Kametani Tea Co., Ltd.

Sencha is the most widely consumed Japanese green tea. The extract form is spray-dried or concentrated for use in beverages, supplements, and functional foods. Catechins, L-theanine, caffeine, and chlorophyll are key actives. Several FFC products cite sencha polyphenol or specific catechin content for metabolism claims.

Hojicha is a Japanese green tea that has been roasted at high temperature, producing a distinctive toasty, low-astringency, low-caffeine beverage. The powdered form is used in ice cream, baked goods, specialty lattes, and confectionery. Export demand has grown as a caffeine-lower alternative to matcha.

Matcha is stone-ground tea powder made from shade-grown tencha green tea leaves. Japan's traditional production centers are Uji (Kyoto), Nishio (Aichi), and Shizuoka. Uji matcha is a protected geographical indication (GI). Nishio no Matcha was previously a GI but its registration was withdrawn in February 2020 and it is now protected as a Regional Collective Trademark. Export demand has grown sharply since the 2010s.

Concentrated extract of ume (Prunus mume) fruit, the basis of umeboshi, umeshu (plum liqueur), and umejam. Wakayama produces over 60% of Japan's ume by volume — its 'Nanko' cultivar is a registered GI variety. Concentrated ume (bainiku-ekisu) is a traditional functional food positioned for digestive and metabolic support, and its citric acid + organic acids profile drives both food and cosmetic applications. Used in candy, beverages, fermented condiments, and increasingly as a flavour-and-functional input for export positioning.