Questions related to exporting of Matcha and ryokucha
Do you do direct business with or send your products directly to overseas business enterprises?
We focus our business on the manufacturing of matcha, so we do not do direct business with or send our products directly to overseas business enterprises. We will introduce our trading partner companies instead.
Do your products comply with the residual agricultural chemical standard of the importing country?
The residual agricultural chemical standards vary in each country. Our products that are sold in japan comply with the Japanese standard, but may not necessarily comply with those of the exporting country.
Questions related to Matcha products
Are we allowed to label “Matcha from Yamamasa-Koyamaen” on our products?
Each case will be handled separately depending on the grade and the final product of matcha. Please consult with us.
Do you use any artificial colorings in any of your Matcha?
All of our matcha is free from artificial colorings and additives.
Do you have any organic Matcha?
No, we do not sell any organic matcha.
Questions related to handling of Matcha
How should Matcha be stored?
If you intend to store it for a long time, we recommend keeping it sealed without opening in a refrigerator or freezer. Lower temperatures lead to better quality preservation.
Questions related to Matcha processing
Is there a way to prevent color fading of products?
Since the raw leaves used for our matcha are 100% naturally derived, fading cannot be prevented. We suggest sealed preservation in a dark and cool place, or purchasing higher quality products with a better color.
There are lumps in the Matcha. What should I do?
Because matcha is a collection of extremely fine particles, it tends to form lumps due to the pressure of its own weight or static electricity even in a short period of time. Sifting the matcha with a sieve or strainer before use will help prevent lumps. The lumps themselves do not impact on the quality or affect its hygiene in any way.
Does usage of Matcha in bread and cake baking affect the rising?
Matcha does sometimes affect the rising of cakes or bread when it absorbs the moisture of the confectionary ingredients or cause a reaction with them. Consider the right amount to use and take appropriate steps to make your bread and cakes rise properly.
Will Matcha degrade with heat while cooking and baking?
Matcha tends to degrade in its flavor and color when heated.
Questions about the product itself
Where are they produced?
Our raw leaves for ryokucha are all grown in Japan.
Questions about our business
Can you provide us Matcha samples and quotes?
We provide samples and quotes through our trading partners.
Questions related to price
Is higher priced Matcha better in taste?
Higher priced matcha has enhanced quality with a smooth, mellow taste free of bitterness, along with rich flavors (sweetness) and a better aftertaste. These are the reasons why higher priced products with enhanced quality are better in their overall taste.
Questions related to hygienic quality and safety
There are lumps in the Matcha. Will this change its quality?
Lumps are formed when extremely fine particles stick together. Sifting with a strainer will help reduce their occurrence. They do not impact on the quality of the product or affect its hygiene.
Does Matcha contain additives?
Matcha produced by us is absolutely free from any additives.
