Wholesale matcha and hojicha for foodservice.
See how sampling worksMenu uses
Tell us how your team plans to use the tea. Then evaluate Matcha Powder or Hojicha Powder in that real menu build before planning a wholesale order.
Choose the menu job
Use your real milk, base, sweetness, equipment, and service flow. The sample should answer the question your team actually has.
Serving concept
Compare hot and iced builds with the milk, sweetness, equipment, and service sequence your team uses.
Menu inspiration
Test the actual base, mixing order, batch size, and finishing method before planning repeat production.
Menu inspiration
Review the result in the actual mix and machine workflow, then record the usage needed for one repeatable batch.
1 kg bag · serving concept
Test the complete drink with its dilution, sweetness, citrus, dairy, or non-dairy components.
Serving concept
Define the guest format, prep sequence, equipment, staff handoff, and documentation your service team needs.
From idea to sample plan
Name the drink, dessert, or service your team plans to run.
Use the actual ingredients, equipment, batch size, and service sequence.
Record expected usage, storage needs, timing, and the next buying decision.
Sample review
Share the menu use, product interest, expected volume, location, and target timing.
