Switching matcha suppliers is not a small decision. Your color consistency, drink quality, and supply reliability all depend on it. Here are the six questions every cafe owner should ask before signing on with anyone.
1. Where exactly is the matcha grown and milled?
“Japan” is not an answer. Ask for the prefecture and facility. Kagoshima, Shizuoka, and Kyoto are the main growing regions — each produces different flavor profiles. Milling location matters too, because matcha degrades quickly after grinding.
A supplier who can name the farm region, the tencha source, and the milling facility is giving you traceability you can verify. If the answer stays vague at “imported from Japan,” dig deeper before you commit to a wholesale program.
2. What is your milling process and temperature?
If they can’t answer this, that’s a red flag. Low-temperature milling preserves color and amino acids. High-speed milling generates heat. Ask directly: “What temperature does your powder reach during grinding?”
Heat during milling oxidizes chlorophyll and degrades L-theanine — the compounds that drive vivid green color and smooth flavor in the cup. Processing quality often matters more than grade name on the label.
3. Can you provide a COA for a recent batch?
A real manufacturer provides Certificates of Analysis as standard. This document shows moisture content, heavy metal testing, microbial counts, and more. If they hesitate, they’re likely a reseller, not a manufacturer.
Request a COA tied to the specific lot you will receive — not a generic sheet from a previous year. See our guide on matcha grades for cafes for how COA data connects to what guests taste in the cup.
4. What is your minimum order quantity?
Some suppliers require 25kg+ to start. If you’re a single-location cafe doing 5–10kg/month, that’s 2–3 months of inventory sitting in storage. Know what you’re committing to upfront.
MOQ should match your actual drink volume and reorder cadence. A supplier aligned to cafe scale will offer flexible entry points — not just bulk pallets suited to industrial buyers.
5. What is realistic lead time to the U.S.?
Air freight: 3–5 days. Sea freight: 4–6 weeks. If your supplier can’t give you a straight answer, your supply chain will be unpredictable. Ask specifically: “What is the typical door-to-door lead time to my city?”
Build buffer stock around the lead time they confirm — not the best-case scenario on a sell sheet. Seasonal menu launches and holiday rushes are when unreliable lead times hurt most.
6. Can I get a sample before committing?
Any serious supplier will send samples. If they won’t, move on. Test the sample in your actual milk, your actual cup size, at your actual drink ratios before deciding anything.
Tasting matcha in water alone does not predict latte performance. Sample in production — same whisk or blender, same milk brand, same sweetener if you use one.
A note on manufacturers vs. traders
Many companies selling wholesale matcha in the U.S. are trading companies — they buy from manufacturers and resell. There’s nothing wrong with that, but it means you’re one step removed from the source and may have less visibility into processing and traceability.
Yuminaga is a direct manufacturer. We grow, process, mill, and export. When you ask us for a COA or a lot record, we pull it from our own system — not from a third party. Our facilities hold FSSC 22000 and BRCGS Grade A certifications. Browse our matcha product range or request samples through our contact form.