Japanese Tea(Matcha) is not only used in traditional Tea ceremonies but is also a popular ingredient of many food products such as ice-cream, chocolate and cakes. But not only confectionary, Green Tea(Matcha) is also often used in gyoza dumplings and soba noodles.
It takes a long time and much care to produce Matcha – from the cultivation of the Tea Leaves to the powdering process. Temperature plays a great part in the processing, with much attention paid to not lose the flavor.
With people around the globe showing more interest in health, Matcha is a well known name and it is presently exported to several parts of the world.
Along with the farmers involved with the process of creating Japanese Tea(Matcha), we produce the very finest Matcha, daily researching how to create good soil, cultivation methods and manufacturing methods.
Safety and Reliability
Based on JAS (Japanese Agricultural Standards) standards, Yawatayachaho is a recognized organic factory. Incorporating equivalence, we can also export overseas in accordance with US, Canadian and Swiss organic certification.
Although the production of Organic Matcha is still quite rare, Yawatayachaho brings the very best organic blends to its customers. Matcha is absorbed 100% into the body, so the merit of Organic Matcha is pronounced.
We at Yawatayachaho are striving to transmit the culture of Japanese Tea(Matcha) to the world. Food Safety in the overseas market is even stricter than in Japan. We have satisfied all global standards and actively operate in the overseas market.
About Yawatayachaho Matcha
The main active ingredients of Japanese Tea are Tannin, Caffeine, and various Vitamins. However, although Vitamin A and fiber are contained in the Tea Leaves, they cannot dissolve in water and these ingredients remain present in the used Tea Leaves of Sencha and Gyokuro (high-quality green tea). The benefit of powdered Matcha is that all these properties can be retained for drinking.
There is a preconception that “Matcha is bitter.” However, a characteristic of our Matcha is that it is less astringent. In comparison to Sencha, a characteristic of Matcha is that the content by percentage of amino acids – which is where the flavor comes from – is high, whereas the percentage of Tannin, the cause of astringency, is low, leading to a more rounded taste.
Although the production of Organic Matcha is still quite rare, we have strong links with farmers in major production areas to bring you the very finest Matcha at competitive prices.
About the Sale of Matcha for Professional Use
Yawatayachaho supplies fine-quality Organic Matcha for professional use.
With a lineup suited to the needs of our Customers – from vibrant green Matcha, to flavorsome Matcha, to bitter Matcha, we work with owners of cafes and restaurants and with food manufacturers.
It goes without saying that we also ship the very best Matcha overseas Customers according to their needs. Please feel free to consult us.