Shincha has arrived — 2026 new season matcha is now available
First-flush 2026 harvest from Kagoshima and Shizuoka is now in. Brightest green, highest umami, freshest matcha of the year — available now for wholesale partners.
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Yuminaga Foods is exhibiting at the Summer Fancy Food Show 2026
We'll be at Booth #5521, June 28–30 at the Javits Center in New York. Come taste our wholesale matcha and Japanese spice ingredients direct from the manufacturer.
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Matcha shortage 2026: what cafe owners and buyers need to do now
Tencha prices surged 265%. Lead times hit 6 months. Here's what's happening and exactly what to do to protect your supply.
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Matcha grade for cafe: which grade should you buy?
Ceremonial, premium, or culinary—how to choose the right wholesale matcha grade for lattes, straight tea, and multi-location menus.
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How to set up reliable matcha supply for your cafe
From first sample to monthly subscription—step-by-step onboarding for new wholesale cafe partners.
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Private label matcha — what you need to know before starting
Minimum quantities, customization options, lead times, and how to launch your own branded matcha line.
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Shizuoka vs Kagoshima matcha — understanding Japan’s growing regions
How origin shapes flavor, color, and which region works best for cafe lattes vs traditional tea programs.
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What FSSC 22000 means for your matcha supply chain
Food safety certification explained for wholesale buyers—what it requires and what documentation to request.
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Matcha latte ratios — a guide for wholesale buyers
Standard ratios, concentrate bases, iced drinks, and how milk type affects color performance in the cup.
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How to evaluate a wholesale matcha supplier: 6 questions to ask
From milling process to COA documentation and lead times—what to verify before you commit.
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Organic matcha vs conventional: what cafe owners need to know
JAS and USDA certification, price differences, and when organic makes sense for your menu positioning.
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Why matcha color matters — and what dull green tells you about quality
Shade cultivation, milling temperature, and storage—what drives bright vs. dull green before you taste a drop.
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How much matcha does a cafe actually need per month?
Daily drink count, buffer stock, and subscription sizing—a practical framework for wholesale volume planning.
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New grinding equipment at our processing facility
We installed new low-temperature grinding and granulation machines. Here’s what changed, what improved, and what it means for wholesale partners.
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Wholesale garlic formats: powder vs granulated vs minced — which is right for your application?
Six garlic formats explained — specs, applications, and what to specify when ordering for foodservice or food manufacturing.
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What low-temperature tunnel drying actually does to your spice ingredients
How drying method affects aroma, color, and flavor — and the questions to ask your spice supplier before committing.
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Ready to partner with Yuminaga?
Browse wholesale matcha and spices, request samples, or talk with our team about your cafe or manufacturing program.