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A family-run matcha manufacturer

Crafted for vivid color, smooth taste, and consistent supply.

Wholesale Inquiry our company brochure

Who We Serve

Cafe

Subscription delivery model, door to door.

RTD brands & copackers

Private label, custom blend, and pricing for your project.

Product Range

Ceremonial

Best for: Tea ceremony, premium drinks

Taste: Spicy & Mellow

Certified Organic: Available

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Premium

Best for: Specialty cafés, lattes

Taste: Vibrant & Mellow

Certified Organic: Available

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Culinary

Best for: Supplements & Functional Products

Taste: Strong & Bold

Certified Organic: Available

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The Yuminaga Difference

Low-Temperature Milling

Ground at low temperatures to preserve color and aroma — delivering a brighter green that performs well in milk drinks.

Multi-Lot Blending

Multiple harvest lots are blended for a smoother taste and consistent flavor from batch to batch.

Origin Traceable

Every batch is traceable to Kagoshima, Japan, with full documentation including farm records and COAs.

Quality

Yuminaga certifications

From Farm To Your Location

Matcha Process — 9 Controlled Steps

Step 01 / 09
01

Shade Cultivation

Plants shaded at 90%+ light reduction for 3–4 weeks before harvest. Suppresses bitterness, intensifies green color, and boosts umami.

Fact: 90%+ shade · 3–4 weeks · Kagoshima, Japan
Step 02 / 09
02

Fresh Leaf Harvest

Only young leaves — one bud, two or three leaves. Mature leaves and stems are excluded to prevent bitterness and coarse texture.

Fact: First flush only · No stems · No mature leaves
Step 03 / 09
03

Steaming

Immediate enzyme deactivation via steam. Prevents fermentation and locks in vivid green color and fresh aroma.

Fact: Enzyme deactivation · Color locked · Aroma preserved
Step 04 / 09
04

Drying & Destemming

Leaves are dried and stems removed. Only the leaf blade proceeds — the portion with the highest chlorophyll concentration.

Fact: Stems removed · Leaf blade only · Max chlorophyll
Step 05 / 09
05

Rapid Cooling

Leaves are cooled immediately after processing to halt any residual fermentation. Time between harvest and processing is kept minimal.

Fact: Immediate cooling · Fermentation halted · Quality locked
Step 06 / 09
06

Leaf Selection

Rigorous grading by color, texture, and aroma. Only leaves meeting Yuminaga's internal specifications proceed to milling.

Fact: Color graded · Aroma verified · Internal spec standard
Step 07 / 09
07

Low-Temperature Grinding

Stone or machine milling at low temperature and low oxidation. Preserves color, aroma, and amino acid profile — our key differentiator.

Fact: Low-temp · Low oxidation · Amino acids preserved
Step 08 / 09
08

Sieving & Grading

Powder is sieved and graded to ceremonial, premium, or culinary specification. Particle size and color are verified against standards for each batch.

Fact: Ceremonial / Premium / Culinary · Particle size verified
Step 09 / 09
09

Aseptic Packaging

Nitrogen-flushed, aseptic packaging with cool storage. COA, FSSC 22000 certification, and FDA import documentation included with every shipment.

Fact: Nitrogen-flushed · FSSC 22000 · FDA ready