Food · Teas
Matcha (Powdered Green Tea)
抹茶 (Matcha)
Also known as: Powdered Green Tea, Ceremonial Matcha, Culinary Matcha
Looking for a Japanese supplier of Matcha (Powdered Green Tea)? Tell usWhy now · 2024-Q4 — 2025
Matcha 2024–2025: Supply Shortage and Sourcing Realities
Japan's matcha boom hit a supply wall in 2024–2025. Major producers introduced rationing, ceremonial-grade prices doubled, and lead times stretched to 6+ months. Here's how to source matcha now.
Read the trend reportAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | 抹茶 |
| Common Japanese notations | 抹茶, まっちゃ, 粉末緑茶 |
| Origin | Stone-ground powder from shade-grown tencha leaves (Camellia sinensis var. sinensis); principal origins Uji (Kyoto), Nishio (Aichi), Kagoshima, Shizuoka |
| Typical functions | Ceremonial tea preparation (chanoyu), Premium beverage ingredient (matcha latte, smoothies), Pastry and confectionery ingredient (matcha sweets, ice cream), Functional food coloring (natural green) |
| Regulatory status in Japan | JAS standards exist for tea (緑茶の日本農林規格). Matcha grade is determined by industry classification (ceremonial / premium culinary / standard culinary / industrial), not by formal JAS sub-classification. Origin protections exist for 'Uji-cha' and 'Nishio-cha' GI designations. |
Matcha (抹茶) is the stone-ground powder of shade-grown tencha leaves — the only major Japanese tea consumed by ingesting the entire leaf rather than steeping. Three weeks of pre-harvest shading boost chlorophyll, theanine, and umami compounds while lowering catechin bitterness, producing matcha's signature vibrant green color, refined umami, and silky mouthfeel. Once exclusively a ceremonial beverage, matcha has become Japan's most successful tea export category since the 2010s, driving major OEM growth in beverages, confectionery, and supplements globally.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Ceremonial-grade matcha (single-origin Uji, premium tea house supply)
- Culinary-grade matcha (foodservice and confectionery OEM)
- Matcha latte powder blends
- Matcha-flavored ice cream, chocolates, baked goods, and Kit-Kat-style products
- Matcha-based supplements and beauty drinks
Ingredient profile
Matcha is produced from tencha (碾茶) leaves — Camellia sinensis cultivars (Yabukita, Samidori, Okumidori, etc.) grown under canvas or reed shading for 20–30 days before harvest. Shading triggers chlorophyll concentration and theanine accumulation while suppressing catechin synthesis. Harvested leaves are steamed, dried (without rolling), de-veined, and stone-ground at low speed (40g/hour per stone) into 5–10 micron powder.
Grades differ by leaf source and processing precision. Ceremonial-grade matcha uses first-flush spring leaves from premium origins (especially Uji-Kyoto or Nishio-Aichi), with the finest stone-grinding — vivid emerald green, intensely umami, no bitterness. Culinary-grade matcha uses later harvests or non-premium origins with less intensive grinding — duller green, more astringent, suitable for blending into ice cream, baked goods, lattes.
Industrially, matcha is supplied across format categories: 30g–100g cans for ceremonial use, 500g–1kg foil pouches for confectionery and foodservice OEM, and bulk drums for industrial flavoring/coloring use. Premium origins (Uji, Nishio) command 3–10× the price of standard culinary grade. Domestic Japanese matcha commands a significant premium over Chinese-cultivated equivalents in export markets.
OEM applications
Ceremonial tea preparation (chanoyu) — whisking 2g matcha into hot water with a bamboo whisk for koicha (thick) or usucha (thin) preparations.
Premium retail beverages — matcha latte (matcha + steamed milk), iced matcha, matcha smoothies, matcha frappuccino-style blended drinks, and matcha-flavored bottled RTD beverages.
Confectionery and pastry — matcha ice cream (the volume export category), matcha chocolates, matcha-flavored Kit-Kat (a major export-tourism driver), matcha cookies, matcha cakes, matcha tiramisu, and traditional Japanese sweets like matcha namaichigo and matcha mochi.
Functional foods and supplements — matcha smoothie powders, matcha collagen drinks, matcha capsules (for catechin/EGCG content), and matcha-based beauty drinks.
For OEM: ceremonial matcha (gift and tea-house supply), culinary matcha for confectionery brands (the volume category), matcha latte powder blends with milk and sugar pre-mixed, matcha-flavored RTD beverage formulations, and matcha-based supplement and beauty drink ingredients.
Regulatory classification in Japan
JAS Standard for green tea (緑茶の日本農林規格) defines tea categories; matcha grading is by industry convention.
GI protection: 'Uji-cha' (Kyoto) and 'Nishio-cha' (Aichi) are protected origin designations with verifiable raw-material requirements.
Allergens: matcha itself contains no major declared allergens. Allergens come from blended ingredients (milk, soy, etc.) in finished products.
Caffeine: matcha is high in caffeine (typically 30mg/g, vs. ~15mg/g for steeped sencha) — consumers expecting low-caffeine tea should be informed.
Regulatory classification in other markets
| EU | Imported as powdered green tea. EU has set guidance on caffeine content disclosure. Premium 'ceremonial' positioning is widely recognized in fine-dining and specialty retail. |
|---|---|
| USA | Imported under FDA standard food procedures. Largest export market for Japanese matcha. Strong brand recognition for Uji-origin matcha. |
| China | Imported under GACC rules. China is also a matcha producer; Japanese matcha (especially Uji) commands premium positioning. |
| Korea | Imported as Japanese specialty tea. Korea has its own powdered green tea (mat-cha) tradition; Japanese matcha positioned as premium specialty. |
Market reference formulations
Example finished products will be added after verification of grade (ceremonial / culinary), origin (Uji / Nishio / Kagoshima / Shizuoka), and harvest (first-flush / later-flush).
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- First flush (一番茶): late April – mid May; second flush: June – early July
- Peak supply
- May (新茶 shincha season) for ceremonial / premium grades
- Off-season
- Limited fresh-grade availability November – March; year-round supply via cold storage
Premium ceremonial grades come exclusively from the first-flush spring harvest. Culinary / industrial grades use later harvests.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Refrigerated 4°C; freezer −20°C for long-term
- Conditions
- Nitrogen-flushed, opaque packaging mandatory; oxygen / light degrade chlorophyll and EGCG within weeks
- Shelf life
- 12 months sealed cold; color and flavor degrade within 1–2 weeks of opening
全国茶生産団体連合会 ガイドライン
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kyoto (Uji), Aichi (Nishio — Japan's largest single matcha-producing municipality, approximately 20% of national tencha matcha-raw-material production), Fukuoka (Yame), Kagoshima
- Import dependence
- 100% domestic for ceremonial / premium grades per 茶生産統計; industrial-grade powdered green tea is partly imported from China
農林水産省 茶統計 / 全国茶生産団体連合会
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | Common | Multiple Uji / Nishio / Kagoshima producers hold organic JAS |
| EU Bio | Common | Required for EU export to organic channels |
| USDA Organic / NOP | Common | Aiya / Marukyu-Koyamaen and others certified for US export |
| Halal | On-request | Selected producers (e.g. Aiya) hold Halal cert; not industry-wide |
| Kosher | On-request | Limited Japanese tea producers carry Kosher cert |
| Vegan / Plant-based | Inherent | Tea is naturally plant-based |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- 'Matcha' label applied to non-tencha-derived green tea powder (industrial 粉末緑茶 misrepresented as matcha)
- Color additives (chlorella / spirulina / green colorant) added to lower-grade matcha to mimic premium hue
- Origin laundering: Chinese-grown powdered green tea blended into 'Uji matcha' / 'Japanese matcha' branded product
- Lower-grade culinary matcha labeled and priced as ceremonial-grade
Detection: Specify particle size (≤20μm true matcha), require 一番茶 100% statement on CoA, color verification by spectrophotometer; isotope-ratio testing detects geographic origin
全国茶生産団体連合会 抹茶ガイドライン / 消費者庁 食品表示違反事例
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Matcha (Powdered Green Tea)?
- Matcha (抹茶) is the stone-ground powder of shade-grown tencha leaves — the only major Japanese tea consumed by ingesting the entire leaf rather than steeping. Three weeks of pre-harvest shading boost chlorophyll, theanine, and umami compounds while lowering catechin bitterness, producing matcha's signature vibrant green color, refined umami, and silky mouthfeel. Once exclusively a ceremonial beverage, matcha has become Japan's most successful tea export category since the 2010s, driving major OEM growth in beverages, confectionery, and supplements globally.
- What is the regulatory status of Matcha (Powdered Green Tea) in Japan?
- JAS standards exist for tea (緑茶の日本農林規格). Matcha grade is determined by industry classification (ceremonial / premium culinary / standard culinary / industrial), not by formal JAS sub-classification. Origin protections exist for 'Uji-cha' and 'Nishio-cha' GI designations.
- What products typically use Matcha (Powdered Green Tea)?
- Ceremonial-grade matcha (single-origin Uji, premium tea house supply) / Culinary-grade matcha (foodservice and confectionery OEM) / Matcha latte powder blends / Matcha-flavored ice cream, chocolates, baked goods, and Kit-Kat-style products / Matcha-based supplements and beauty drinks
- Where does Matcha (Powdered Green Tea) come from?
- Stone-ground powder from shade-grown tencha leaves (Camellia sinensis var. sinensis); principal origins Uji (Kyoto), Nishio (Aichi), Kagoshima, Shizuoka
- What is the INCI / JSCI labeling name for Matcha (Powdered Green Tea)?
- JSCI: 抹茶
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Take the next step
FAQ for OEM buyers
Q. What's the difference between ceremonial and culinary matcha for OEM?
Ceremonial-grade matcha uses first-flush spring leaves from premium origins (Uji, Nishio) with the finest stone-grinding — used straight in tea ceremony where the matcha character is unmasked. It commands 3–10× the price of culinary grade and is reserved for tea-house supply, premium gift retail, and ultra-premium ingredient positioning. Culinary-grade matcha uses later harvests or non-premium origins, with coarser grinding — used in ice cream, chocolates, lattes, and baked goods where the matcha is blended with other strong-flavored ingredients (milk, sugar, cocoa). Most OEM volume is in culinary grade. Selection should match the target product positioning — premium gift confectionery may justify ceremonial-grade matcha as a marketing claim.
Sources · Last reviewed: 2026-04-28
- Japan Tea Industry Central Council — matcha grade definitions
- Editorial — matcha export market positioning reference
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 抹茶 茶 (16035)
- JAS Standard for green tea (緑茶の日本農林規格)
- Uji-cha and Nishio-cha GI protection documentation
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.