Matière premièreIngrédients alimentaires

Matcha Powder

抹茶 (Matcha)

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Pourquoi sourcer au Japon

Sourced from Uji (Kyoto) GI and Nishio (Aichi) Regional Collective Trademark with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.

Spec clé

MOQ from 10–50 kg.

Produit fini typique

Premium matcha latte (RTD beverage and café-syrup formats) — Authentic Japanese-origin, single-region (Uji or Nishio) traceability for premium positioning.

En un coup d'œil

Fournisseurs répertoriés
12 fournisseurs
MOQ typique
10–50 kg
Délai typique
4–8 semaines (selon le grade)
Régions d'origine
Uji (Kyoto) GI, Nishio (Aichi) Regional Collective Trademark, Shizuoka, Kagoshima
Catégorie
Ingrédients alimentaires
Saison de récolte
Avril – mai (première récolte, shincha)
Statut réglementaire au Japon
Régi par le Food Sanitation Act
Nom japonais
抹茶
Romaji
Matcha

À propos de cet ingrédient

Le matcha est une poudre de thé moulue à la meule de pierre, élaborée à partir de feuilles de thé vert tencha cultivées à l'ombre. Les centres de production traditionnels au Japon sont Uji (Kyoto), Nishio (Aichi) et Shizuoka. Le Uji matcha bénéficie d'une indication géographique (IG) protégée ; le Nishio no Matcha a été une IG jusqu'en 2020 (enregistrement retiré) et est désormais protégé en tant que Marque Collective Régionale. La demande à l'export a fortement progressé depuis les années 2010.

Statut réglementaire

JaponRégi par le Food Sanitation Act
Union européenneStatut Novel Food non requis ; limites de contaminants applicables
États-UnisGénéralement reconnu comme denrée alimentaire ; conformité FSMA pour les importations
ChineLa classification douanière varie ; vérifier la réglementation en vigueur

FAQ pour les acheteurs OEM

Q. What is a typical MOQ and lead time when sourcing matcha from a Japanese OEM supplier?

Industry-typical MOQ for stone-ground matcha runs 10–50 kg per SKU for standard culinary or mid-grade material, with higher minimums for custom blends and lower minimums for premium/ceremonial-tier lots. Lead times generally fall in the 4–8 week range from PO confirmation, depending on (a) whether the lot is from existing stock or a fresh harvest blend, (b) packaging complexity (bulk foil vs retail-ready cans), and (c) export documentation requirements for the destination market. The first-flush (shincha) harvest in late April–May is a hard constraint on availability for vintage-dated single-harvest lots.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Q. What standard documentation should we expect with each shipment?

For tea products bound for EU or US markets, suppliers typically issue a per-lot Certificate of Analysis (CoA) covering pesticide residues (against destination-market MRLs), heavy metals (lead, cadmium, arsenic, mercury), microbiological counts (total plate, yeast/mould, coliform, E. coli, Salmonella), and moisture/ash where applicable. For EU shipments, a TRACES e-CoI is required for organic-claimed product, and post-Fukushima radioactivity testing certificates are still requested by some buyers even though the EU lifted its blanket import-control regulation on Japanese food (Regulation 2021/1533 was repealed effective 3 August 2023). Always specify the test methods (e.g., GC-MS/MS for pesticides) in the supply contract.

Sources · Dernière vérification: 2026-04-26

Q. Is English-language documentation usually available, and how should we handle technical communication?

Larger tea OEM operators with established export channels (typical of Uji, Nishio, Shizuoka and Kagoshima exporters) routinely supply English-language CoAs, allergen statements, kosher/halal/organic certificates, and product specifications. Smaller-scale producers may issue Japanese-only documentation and rely on a trading-house intermediary for translation. As a buyer, request a sample CoA in English up front — this is a fast proxy for whether the supplier is set up for international B2B work. Specifications are best fixed in a bilingual (EN/JP) data sheet to avoid downstream disputes on parameters such as particle size or colour values.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Q. What kosher, halal, and organic options are available for Japanese matcha?

Organic JAS is the most widely held certification among export-oriented matcha producers, and (per the EU–Japan equivalence agreement) is accepted as organic in the EU; many producers also carry USDA NOP equivalence for the US market. Kosher (typically OU or Star-K) and halal (JAKIM-recognised certifiers in Japan such as JMA, NAHA, or MPJA) certifications are increasingly common at mid-to-large producers but should not be assumed — confirm in the RFQ. Tea is naturally pareve and contains no animal-derived ingredients, but processing-line cross-contact and any flavoured-blend SKUs need to be verified.

Sources · Dernière vérification: 2026-04-26

Q. What are the main price-sensitivity factors for matcha pricing year-on-year?

Three drivers dominate: (1) the size and quality of the spring tencha harvest in major producing regions (weather, frost damage, shading-cloth availability), (2) overall global demand — the export channel for powdered Japanese tea has grown sharply in recent years, with MAFF/JETRO export statistics showing year-on-year double-digit growth and periodic supply tightness, and (3) the grade tier requested, since first-flush, single-origin, koicha-grade material can trade at a 5–10x premium over culinary blends. For long-horizon contracts, consider an indexation clause referencing prefectural auction prices rather than fixing a flat per-kilo rate.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Cas d'usage

  • Premium matcha latte (RTD beverage and café-syrup formats)

    Positionnement
    Authentic Japanese-origin, single-region (Uji or Nishio) traceability for premium positioning
    Niveau d'usage typique
    1–3 g matcha per 200 mL serving for café preparations; 0.3–0.8% w/w in shelf-stable RTD beverages
    Notes de formulation
    Use culinary-grade for cost-balanced RTD; protect from light and oxygen; pH typically 6.5–7.0 to preserve colour; pasteurisation should be flash-style (HTST) rather than prolonged retort to limit catechin epimerisation.

    Sources

  • Premium chocolate and confectionery (matcha truffles, white-chocolate bars, wagashi)

    Positionnement
    Heritage Japanese ingredient pairing — matcha's vegetal bitterness balances chocolate sweetness
    Niveau d'usage typique
    2–6% w/w in white chocolate; 1–4% in fillings and ganaches
    Notes de formulation
    Disperse matcha into the cocoa butter / fat phase before adding sugar to prevent clumping; use deodorised cocoa butter to let matcha aroma show through; package in opaque foil to protect chlorophyll from light-driven fading.

    Sources

  • Antioxidant facial sheet mask / wash-off mask (cosmetic)

    Positionnement
    Japanese green-tea heritage; antioxidant story grounded in catechin content
    Niveau d'usage typique
    0.1–1.0% w/w of Camellia Sinensis Leaf Powder or Extract (INCI form depends on whether the input is the powdered leaf or an aqueous/glycolic extract)
    Notes de formulation
    EGCG is unstable above ~pH 7 and at high temperatures; formulate at slightly acidic pH (5.0–6.0) and add at the cool-down phase; consider co-formulation with vitamin C derivatives or hyaluronic acid, both of which have been reported to improve catechin stability.

    Sources

  • Functional supplement powder (energy + focus stack)

    Positionnement
    Natural caffeine + L-theanine for 'calm energy' / cognitive focus claims
    Niveau d'usage typique
    1–2 g matcha powder per serving (delivers approximately 30–70 mg caffeine and 15–40 mg L-theanine depending on grade)
    Notes de formulation
    L-theanine and caffeine combination has peer-reviewed cognitive-effect evidence; verify caffeine content per lot for accurate label declaration. Powder dispersibility in cold water is a recurring formulation issue — micronisation or co-spray-drying with a soluble carrier improves the consumer experience.

    Sources

Fournisseurs japonais

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