design-flow worksheet, known as an I&I (Infiltration and Inflow) calculation. The requirement passed through several people before reaching Luo, with the meaning shifting in Chinese and English along the way.

    By the time the message reached Luo, “design-flow worksheet” had transformed into something she believed was a “sewer analysis report,” a term that triggered a search for the wrong craftsmen and wrong documents.

    “We didn’t really understand what the city wanted,” Luo said. “Everyone kept telling us something different.”

    Eventually, Luo asked her architect to visit the Waltham Building Department and Engineering Division with her. Speaking to staff, the intermediaries learned exactly what was needed. The permit was approved on July 10, nearly five months after the original submission.

    Consistency is the city’s goal

    Chief Building Inspector Brian Bower said the permitting system is meant to be predictable. Applicants receive a renovation checklist and are walked through each step.

    Language barriers can widen communication gaps, Bower said. The department has one Spanish-speaking inspector but no Chinese-language resources. All forms are in English.

    “People come in and say they were nervous,” he said. “When that happens, I bring them into my office and we go through everything together.”

    Since becoming chief three years ago, Bower has emphasized internal consistency so applicants receive the same guidance regardless of who helps them. Whether it is explaining zoning basics, clarifying forms or reviewing documents, he said the goal is to make the department’s guidance stable and predictable.

    More permits, more delays

    Approval of the building permit did not mean construction could begin, however. Luo still needed plumbing and electrical permits, each requiring separate applications and inspections.

    Then the communication chain broke again. Luo said the licensed expediter stopped responding.

    “He would read my messages but barely reply,” Luo said. “Sometimes I sent so many messages and got only one very short answer.”

    Her contractor found a replacement this fall and the change was immediate. Both the plumbing and electrical permits were approved on Nov. 20, allowing the contractor to build her illuminated Sun & Me sign and begin seeking city approval for it.

    Bower said that although Luo’s case did not involve zoning issues, he often sees other business owners run into preventable setbacks. He said anyone considering purchasing or renting a new commercial space should visit the Building Department before signing a lease.

    “People should come in and make sure their use is allowed in that zone,” Bower said. “I don’t want people to be afraid to come to the Building Department. My door’s open all the time for anybody.”

    Waiting for lights

    In July, Queen Nails closed for more than 20 days for repainting, the installation of new flooring and equipment upgrades. Customers now walk into a brighter, cleaner space, even though the expansion next door remains unused.

    Luo unlocks the darkened unit every few days. She points to where she hopes customers will one day choose polish colors from a wall display, wider walkways and a Sun & Me sign glowing over Main Street.

    “I’ve already invested so much time and money,” she said. “Now I just hope everything can move forward.”

  • Why matcha mania is taking over Brookline’s cafés

    Deborah Obeng enjoys her matcha at the Maruichi Tea House in Brookline. Photo by Miu Tung Rong.

    Walking through Coolidge Corner on a weekend morning, it’s hard not to notice the matching cups. Dozens of people pass by holding the same clear plastic cup — each one filled with a layered, vividly green drink. Some swirl it as they walk. Others pause to take photos before taking a sip.

    Matcha – the finely ground powder of specially grown and processed green tea leaves, known for its earthy, slightly bitter taste and vibrant green hue – has become a highly visible part of Brookline’s food and drink culture. What was once a niche product in health food stores and Japanese grocers is now a common order at cafés and tea houses, especially among younger consumers.

    “I personally have whisked easily over 10,000 matchas,” said Akira Kato, the shift lead at Maruichi Select, a Japanese tea house and market in Brookline. “I actually have a callus from it.”

    The rise of matcha – whose global market is valued at over $2 billion and growing – reflects broader shifts in how people consume food and drink, prioritizing aesthetic appeal, health benefits and cultural variety. Over time, it has steadily integrated into everyday routines, reflecting changing tastes and a growing interest in Japanese tea culture.

    Matcha originated in China during the Tang Dynasty and was brought to Japan by Zen Buddhist monk Eisai in the 12th century, where it became deeply rooted in meditative rituals and the tea ceremony tradition, according to Matcha.com. Eventually, regions like Uji in Kyoto refined the cultivation and stone-grinding techniques, turning matcha into a symbol of Japanese culture and craftsmanship, according to Tenzo Teas.

    Maruichi  Select, part of the Fuji Mart Corp. family of Japanese grocers and markets, launched its Brookline “Select” boutique in 2021. The store combines a curated selection of private‑brand and imported goods — ranging from pantry staples to gift items — with a café offering handcrafted beverages and food. Its prominent matcha line offers insight into how global trends gain local traction and how social media visibility can shape real-world behavior.

    Two cups of matcha at Maruichi in Brookline. Photo by Anny Zheng Wu.

    Other Brookline spots serving matcha — like Kyo Matcha, Caffè Nero and Japonaise Bakery — point to the drink’s broader popularity in cafés, bakeries and specialty shops.

    This summer Junbi Matcha & Tea will open its first Massachusetts location in Brookline. The brand has 11 locations across the United States and is opening eight more, including the shop at 190 Washington St. in Brookline Village. With drinks like yuzu dragon fruit and strawberry matcha, Junbi adds even more variety to Brookline’s booming café scene.

    Kato has observed the tea house’s rising matcha demand firsthand. On a busy Saturday, staff prepare anywhere between 700 to 800 matcha drinks, often with customers ordering in groups or picking up multiple drinks for friends or family. Prices typically range from $8 to nearly $20, especially when drinks are paired with food items or include seasonal ingredients.

    Unlike most cafés, where matcha is pre-mixed and poured, each drink at Maruichi is hand-whisked to order — a time-consuming process that some customers view as part of the appeal.

    “It’s never pre-batched in a big container or in squeezy bottles,” Kato said. It’s all just right, directly from the bag into the tins, and then we just whisk it.”

    That attention to detail is part of what drew in Deborah Obeng, who typically makes her own matcha at home.

    “I don’t typically go to places just because I don’t like their quality,” she said. “So I usually make it at home. But this one was worth trying.”

    “I saw her whisking it just like I make it at home, so that makes me feel good about it,” she added. “It’s not super sweet. You can still get the green earthiness from the matcha.”

    Maruichi’s growing visibility has been boosted by limited-edition seasonal menus and pop-up events. One of the most high-profile was a 2024 collaboration with Japanese tea brand Yamamotoyama, featuring Eitaro, a tea expert who traveled from Japan to participate.

    “I think the pop-ups we’ve been having, where we’ve had the strawberry matcha with the guy coming in — that really, especially on TikTok and Instagram, that really propelled us forward.”

    The influence of those online posts has translated into in-person traffic. Kaylie Chapa, a 2025 Boston University graduate, said she was drawn in by a seasonal special.

    “The strawberry one last year was amazing,” she said. “Now I got the seasonal mango one. It’s my favorite matcha.”

    According to Kato, drinks like the mango or strawberry matcha outsell the house menu items during seasonal periods. “For every tonic drink we sell, we probably sell maybe three to four mango matchas,” he said.

    Nikhill Deo & Dani Murdoch enjoy their matcha at Maruichi Select. Photo by Miu Tung Rong.

    With increased attention has come the challenge of maintaining quality at high volumes. Kato said that during crowded events, consistency can be difficult to manage.

    “I heard some complaints saying the matcha was too strong or too weak,” Kato said. “It was so hectic that we couldn’t measure it out,” he said. “Outside of pop-up, we measure everything, you know, by weight just to make sure… we really need that consistency.”

    Flavor preference also plays a role in feedback.

    “Our matcha is pretty strong compared to a lot of other places,” Kato said. “So a lot of people are like, ‘This is too matcha-forward,’ you know. So they either ask for more milk or more syrup.”

    Oat milk is the most popular add-on, though Kato said he personally prefers soy milk for matcha. Syrup additions, like vanilla, are common among first-time customers or those seeking a sweeter option.

    He recommends hojicha, roasted green tea, for those looking for a milder option. “If you had to compare matcha to grass, right – I would say hojicha is more like wood,” he said.

    Though matcha is the main draw, Maruichi also offers a wide range of Japanese grocery items — from onigiri and bento boxes to imported sake and snacks.

    “A lot of people come in here and they’re like, ‘Wow. It’s like I took a plane to Japan,’” Kato said.