Organic tea gardens
Portfolio
We do not present every category as equally available. One is ready for a partner to launch today. The rest form the portfolio we build together afterwards.
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A working matcha business, not a concept. Five grades from Uji in Kyoto and from Kagoshima, Organic JAS and Halal certified, already sold and shipped — with wholesale supply and private-label production available to a partner today.
| Origin | Uji, Kyoto and Kagoshima, Japan |
| Sourcing | Partnerships with tea wholesalers across Japan — Uji in Kyoto, the Mt. Fuji region and Kagoshima — to hold supply through demand spikes |
| Grades | Five: Imperial Premium, Premium, Ceremonial 1, Ceremonial 2, Latte |
| Production | Stone-milled (mechanical grinding for the Latte grade). Blending ratios set by award-winning tea masters |
| Certification | Organic JAS and Halal. Every grade is tested for safety, and only teas eligible for export are offered |
| Retail format | 30g, can or bag |
| Wholesale MOQ | 20 kg (smaller quantities possible by consultation) |
| Supply capacity | 1 kg to 1,000 kg. Stable organic wholesale supply since April–May 2026 |
| Lead time | About one month for orders around 100 kg; about two months for larger volumes |
| Private label (OEM) | Available. From USD 1.50 per bag or USD 2.00 per can, including bag or inner bag, label and processing |
| Shipping | Air freight, to protect freshness. Sea freight is not recommended for matcha |
| Trade terms | DAP (standard) |
| Target channels | Café & hospitality, retail, wellness, e-commerce |
Stone-milled matcha. Grade-by-grade origin and cultivar are set out in the table below. 要確認：この写真がどのグレードか
These are not stock images. They are the shaded gardens and the tencha line that this matcha is actually made in — the covering, the second-flush harvest, and the machinery that turns leaf into the raw material for milling. If your buyers ask where it comes from, this is the answer, and we can arrange to show them more. 要確認：生産者名・産地の明記可否
Organic tea gardens
Second-flush tencha, under shade, at harvest
The tencha processing line
A ceremonial tin and a latte powder are not the same business. The range lets a partner open at café volume and still have something to sell to the customer who wants the best tea in the country.
| Grade | Origin | Harvest | Milling | Character |
|---|---|---|---|---|
| Imperial Premium | Uji, Kyoto | Hand-picked | Stone mill | The top of the range. Hand-picked from a handful of farms in Japan; no astringency |
| Premium | Uji, Kyoto | Hand-picked & machine | Stone mill | Strong flavour, gentle bitterness, clean finish |
| Ceremonial 1 | Uji, Kyoto | Machine | Stone mill | Umami and bitterness together; single-variety Okumidori |
| Ceremonial 2 | Uji, Kyoto or Kagoshima | Machine | Stone mill | Blended for flavour with no lingering aftertaste |
| Latte | Uji, Kyoto or Kagoshima | Machine | Mechanical grinding | Built to hold its own against milk. For café menus |
Sample tasting is a standard step before any order. The full commercial route is enquiry, sample tasting, packaging confirmation, order and payment, then shipment.
Shichiri beef, sliced for the table. Tokyo, June 2026.
In preparation
A single-farm Kuroge Wagyu from the Nakayama-Shichiri gorge in Gifu, where the Hida river runs. One family raises every animal from birth to shipment — a rarity in Japan, where breeding and fattening are usually split between different farms.
| Breed | Kuroge Wagyu (Japanese Black) |
| Origin | Nakayama-Shichiri, Hida river valley, Gifu Prefecture |
| Producer | Shingo Ito — second-generation farmer who left the civil service to take over the herd |
| Integration | Breeding, raising and fattening on one farm. Few producers in Japan hold the whole chain |
| Bloodline | Traced to a single Hyogo sire, Anfuku, introduced in the early 1980s |
| Feed | Eight natural ingredients blended per animal and given by hand, not by machine |
| Husbandry | The barn is checked every three hours, day and night. Calves stay with their mothers for three months |
| Pasture | Breeding cows summer on mountain pasture at 1,000–1,300 m |
| Character | Ribeye: heavy marbling that reads unusually light. Sirloin: deep red, fine fibre, slow-building umami |
| Export status | 要確認：輸出可否・認定施設・HALAL/対米対EU等の対応 |
| Cuts & MOQ | 要確認：加工図面ベースの提供部位・最小ロット |
| Cold chain | 要確認：冷凍/チルド・輸送条件 |
Wagyu moves only if the cold chain and the import approvals hold. We will not quote a market until both are confirmed for that country.
Small breweries whose work rarely leaves the prefecture, matched to on-trade and specialist retail. 要確認
Ceramics, lacquer, textiles and metalwork — objects where the maker's discipline is the product. 要確認
Experiences and routes into regional Japan for overseas visitors who want more than the standard circuit. 要確認
Regional products and traditions with a story strong enough to build a brand around. 要確認
If you already know what your market wants from Japan, we will look for it and verify it at source.
Tell us the category and the market, and we will send what we can share at this stage.