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High quality delicious japanese matcha OEM available kyoto uji for Confectionery
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.
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
Top-grade matcha brand for Japanese tea ceremonies
Marukyu-Koyamaen has evolved together with the tradition of Japanese tea ceremony. Since their establishment 400 years ago, they have been committed to improve quality and continue the tradition of Uji's tea to this very day.
Taste and Fragrance
Sensory evaluations are carried out by the planter and a team of review experts on various aspects of essential tea quality such as appearance, taste, and smell.
We test for bacteria (viable bacteria, coliform, mold/yeast, etc.), residual agricultural chemicals (via gas chromatography/mass spectrometry (GC/MS) and liquid chromatography/mass spectrometry (LC/MS)), and others.
The production process administrator & Certificate of origin
Kogetsuen Organic Matcha
The Making of Matcha
From Cultivation to Producing Aracha ("Crude Tea")
In mid-April, reed screens are set up to block some of the sunlight reaching the tea sprouts.
About 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.
Tea-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.
The picked leaves are transported immediately to the aracha factory.
They are steamed with a powerful flow of steam, keeping them from fermenting. This results in a bright tone of green across the entire leaf.
To cool the steamed leaves and remove any dew, they are blown upwards many times and are evenly scattered.
The 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.
This 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
Aratencha is taken out of the refrigerator and cut into standardized shapes
It is introduced to a winnower, where leaf veins and stems are removed with wind.
It 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".
Static 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.
After 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.
According 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.
The 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.