B2B Ingredients

Raw ingredients for foodservice,
manufacturing, and beverage design.

Beyond finished canister product, we supply tea in formats suited to professional kitchens, café chains, and food manufacturers. Ceremonial-grade matcha powder (first-flush, covered cultivation only), roasted-leaf hojicha powder, and the lacto-fermented tea leaf we developed in-house.

業務用原料　長峰製茶
I · Matcha Powder

Matcha Ceremonial Grade

Stone-milled ceremonial-grade matcha powder for professional kitchens, patissiers, and beverage programs. Same house standard as our canister product: first-flush, covered cultivation, tencha only.

House policy · matcha only

Our matcha — every package, every form — is made exclusively from first-flush, shade-grown tencha. We do not blend in autumn harvest, and we do not sell an unshaded “culinary” grade under the matcha name. If it is called matcha and it carries our name, it is built from one of the most demanding specifications in the industry.

Matcha Powder — Ceremonial Grade

First-flush covered-cultivation tencha, stone-milled.

Origin
Okabe, Fujieda City, Shizuoka Prefecture
Cultivar
Yabukita
Harvest
First flush (ichibancha) only — no autumn harvest
Cultivation
Covered cultivation (oishita saibai) — shade-grown tencha only
Production
Brick-kiln-dried tencha, stone-milled
Standards
Compliant with U.S. import standards (residue, heavy metals, microbial)
Character
Bright green color, clean umami, low astringency
Best for
Ceremonial preparation, high-grade lattes, patisserie, fine-dining desserts
Suited for Specialty cafes, ceremonial tea houses, Michelin-tier patisseries, high-end beverage programs, private-label matcha product development.
II · Hojicha Powder

Hojicha Powder

Roasted-leaf powder for beverage and pastry applications. Base tea is autumn-winter bancha — the appropriate base for hojicha as tradition requires, distinct from our matcha line.

Hojicha Powder

Roasted leaf, low caffeine, warming aromatics.

Origin
Shizuoka Prefecture
Base tea
Autumn / winter bancha — the traditional base for roasted tea
Process
Leaf roasting, followed by grinding into powder
Caffeine
Low (roasting reduces caffeine content)
Character
Smoky, roasted aroma; mild, warming body
Best for
Hojicha lattes, chocolate pairings, savoury seasoning, dessert infusions
Suited for Café chains, ice-cream & gelato manufacturers, chocolate houses, hotel pastry teams, ready-to-drink beverage brands.
III · Lacto-fermented Tea Leaf

Bodai-Sancha

The raw ingredient of our Sparkling Tea bodhi — a lacto-fermented tea leaf developed in partnership with a single Shizuoka producer. Available as raw material for B2B partners in beverage and fermentation product development.

Bodai-Sancha brewed tea liquor
Brewed liquor — amber, wine-like acidity
Bodai-Sancha fermented tea leaf
Fermented leaf — distinct citrus aroma from lactic fermentation
Bodai-Sancha packaging
Packaged for B2B shipment
Origin
Toyosawa district (the Bodai region), Fukuroi City, Shizuoka
Grower
Ikedaen
Fermentation
Natural lactic acid fermentation (~4 weeks) — no added cultures; microorganisms native to the leaf drive the process
Process
Steaming → anaerobic fermentation → sun drying
Additives
None
Autumn Harvest

Bodai-Sancha · Shuto Bancha

Harvested October. Rich umami with citrus acidity. Produced from autumn-harvested leaf, fermented for approximately four weeks.

Winter Harvest

Bodai-Sancha · Kancha

Harvested December. Clean, bright acidity. Produced from winter-harvested leaf — a smaller, more delicate expression.

Suited for Beverage developers (sparkling tea, non-alcoholic pairing drinks), fermentation-focused beverage brands, specialty beverage brands seeking a differentiated non-kombucha functional tea base, sommelier-led food pairing programs.
Download Bodai-Sancha technical brochure (PDF) →
B2B terms

How we work with partners

Samples

Available on request

We ship evaluation samples internationally for qualified B2B partners. Tell us your application and volume expectations; we will match the format.

MOQ

Flexible

Starting volumes are discussed case by case. We prefer long-term relationships over one-off orders, and structure MOQs accordingly.

Packaging

Commercial formats

Bulk and wholesale packaging available. Private-label development for qualified partners on matcha and hojicha lines.

Shipping

FOB Yaizu

Standard export terms FOB Yaizu. CIF available to major Asian ports. We ship internationally via established freight forwarders.

Begin a conversation

Request samples, pricing, and a specification sheet.

Tell us the tea, the volume, and the application — we will respond with specifications, current pricing, and sample availability.

Wholesale Inquiry → See Matcha 2026