The matcha industry uses three primary commercial grades to categorize products based on leaf quality, processing methods, and intended use. These classifications help buyers navigate the market and select appropriate products for their needs.Ceremonial grade represents the highest quality tier in matcha classification. This grade uses the youngest shade-grown leaves, producing an ultra-fine texture with smooth umami-rich flavor and vibrant green color. Traditional tea ceremonies exclusively use this grade for straight tea and sipping. The production process requires meticulous attention to detail. Producers harvest only the most tender leaves and grind them using traditional stone mills to achieve the finest particle size.Premium grade occupies the middle tier with a fine grind and balanced flavor profile. This versatile option works well for matcha lattes, smoothies, and daily consumption. The slightly softer bitterness makes it accessible for everyday use while maintaining good quality standards.Culinary grade features a coarser texture with bolder, slightly bitter flavor notes. Manufacturers design this grade specifically for baking, ice cream production, chocolates, and energy bars where the robust flavor can withstand heat and mixing with other ingredients.Understanding Japanese trade terms provides crucial insight into matcha commerce and production processes. Tencha refers to the raw leaf product that becomes matcha powder. Ichibancha designates the first tea harvest of each season. The term chashi identifies a professional tea blending master, while gougumi describes the traditional blending technique these masters employ.Multiple certification systems govern matcha production and trade, including JAS, USDA Organic, EU Organic, OCIA and COR Organic certifications. Quality testing parameters include pesticide residue testing, heavy metals testing, and microbial testing. Commercial matcha transactions involve specific terminology including bulk matcha, MOQ, private label, white label, FOB, lead time, phytosanitary certificate, and certificate of origin.The Japanese tea industry uses auction systems to establish market prices for tencha and finished matcha. The Kyoto Uji Tea Distribution Center hosts primary auctions for tencha. Tea brokers and tea merchants play crucial roles in connecting buyers with suppliers. Proper packaging protects matcha from degradation, with various container types serving different purposes including ceramic jars, metal tins, glass canisters, and bamboo boxes.Understanding industry terminology empowers consumers, brands, and vendors to make informed decisions throughout the matcha supply chain. These terms form a shared language that facilitates clear communication across the matcha industry.
Industry & Trade Terms in the matcha glossary
Understanding Matcha Quality Classifications
The matcha industry uses three primary commercial grades to categorize products based on leaf quality, processing methods, and intended use. These classifications help buyers navigate the market and select appropriate products for their needs.
Ceremonial Grade Matcha
Ceremonial grade represents the highest quality tier in matcha classification. This grade uses the youngest shade-grown leaves, producing an ultra-fine texture with smooth umami-rich flavor and vibrant green color. Traditional tea ceremonies exclusively use this grade for straight tea and sipping.
The production process requires meticulous attention to detail. Producers harvest only the most tender leaves and grind them using traditional stone mills to achieve the finest particle size.
Premium and Culinary Grades
Premium grade occupies the middle tier with a fine grind and balanced flavor profile. This versatile option works well for matcha lattes, smoothies, and daily consumption. The slightly softer bitterness makes it accessible for everyday use while maintaining good quality standards.
Culinary grade features a coarser texture with bolder, slightly bitter flavor notes. Manufacturers design this grade specifically for baking, ice cream production, chocolates, and energy bars where the robust flavor can withstand heat and mixing with other ingredients.
Essential Japanese Trade Terminology
Understanding Japanese trade terms provides crucial insight into matcha commerce and production processes. These terms appear frequently in supplier communications and quality documentation.
Core Production Terms
Tencha refers to the raw leaf product that becomes matcha powder. Producers steam and dry these leaves without kneading, then grind them to create the final powder. This term distinguishes matcha’s base material from other tea processing methods.
Ichibancha designates the first tea harvest of each season. This harvest produces the highest quality leaves because plants concentrate nutrients during winter dormancy. Premium and ceremonial grades typically come from ichibancha harvests.
Processing and Blending Specialists
The term chashi (茶師) identifies a professional tea blending master. These experts combine different tea lots to achieve consistent flavor profiles, balanced color, and optimal aroma. Their expertise ensures product consistency across batches.
Gougumi describes the traditional blending technique these masters employ. This process mixes different teas to balance taste, aroma, and color characteristics according to specific quality targets.
Certification and Quality Assurance Standards
Multiple certification systems govern matcha production and trade. These standards protect consumers while establishing clear quality benchmarks for the industry.
Organic Certifications
Several organic standards apply to matcha production:
- JAS (Japanese Agricultural Standards) certifies organic production in Japan, equivalent to USDA organic standards
- USDA Organic certification ensures compliance with United States organic farming requirements
- EU Organic certification meets European Union standards for organic agriculture
- OCIA and COR Organic provide additional certification pathways for Canadian markets
These certifications verify that production follows sustainable farming practices without synthetic chemicals or pesticides. They require regular audits and documentation to maintain compliance.
Quality Testing Parameters
Pesticide residue testing analyzes samples to detect harmful pesticide levels that could pose health risks. Heavy metals testing screens for contaminants including lead, cadmium, mercury, and arsenic. Microbial testing identifies harmful bacteria, yeasts, and molds that could compromise product safety.
The FSSC 22000 certification represents a comprehensive food safety system standard. Many matcha suppliers pursue this certification to demonstrate their commitment to safety protocols and quality management systems.
Wholesale Distribution and Trade Terms
Commercial matcha transactions involve specific terminology that defines order parameters, pricing structures, and delivery arrangements. Understanding these terms streamlines business operations.
Ordering and Packaging Concepts
Bulk matcha refers to large quantity packaging designed for wholesale buyers rather than retail consumers. Minimum Order Quantity (MOQ) specifies the smallest amount a supplier will sell, which varies significantly between suppliers based on their business model and production capacity.
Private label products carry the retailer’s own brand name and packaging design. White label offerings provide generic products that buyers can brand themselves, offering faster market entry with lower development costs.
Shipping and Logistics Terms
International matcha trade relies on standardized shipping terminology:
- FOB (Free On Board) indicates the seller delivers goods on board the vessel at the port of shipment
- Lead time measures the duration from order placement to delivery
- Phytosanitary certificate confirms shipments meet plant health standards to prevent pest transmission
- Certificate of origin documents the country where the matcha was produced
These terms establish clear responsibility boundaries between buyers and sellers. They determine who bears shipping costs and risk at each stage of the supply chain.
Market Pricing and Auction Systems
The Japanese tea industry uses auction systems to establish market prices for tencha and finished matcha. These auctions provide price transparency and market signals to the entire supply chain.
The Auction Process
The Kyoto Uji Tea Distribution Center hosts primary auctions for tencha. These events set benchmark prices that influence wholesale and retail pricing throughout the year. The term chatomeichi refers to the final trading day for Uji tea harvest.
Transaction volumes and prices per kilogram indicate market demand levels. Recent years have seen record-high transaction amounts due to increased global demand combined with lower supply volumes.
Broker and Merchant Roles
A tea broker acts as an intermediary who purchases matcha from producers or auctions and sells to wholesalers or manufacturers. These professionals provide market expertise and connect buyers with appropriate suppliers. Tea merchants engage directly in buying and selling matcha, often specializing in specific grades or regional varieties.
Fair Trade certification ensures ethical sourcing practices throughout the supply chain. This designation guarantees producers receive fair compensation and work under acceptable conditions.
Storage and Packaging Terminology
Proper packaging protects matcha from degradation caused by light, air, moisture, and odors. Industry terminology describes various container types and preservation methods.
Container Types and Materials
Common packaging materials serve different purposes:
- Ceramic or porcelain jars provide excellent insulation and traditional aesthetics
- Metal tins with gasket seals offer superior airtight protection against oxidation
- Glass canisters with UV protection allow visibility while blocking harmful light
- Bamboo or wooden boxes provide eco-friendly options with moderate protection
Vacuum-sealed containers remove air to prolong freshness by preventing oxidation. Airtight seals use gaskets, screw-tops, or clasp locks to maintain internal atmosphere quality.
Size Classifications
Packaging sizes reflect different use cases. Small tins hold 30-100 grams for daily use, medium jars contain 100-250 grams for weekly storage, and large containers accommodate 250-500+ grams for bulk supply needs. Temperature-controlled packaging and insulated containers help maintain quality during transport and distribution.
Key Takeaways for the Matcha Trade
Understanding industry terminology empowers consumers, brands, and vendors to make informed decisions throughout the matcha supply chain. The three-tier grading system provides a foundation for quality assessment, while Japanese terms like tencha and ichibancha reveal production nuances that affect final product characteristics.
Certifications and quality testing protocols ensure safety and authenticity in an increasingly global market. Wholesale terms and shipping arrangements define clear business relationships, while auction systems establish transparent pricing mechanisms. Proper packaging terminology helps protect product quality from production through final consumption.
These terms form a shared language that facilitates clear communication across the matcha industry. Whether sourcing, selling, or simply enjoying matcha, familiarity with this vocabulary enhances understanding and appreciation of this distinctive tea.
Frequently asked questions
We’re here to help with all your questions and answers in one place. Can’t find what you’re looking for? Reach out to our support team directly.
What's the difference between ceremonial grade and culinary grade matcha?
Ceremonial grade represents the highest quality matcha, traditionally used in Japanese tea ceremonies. It’s bright green, has a silky fine texture, and offers a delicate, sweet flavor with pronounced umami. You’ll notice it’s smooth enough to whisk with just water.
Culinary grade (also called food service grade) is designed for cooking, baking, and food manufacturing. It has a more bitter taste, less vibrant color, and works well when mixed with other ingredients. The price difference is notable—culinary grade costs less because it’s made from later harvest leaves or slightly coarser grinding.
When shopping on a matcha marketplace, these grade distinctions help you match the product to your intended use and budget.
How do MOQ and lead time affect matcha purchasing?
MOQ (Minimum Order Quantity) is the smallest amount a supplier will sell. For matcha, this might range from 1kg for small orders to 10kg or more for wholesale buyers. If you’re starting out or testing a new supplier, look for lower MOQs to minimize risk.
Lead time spans from when you place your order to when it ships. Matcha lead times typically include processing, packaging, and customs preparation. Expect anywhere from a few days for in-stock items to several weeks for custom blends or private label orders.
These terms directly impact your inventory planning and cash flow, so clarify them before committing to a purchase.
Which certifications should I look for when buying matcha for my business?
The certifications you need depend on your target market and product positioning:
- USDA Organic or JAS (Japanese Agricultural Standard) for organic claims in North America and Japan
- EU Organic if you’re selling in European markets
- HALAL and KOSHER certifications expand your customer base to specific dietary communities
- HACCP or FSSC 22000 indicate food safety standards at the production facility
Also request a Certificate of Analysis (COA) confirming pesticide residue and heavy metal testing. This protects you legally and assures customers about product safety.
What do FOB and CIF mean in matcha trade terms?
FOB (Free On Board) means the seller delivers the matcha onto a shipping vessel at the port of origin. After that point, you handle shipping costs, insurance, and all risks. It gives you more control over logistics but requires managing international freight.
CIF (Cost, Insurance, Freight) means the seller pays for shipping, insurance, and freight to get the matcha to your destination port. You take ownership once it arrives. This simplifies your logistics but typically costs more upfront.
These Incoterms define exactly who pays what and when risk transfers—clarify this before finalizing any matcha purchase to avoid surprise costs.
Can I get private label or OEM services for matcha products?
Yes, many matcha suppliers offer both options. Private label means you put your brand name on the supplier’s existing matcha product and packaging. It’s faster and cheaper since the product is already developed.
OEM (Original Equipment Manufacturer) services go further—the supplier manufactures matcha products to your exact specifications, including custom blends, unique packaging designs, or specific formulations for lattes or ready-to-drink beverages.
Expect higher MOQs for OEM services (often 50kg+) and longer lead times. When comparing suppliers on a matcha marketplace, check which customization options they support and what their minimum requirements are.
Why does traceability matter in the matcha supply chain?
Traceability lets you track your matcha from the tea farm through processing, packaging, and shipping. Here’s why it matters:
You can verify quality claims about origin—like whether it’s actually from Uji or Nishio, Japan’s premium growing regions. It helps you respond quickly if there’s a quality issue or product recall. Plus, today’s buyers increasingly want to know where their matcha comes from and how it’s produced.
Look for suppliers who provide documentation like Certificates of Origin and can share details about their farm partnerships. Strong traceability builds trust and protects your brand reputation.
