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Aiya America brings over 130 years of matcha mastery to the global marketplace. Founded in 1888 by Aijiro Sugita in Nishio, Japan—the birthplace of premium Japanese matcha—this family-owned company has spent five generations perfecting the art and science of matcha production. Today, Aiya stands as the world’s largest matcha producer, serving everyone from home enthusiasts to major food manufacturers.
Location matters when it comes to exceptional matcha. Nishio, in Japan’s Aichi Prefecture, offers the perfect combination of fertile soil, abundant water from the Yahagi River, and ideal climate conditions. What started as Aijiro Sugita’s small shop selling tea and dyes has evolved into a global operation with subsidiaries across four continents—yet the commitment to Nishio’s terroir remains unchanged.
Aiya works with a network of over 200 dedicated farmers who cultivate tencha using traditional shade-growing methods. These relationships, built over generations, ensure consistent quality and sustainable practices that honor both the land and the craft.
While respecting centuries-old cultivation techniques, Aiya pioneered scientific quality control in the matcha industry. In 1985, the company established its Quality Control Department, shifting from subjective taste evaluation to objective analytical standards. This innovation enabled precise grading systems and made Aiya’s matcha ideal for both ceremonial use and food manufacturing applications.
The company’s achievements include:
Aiya’s product range reflects deep understanding of different customer requirements. Ceremonial grade matcha delivers the vibrant color and smooth taste tea practitioners expect. Culinary grades provide consistent performance for cafes and bakeries. Bulk offerings supply food manufacturers with reliable, scalable solutions—all backed by rigorous testing and cold storage facilities in Torrance, California.
Whether you’re comparing matcha options for your morning latte or sourcing ingredients for a product line, Aiya’s combination of traditional expertise and modern quality assurance delivers the authenticity and reliability that matcha deserves.
Aiya America offers a diverse range of meticulously crafted matcha grades, each designed for specific applications and flavor profiles. The company operates over 1,300 granite grinding mills running continuously to produce finely textured powder with precisely calibrated particle sizes optimized for each grade.
Aiya maintains unwavering commitment to quality through meticulous monitoring protocols and comprehensive documentation practices. The company employs highly skilled tea tasters who classify tea leaves according to stringent quality grades, evaluating color, texture, and gustatory attributes. Disparate batches are artfully blended to create specific matcha grades.
The grinding process utilizes controlled speed and pressure to prevent overheating, which could compromise the delicate flavor and vibrant color. Each step of production is thoroughly monitored and documented, with extensive internal and third-party laboratory inspections conducted prior to shipment.
The distinguished Saijoen brand, developed by Aiya Co., Ltd., draws upon over 130 years of matcha expertise. Popular products include the Koi Matcha Soft Serve and Koi Bus Basque Cheesecake. All matcha used in Saijoen products is carefully selected based on three criteria: taste, aroma, and color, ensuring a consistently premium sensory experience.
The remarkable journey of Aiya America began in 1888 when Aijiro Sugita I established Sugita Shoten in Nishio, Aichi Prefecture, Japan. What makes this founding story particularly fascinating is that Aijiro was not merely a tea merchant, but also a master of indigo dyeing. The company name “Aiya” itself derives from “Aidama” (indigo dyeing agent), reflecting this unique dual expertise that would shape the company’s innovative spirit.
Under the leadership of Aijiro Sugita II and III, the company demonstrated remarkable foresight and business acumen. By 1912, they had strategically secured exclusive harvesting rights to 35 hectares of prime tea plantations, establishing a foundation for quality control that continues today. The mid-20th century brought challenges, but the Sugita family navigated these periods while continuously modernizing facilities and expanding production capabilities.
The company’s pioneering spirit emerged clearly in 1978 when Aiya began cultivating organic matcha, years before the mainstream market recognized the value of sustainable agriculture. This forward-thinking approach positioned them perfectly for future market demands. The strategic expansion into North America in 1983 marked a pivotal moment, transforming Aiya from a regional Japanese producer into a global matcha leader.
Today, the 5th generation of the Sugita family continues this legacy of innovation and quality. The company operates over 1,300 granite grinding mills running continuously, maintaining relationships with more than 200 local farmers, and holds multiple international certifications including GFSI (FSSC 22000), JAS Organic, and NOP Organic. With Aiya Europe GmbH established in 2001 as the first company to introduce matcha to European markets, Aiya has maintained its position as the world’s largest matcha manufacturer while preserving traditional production methods like fukushita saibai (shade cultivation technique).
Aijiro Sugita I established Sugita Shoten in Nishio, Aichi Prefecture, Japan, combining expertise in both tea production and indigo dyeing. The company name ‘Aiya’ derives from ‘Aidama,’ the indigo dyeing agent he used, reflecting his dual mastery of these traditional Japanese crafts.
Under the leadership of Aijiro Sugita II and III, Aiya strategically acquired exclusive harvesting rights to 35 hectares of prime tea plantations, establishing the foundation for their vertically integrated supply chain and quality control that continues today.
Aiya began cultivating organic matcha, becoming one of the first companies to recognize and respond to the growing demand for sustainably produced tea products. This prescient move positioned them as leaders in the organic matcha market decades before it became mainstream.
Aiya made its strategic entry into the North American market, marking the beginning of their transformation from a regional Japanese tea producer to a global matcha industry leader. This expansion established the foundation for what would become Aiya America.
Aiya Europe GmbH was established as the first company to introduce matcha to European markets. This pioneering effort quickly established Aiya as the European market leader, demonstrating their ability to educate new markets about traditional Japanese matcha culture and quality standards.
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