Wholesale · Cafés · Distribution
Japanese matcha, ready for your shelf and your bar.
Six clearly graded lines, a COA on every lot, and terms built around the way you actually sell.
- 100% Japanese matcha
- A clearly graded range
- Support for your business model
Latte · Cold Whisk
100% Spring Harvest
Warm · Mellow
Start here
Selling it, serving it, or sipping it?
Pick what you need and go straight to the lines and support that fit.
Wholesale & distribution
Add authentic Japanese matcha to your catalogue, with products and terms that fit your channel.
See wholesale terms →Matcha for cafés
Test on your own menu, milk, dose and cost per cup before you commit.
Request café samples →Partnership
Selling matcha well starts with knowing your customer.
Not just a buy price. We work with you on the right line, segment, channel and order plan for the market you are really in.
The range
Every way of drinking needs its own matcha.
From tea ceremony and pure whisking to the daily latte — choose by flavour profile, not by shade of green.
| Line | Umami | Bitterness | Nutty | Pure | Latte | Baking |
|---|
Matcha library
Know matcha from the root, choose better.
Matcha differs in far more than colour. Learn the grading, the leaf and the brewing that shape what ends up in the bowl.
Standards & grading
What grade names mean, and what to actually check when you compare matcha.
Leaf & process
Tencha, cultivar, harvest, shading — how each step changes the flavour.
Brewing & use
How water, temperature and method change what you taste.
Daily Latte · Baking
For cafés
How does your matcha behave in milk?
Don't choose café matcha by its green or its price per kilo. Test it in your own recipe, with your milk, your dose and your target cost.
- Same grams of matcha
- Same water & milk
- Same syrup & ice
- Same cup size
- Compare colour, aroma & finish
- Then cost per cup
Transparency
Know exactly what you are buying.
Calm on the outside, rigorous underneath — every claim on the pack has paperwork behind it.
Origin & ingredients
See where each line comes from and what goes into it.
Product dossier
C/O, COA and food-safety test reports, ready for your import file.
Sensory profile
Compare aroma, umami, astringency and finish across the lines.
Partner terms
Clear terms for distributors, importers and F&B partners.
Journal
Understand more, choose better.
Short, honest reads on what really makes a good bowl.
Ceremonial, Premium, Culinary: what grade names really tell you
Why these labels are not a universal scale — and what to check instead.
Shading tea before harvest: what actually changes in the leaf
Colour, structure and taste compounds — and why shading days alone prove little.
Choosing matcha for a café: from sample to cost per cup
A practical way to test lines on your menu and land on the right one.
FAQ
Still deciding? Start here.
The questions buyers and café owners ask us most.
Samples & quotes
Want to taste before you choose?
Tell us what you need. We will narrow the range down to the lines that fit — and send samples.