Matcha AA

1. Product Characteristics

Grade 2A matcha powder is produced in core production regions as Zhejiang, using spring-harvested, shade-grown tea leaves as raw material. The powder has a medium green colour with a bright, full appearance, sitting between light green and deep emerald green. The powder is relatively fine with noticeably less clumping than Grade A, offering improved dispersibility. It has a fresh blended aroma of bean and seaweed notes, with more complex layers than Grade A. When brewed, the tea flavour is significantly stronger, with a hint of sweetness emerging and only slight astringency – a noticeable improvement over the entry-level grade. Grade 2A matcha is a mid-tier grade in the matcha classification system, with clear improvements in colour, aroma, and taste, offering a balanced upgrade option for those looking for better value.

Specifications

3. Uses

With balanced value for money as its core advantage, Grade 2A matcha is suited for mid-tier beverages and everyday baking, offering fuller flavour than Grade A.

Mid-tier beverage preparation: The tea flavour is moderate with a hint of sweetness, making it suitable for matcha lattes and matcha yoghurt drinks. When paired with milk and syrup, the flavour is balanced – the tea taste is neither too weak nor too strong.

Baking fillings and centres: Can be used for matcha fillings and matcha cream centres. The richer aroma profile compared to Grade A provides more flavour depth, suitable for matcha mille crêpes, matcha choux pastry, and similar products.

Ice cream base: The bright colour and stronger tea flavour make Grade 2A matcha suitable as an ingredient for matcha ice cream. The slight astringency does not affect the smooth texture after freezing.

4. Usage Scenarios

Grade 2A matcha is suitable for various scenarios where a certain level of quality is required while cost control is also a consideration.

Mid-tier tea shops: Used for matcha lattes, matcha yoghurt drinks, matcha frappes, and other products. The tea flavour is moderate, with bright colour and stable flavour – suitable for mid-priced tea brands.

Bakery shops: Used for fillings and centres in matcha mille crêpes, matcha choux pastry, matcha cream cakes, and other products. The richer aroma profile compared to Grade A provides more flavour depth.

Home baking and daily drinking: The moderate price makes Grade 2A matcha suitable for everyday use by matcha enthusiasts, for home baking and homemade matcha lattes.

5. Material (Origin & Raw Material)

Produced in core matcha-producing regions as Zhejiang. Zhejiang is home to the main drafters of China's national matcha standard, with a well-established matcha industry chain.

Grade 2A matcha uses shade-grown tea leaves as raw material. Shade nets are used before harvesting. Spring-harvested tea leaves are selected and processed through steam sterilization to lock in colour and aroma. Grade 2A matcha uses more tender raw materials than Grade A, with brighter colour and more complex aroma.

6. Production Process

Tencha processing: The fresh leaves undergo steam sterilization, cooling and spreading, roasting and drying, and stem and vein removal. Steam sterilization is a critical step, instantly inactivating oxidative enzymes to lock in chlorophyll and aroma.

Superfine grinding: After air separation and impurity removal, the tencha is superfine-ground at low temperatures to prevent heat from damaging colour and aroma. Grade 2A matcha has a finer texture than Grade A with less clumping.

7. Quality Control

Raw material sourcing: Selection of shade-grown tea leaves; old and yellow leaves removed.

Colour control: Medium green colour, bright and full.

Fineness control: Powder is fine and uniform.

Final inspection: Colour, aroma, fineness, impurities, and other indicators checked.

8. Packaging & Shipping

Packaging: Standard export packaging uses food-grade composite bags or cartons with food-grade moisture-proof liners to ensure protection against moisture, light, and oxidation during transit. Custom packaging is available upon request, including small household packs (e.g., 30g/tin, 50g/bag), retail packs, industrial bulk packaging, and premium gift boxes.

Shipping: Sea freight, air freight, and rail transport are all available, with delivery to major domestic ports and overseas destinations. Shipments are made directly from the place of origin, with full traceability throughout the logistics chain to ensure safe and on-time delivery. Matcha requires protection from moisture, light, and high temperatures – light-proof and moisture-proof packaging is recommended for transport.

9. Delivery & Samples

Sample Service: Free samples (approximately 50–100g) are available and can be sent to your designated address. You are welcome to conduct your own inspections before placing an order. Samples are randomly selected from actual stock to ensure they match the batch shipment.

Lead Time: Orders are normally dispatched within 5–7 working days after confirmation. Large orders can be scheduled by negotiation. LCL consolidation is supported to accommodate mixed orders and flexible purchasing needs.

MOQ: Flexible order quantities – both small trial orders and bulk custom orders are welcome, negotiable based on actual requirements.

10. After-Sales Service

End-to-end follow-up: A dedicated representative will track your order from placement to delivery, providing real-time updates on shipping status.

Quality guarantee: If any quality issues are confirmed upon verification (such as abnormal colour, inconsistent aroma, or non-compliant fineness), returns or replacements will be negotiated.

Quick response: Responses to any feedback or issues are provided within 24 hours.

Long-term partnership: Stable quality and sufficient supply throughout the year, with consistent availability in both peak and off-peak seasons.

11. Certifications & Compliance

Qualified for export commodity inspection, with full support for customs declaration and clearance

Products sourced from core matcha-producing regions as Zhejiang, with raw materials traceable to specific plantations

Certificates of Origin, quality inspection reports, health certificates, and other documents available upon request

12.Exhibitions

13. FAQ

Q1: What is the difference between matcha and regular green tea powder?

A: Matcha and green tea powder are fundamentally different. Matcha is made from shade-grown tea leaves that are steam-sterilised, dried into tencha, and then ground into a fine powder. It has a vibrant green colour, a distinctive seaweed aroma, and a fresh, mellow taste without bitterness. Regular green tea powder is made by directly grinding ordinary pan-fired or roasted green tea into powder – it tends to be more yellow in colour, with a flat aroma and noticeable bitterness. Matcha is a specific category of green tea powder – not all green tea powders can be called matcha.

Q2: Where does the "seaweed aroma" of matcha come from?

A: The seaweed aroma is a characteristic feature of matcha, derived from shade cultivation. Shade nets are used to cover the tea plants for 15–20 days before harvesting, with a shading rate of over 98%, promoting the accumulation of amino acids (especially L-theanine) while reducing polyphenols and bitter components. The steam sterilization process further locks in chlorophyll and aromatic compounds, ultimately creating the vibrant green colour and seaweed aroma unique to matcha.

Q3: What is the minimum order quantity?

A: Flexible order quantities are supported – specifics can be negotiated.

Q4: Do you offer custom packaging and OEM services?

A: Yes. Packaging specifications, brand labels, and other customisations are available – feel free to discuss your requirements.

Q5: What is the shelf life of matcha?

A: 12–24 months. Matcha must be stored in a cool, dry, light-protected place. Once opened, it is recommended to keep it sealed and refrigerated.

Q6: Can I get a sample?

A: Yes, samples are provided free of charge – you only need to cover the shipping cost.

Q7: How should matcha be properly prepared?

A: It is recommended to use hot water at approximately 70–80°C, with a ratio of 1.5–2g of matcha powder to 60–80ml of water. Whisk vigorously in an "M" shape using a bamboo whisk until a fine, dense foam forms on the surface, then drink directly. For matcha lattes, first mix the matcha powder with a small amount of hot water, then pour in milk heated to 60–70°C.