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Quick Details

  • Product Type: Green Tea
  • Type: Matcha
  • Age: New
  • Style: tea powder
  • Processing Type: Steamed
  • Packaging: Bag, Can (Tinned)
  • Specialty: Health Tea, Organic Tea
  • Certification: JAS
  • Grade: from standard to high-grade
  • Shelf Life: 1 year
  • Weight (kg): 1
  • Place of Origin: Japan
  • Brand Name: Kogetsuen Marukyu-Koyamaen
  • Model Number: matcha1
  • Packaging Size: 20g 40g 100g 200g 500g 1000g etc

Packaging & Delivery

Packaging Details Safe packaging using reinforced cardboard boxes and cushioning materia

 Kyoto Uji Matcha Japan's top-grade brand matcha for tea ceremonies and the No.1 market share matcha for confectioneries

 

 

 

Uji, Kyoto is the "holy land" of matcha.

Uji Matcha has been the top brand for Japanese green tea, matcha, for over 800 years. In the past, matcha was used for pharmaceutical purposes, but today, it is loved all over the world with its unique bitter taste. All of our matcha products use Uji Matcha.

 

Uji Matcha.

There are two types of matcha. One is used for drinking as in Japanese tea ceremony. The other is used with sugar or milk to make confections. There are two major brands that make each of these types of matcha in Uji, Kyoto, and we are their distributor.


 

 

 

No.1 Market Share in Uji Matcha

Our original brand, "Uji Matcha", uses matcha made by Kougakuen-Seicha, which holds the largest market share in Uji Matcha, and we can therefore assure a stable supply of matcha products.

 

Safety and Product Quality

We conduct tests for viable bacteria counts, coliform counts, mold, and yeast for our matcha products. In addition, we conduct tests for thermophilic bacteria, Salmonella, residual agricultural chemicals, radioactivity, etc. as necessary at institutions with the capacity to provide official certification.We have also been developing matcha products that comply with the EU's regulations for chemical substances.

 

Kogetsuen Matcha List

 

 


Kogetsuen Organic Matcha

 

 

 

 

Kogetsuen Organic Matcha List

 

 

 

  


 Matcha for confectionery

 


 

Matcha Sample Set

 

  

 

 

 


OEM possible

It can be sold as an original product.

 

 

 

 


 

The Making of Matcha

From Cultivation to Producing Aracha ("Crude Tea")
1In mid-April, reed screens are set up to block some of the sunlight reaching the tea sprouts.
2About ten days later, a layer of straw is evenly spread out to gradually block more sunlight. With the help of very little sunlight, the young sprouts gradually grow, showing a soft, bright green color as their chlorophyll content increases. They become increasingly tasty without acquiring much astringency.
3Tea-picking begins in early- to mid-May. The leaves are soft, so they are always handpicked. Growing on small evergreen trees, the tea leaves are only picked once during this time of year when their quality is best.
4The picked leaves are transported immediately to the aracha factory.
5They are steamed with a powerful flow of steam, keeping them from fermenting. This results in a bright tone of green across the entire leaf.
6To cool the steamed leaves and remove any dew, they are blown upwards many times and are evenly scattered.
7The leaves are then placed in a "hoiro" drying oven made of brick, which rids the leaves of any moisture by moving its three layers of conveyor belts.
8This dried tea is the crude form tencha (unpowdered tea), also known as "aratencha". Aratencha made during this first tea-picking season of the year is stored once in a refrigerator. It is then shipped to the sorting factory as needed.
From Sorting and Processing to Matcha
9Aratencha is taken out of the refrigerator and cut into standardized shapes
10It is introduced to a winnower, where leaf veins and stems are removed with wind.
11It is further passed through a sieve, standardizing the sizes and enhancing the flavors through a final drying stage called "Neri". This gives tencha its unique fragrance called "Oika".
12Static electricity is used to remove any old leaves or straw contained in the dried leaves. A color sorting machine is also used for premium products.
13After going through the above sorting process, the quality and characteristics of the finished tencha are assessed based on appearance, taste, smell, and tea color as well as color of tea residuals.
14According to a determined ratio, multiple types of finished tencha are blended together homogeneously. This blending process (called "gogumi") is the last stage before grinding the tea in a millstone, and it produces the individual brands of finished tencha.
15The branded tencha is slowly and carefully ground in a millstone to produce fine matcha. Nothing surpasses the fine grains and distinct flavor that a millstone delivers.

 


 

 

 

At Kogetsuen, we sell supplies for Japanese tea ceremony, a traditional culture. Meanwhile, we actively contribute to society in many ways, such as by donating 5% of the proceeds earned from our original bowl/teacup called "ONE WORLD" to UNICEF, helping children around the world.

 

 

 

 

Kyoto Uji Matcha Japan's top-grade brand matcha for tea ceremonies and the No.1 market share matcha for confectioneries

 

Kyoto Uji Matcha Japan's top-grade brand matcha for tea ceremonies and the No.1 market share matcha for confectioneries

 

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