Matcha Guide

Insights on matcha culture, preparation, and wholesale for cafes

First flush vs second flush matcha: what harvest timing means for wholesale buyers

First flush (ichibancha) vs second flush (nibancha) matcha for wholesale buyers: how harvest timing drives flavor, price, and which flush fits which drink.

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A Japanese tea field at harvest stretching to the hills

Growers walking a tea field beside a harvester in Japan

Yabukita vs Saemidori Matcha: A Sourcing Guide to Cultivars

Yabukita vs Saemidori matcha, plus Okumidori: a wholesale buyer's guide to matcha cultivars — flavor, color, region, and which to pick for your cafe program.

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Matcha storage for cafes: how to keep bulk matcha fresh through a week of service

How a cafe keeps bulk matcha fresh through a week of service: airtight, cold, dark storage, opened vs sealed shelf life, plus par-levels and rotation.

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Single Cultivar Matcha Wholesale: What It Means for Your Cafe Menu

Single cultivar matcha wholesale, explained for cafe buyers: how single origin differs from blended, what it means for your menu, and what to ask a supplier.

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