Matéria-primaIngredientes alimentares

Matcha Powder

抹茶 (Matcha)

Consultar sobre Matcha Powder

Por que sourcing do Japão

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 principal

MOQ from 10–50 kg.

Produto final típico

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

Visão geral

Fornecedores listados
12 fornecedores
MOQ típico
10–50 kg
Prazo típico
4–8 semanas (conforme o grade)
Regiões de origem
Uji (Kyoto) GI, Nishio (Aichi) Regional Collective Trademark, Shizuoka, Kagoshima
Categoria
Ingredientes alimentares
Época de colheita
Abril – maio (primeira colheita, shincha)
Status regulatório no Japão
Regulado pelo Food Sanitation Act
Nome japonês
抹茶
Romaji
Matcha

Sobre este ingrediente

O matcha é um pó de chá moído em pedra, produzido a partir de folhas de chá verde tencha cultivadas à sombra. Os centros tradicionais de produção no Japão são Uji (Kyoto), Nishio (Aichi) e Shizuoka. O Uji matcha é uma indicação geográfica (IG) protegida; o Nishio no Matcha foi uma IG até 2020 (registro retirado) e atualmente é protegido como Marca Coletiva Regional. A demanda exportadora cresceu acentuadamente desde a década de 2010.

Status regulatório

JapãoRegulado pelo Food Sanitation Act
União EuropeiaStatus de Novel Food não exigido; aplicam-se limites de contaminantes
Estados UnidosGeralmente reconhecido como alimento; conformidade com FSMA para importações
ChinaClassificação aduaneira varia; verificar regras atuais

FAQ para compradores 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.

Fontes · Última revisão: 2026-04-26

Conhecimento de mercado — ainda não vinculado a uma única fonte primária

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.

Fontes · Última revisão: 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.

Fontes · Última revisão: 2026-04-26

Conhecimento de mercado — ainda não vinculado a uma única fonte primária

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.

Fontes · Última revisão: 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.

Fontes · Última revisão: 2026-04-26

Conhecimento de mercado — ainda não vinculado a uma única fonte primária

Casos de uso

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

    Posicionamento
    Authentic Japanese-origin, single-region (Uji or Nishio) traceability for premium positioning
    Nível de uso típico
    1–3 g matcha per 200 mL serving for café preparations; 0.3–0.8% w/w in shelf-stable RTD beverages
    Notas de formulação
    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.

    Fontes

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

    Posicionamento
    Heritage Japanese ingredient pairing — matcha's vegetal bitterness balances chocolate sweetness
    Nível de uso típico
    2–6% w/w in white chocolate; 1–4% in fillings and ganaches
    Notas de formulação
    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.

    Fontes

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

    Posicionamento
    Japanese green-tea heritage; antioxidant story grounded in catechin content
    Nível de uso típico
    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)
    Notas de formulação
    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.

    Fontes

  • Functional supplement powder (energy + focus stack)

    Posicionamento
    Natural caffeine + L-theanine for 'calm energy' / cognitive focus claims
    Nível de uso típico
    1–2 g matcha powder per serving (delivers approximately 30–70 mg caffeine and 15–40 mg L-theanine depending on grade)
    Notas de formulação
    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.

    Fontes

Fornecedores japoneses

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