Sunecoo Matcha supplies ceremonial-style, green and OEM matcha powder for wholesale, foodservice and private label programs.
Our team helps buyers define the intended use, target grade, packaging format, net weight, quantity, documentation and delivery destination before confirming a specification and quotation.
Product availability and final requirements are reviewed for each order.
Learn how to evaluate matcha powder grades for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Learn how to evaluate OEM matcha powder for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Learn how to evaluate China origin matcha powder for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Learn how to evaluate matcha powder storage for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Learn how to evaluate matcha tin packaging for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Learn how to evaluate matcha powder for baking for wholesale buying, including samples, specifications, packaging, documentation and ordering checks.
Tea plants are shaded before harvest to increase chlorophyll, support a vivid green color and develop the smooth umami character expected in quality matcha.
Young, tender tea leaves are carefully harvested at the selected growth stage to provide a clean foundation for consistent matcha color, aroma and flavor.
Fresh leaves are steamed soon after harvesting to stop oxidation, preserve their green color and protect the fresh vegetal character of the tea.
Steamed tea leaves are cooled and dried under controlled conditions to reduce moisture while maintaining color, aroma and processing stability.
Dried leaves are separated from stems and veins so the remaining leaf material can produce a smoother texture and more refined matcha profile.
Prepared tencha leaves are sorted and graded for color, aroma, leaf quality and intended use before the approved lots move to milling.
Selected tencha is slowly ground with granite stone mills to create a fine matcha powder while limiting excess heat during processing.
Freshly milled matcha is sifted to remove clumps and may be blended by approved lot to achieve the required color, flavor and consistency.
Each matcha lot is reviewed against the agreed specification, including sensory quality and available physical, microbiological or contaminant checks.
Finished matcha is filled into approved food-safe bags, pouches or tins and sealed to protect it from oxygen, moisture, heat and light.
