1.010am Newshttp://projects.nyujournalism.org/10amnewsrich600338<blockquote class="wp-embedded-content" data-secret="w8iZiHg1CZ"><a href="http://projects.nyujournalism.org/10amnews/2017/08/10/sugar-high-2017-trends/">Sugar-high 2017 trends</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="http://projects.nyujournalism.org/10amnews/2017/08/10/sugar-high-2017-trends/embed/#?secret=w8iZiHg1CZ" width="600" height="338" title="“Sugar-high 2017 trends” — 10am News" data-secret="w8iZiHg1CZ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> Cha Cha Matcha has Instagrammable beverages and white and green soft-serve swirls. By Paloma Hanaini Two former NYU students travelled around the world after graduating in 2015. It was in Uji, Japan, where Matthew Morton and Conrad Sandelman got their inspiration for their matcha-based Manhattan shop. Matcha, a type of green tea that’s made of … Continue reading ""http://projects.nyujournalism.org/10amnews/wp-content/uploads/sites/31/2017/08/cha-cha-1-768x1024.jpg