Matcha AAAA

1. Product Characteristics

4A Grade matcha is produced in Zhejiang, a core matcha-producing region in China, using spring-harvested, shade-grown tea leaves as raw material. The powder is emerald green, rich and translucent with a distinct emerald sheen. It is extremely fine with no clumping and a smooth, silky feel. Seaweed notes blend with elegant tea aroma – pure and long-lasting with no off-notes. The taste is smooth and creamy, with a lasting sweet aftertaste and a balanced profile of astringency and freshness. The emerald green colour provides excellent visual appeal, making it suitable as a core ingredient for mid-to-premium tea brands.

2. Specifications

​​​​​​​3.Uses

4A Grade matcha is positioned for advanced ceremonial applications, with uses focused on hand-brewed matcha and premium desserts. Unlike 3A, which is suited for standardised beverage production, 4A is designed for applications where colour presentation and texture are equally important.

Hand-brewed matcha (usucha): Suitable for traditional hand-brewed matcha preparation, where the emerald green colour and smooth, creamy texture can be fully appreciated.

Matcha milk foam: Ideal for matcha milk foam toppings on lattes and specialty drinks, where the vibrant colour adds visual appeal.

Matcha puddings and desserts: Suitable for matcha puddings, matcha mille crêpes, and other desserts where colour, texture, and flavour balance are key.

4.Usage Scenarios

4A Grade matcha is suitable for commercial scenarios where visual presentation and refined texture are important.

Mid-to-premium tea brands: Suitable for hand-brewed matcha and matcha milk foam product lines, where the emerald green colour provides strong visual appeal.

High-end bakeries: Used for matcha mille crêpes, matcha puddings, and other desserts where colour and texture are key selling points.

Specialty matcha cafes: Suitable for hand-brewed matcha service and signature matcha beverages, offering a more refined experience than entry-level grades.

Premium dessert counters: Used for matcha-based desserts and plated items where the vibrant colour enhances the final presentation.

5.Material (Origin & Raw Material)

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

4A Grade matcha uses shade-grown spring tea leaves as raw material. Shade nets are used for approximately 20 days before harvesting, with a shading rate of over 98%, to promote chlorophyll and amino acid accumulation while reducing bitter components.

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, using high-temperature steam to instantly penetrate the fresh leaves, inactivating oxidative enzymes and locking in chlorophyll and aroma.

Superfine grinding: After air separation and impurity removal, the tencha is superfine-ground at low temperatures throughout the process to prevent heat from damaging colour and aroma. 4A Grade is ground to a no-clumping fineness with a smooth, silky texture. Each grade has clear standards for colour, aroma, and taste, ensuring progressive quality improvement.​​​​​​​

7. Quality Control

Raw material sourcing: Selection of shade-grown spring tea leaves; tenderness requirements increase progressively by grade.

Colour control: Emerald green, rich and translucent, meeting the 4A colour standard.

Fineness control: Extremely fine with no clumping, smooth and silky.

Aroma control: Seaweed with elegant tea aroma, pure and long-lasting with no off-notes.

Final inspection: Colour, aroma, fineness, clumping, 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.