Matcha Guide
Insights on matcha culture, preparation, and wholesale for cafes
How U.S. Cafes Can Build a Matcha Dessert Program That Lifts Ticket Size
A Japanese hotel just launched a matcha-led dessert line. Here is how U.S. cafes can build a matcha soft serve, gelato, and affogato program that lifts ticket size.
Read
When Exports Outpace Production: The Fake-Matcha Problem on Your Cafe Shelf
2025 matcha export volumes are projected to exceed Japan's tencha production. Here's how U.S. cafes spot fake matcha and protect their menu's reputation.
Read
Why the Matcha Boom Is Bankrupting Japanese Tea Farms (And What It Means for Your Cafe)
A 100M-yen wall blocks small Japanese tea farms from making real tencha. Here is what the 2026 supply squeeze means for US specialty cafes sourcing matcha.
Read
Japan's new GI standard for Japanese tea: what it means for U.S. cafe buyers
Japan is moving to GI-register "Japanese tea" as Japan-grown, harvested, and processed. What U.S. specialty cafe buyers should ask their wholesaler now.
Read
Uji's 500,000 Yen Gyokuro Record: What It Means for Cafe Matcha Buyers Next Season
Read
Drones Are Automating Matcha Shading. Here's What That Means for Cafe Sourcing in 2027 and Beyond.
Read
Why Japanese Matcha Fails Border Inspections, and What U.S. Cafes Should Ask Suppliers
Read
Japan moves to GI-protect its tea: what U.S. cafe buyers should watch
Read
Japan applies for GI status on Japanese tea. What it means for US specialty cafe matcha buyers.
Read