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Matcha is often viewed today as a modern superfood or café staple, but its origins trace back over a thousand years. Understanding how matcha developed from a medicinal preparation to a refined cultural practice helps explain why it continues to hold such value in today’s global food and beverage industry.
December 28, 2025
For decades, matcha has been almost synonymous with Japan. However, in recent years, Chinese matcha has been gaining popularity in global markets, particularly among cafés, beverage brands, and food manufacturers.
December 23, 2025
For many people, their day doesn’t officially start until caffeine kicks in. Coffee has long dominated the morning ritual, but matcha has been gaining serious popularity in recent years.
December 22, 2025
While Japan became the cultural and technical heartland of matcha, modern production has expanded beyond its borders. Today, matcha is produced both in Japan and China who often use shared techniques, but shaped by differences in geography, farming conditions, and production philosophy.
December 20, 2025
Compare ceremonial, latte-grade and culinary matcha by flavour, colour and application. Choose the right matcha grade for cafés, products or wholesale supply.
December 15, 2025
As a leading matcha and hojicha powder wholesaler, we’ve seen firsthand how quickly the global market is embracing hojicha, a roasted Japanese green tea with a rich, toasty flavor profile and exceptional versatility.
Preparing ASA GO is easier than with other types of matcha. The ultra-fine powder dissolves instantly in water, without the need for a bamboo whisk, the traditional tool used to combine matcha powder with water.
When exploring the world of Japanese tea, two names stand out for their unique flavor, history, and versatility: matcha and hojicha.
From antioxidant power to gentle caffeine stimulation, it offers a unique boost compared to traditional coffee or black tea. However, there has been a rising concern regarding matcha causing iron deficiency
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