Wholesale & Cafés
Wholesale · HoReCa · Private label
Japan-sourced matcha for cafés, bakeries and beverage brands — shade-grown in Uji, milled for performance, and tested twice: once in Japan, once in India. From a single kilogram to over a hundred, with guidance on the right grade for your menu.
Every partner below started with one conversation and a sample tin.
The matcha behind these menus
How we work
1 kg – 100+ kgOrder sizes, from first trial to full programme.
7–10 working daysLead time from confirmed order to your door.
Tested twiceAnalysed in Japan, re-tested in India by NABL-accredited labs.
Training & techniqueBarista training and matcha technique for your team.
Menu creationSignature recipes and menu development, tuned to your brand.
Events & promotionsPop-ups, raves and matcha omakase to pull a crowd.
The right grade for your menu
| Your menu | Our recommendation | Why |
|---|---|---|
| Daily lattes & hot bar | Nami · Tsubasa | Layered umami that holds through milk; Tsubasa stays bright above 80°C and cuts through oat milk cleanly. |
| Cold brews & frappes | Sakura | An all-rounder with robust structure, nutty depth, pronounced character, offering a contrasting aftertaste that feels clean, mild, and refreshing. |
| Iced, shaken & sparkling | Atsumi | Autumn-harvested for intensity and colour stability, built for volume, dilution and carbonation. |
| Desserts & bakery | Atsumi · Tsubasa | Flavour and colour that survive ovens, chocolate and confectionery work. |
| Signature & premium menus | Daichi | Single-cultivar Okumidori, stone-milled in Uji, a headline pour for tasting menus and slow bars. |
| Low-caffeine & evening menus | Hojicha | Slow-roasted Uji tencha, warm caramel and nut, naturally gentle on caffeine. |
Our Barista Guide ships with every HoReCa order, and we provide on-site training for larger accounts. Certificates of Analysis are available on request.
Start the conversation
Prefer email? Write to hello@yuzen.in — we reply within one working day.
