Import Japanese Matcha & Tea | Wholesale Sourcing & Export

Overview

Single-origin Japanese tea.

We source ceremonial and culinary matcha and leaf teas by grade and harvest, with origin documentation and retail- or foodservice-ready packaging.

Sub-categories

Single-origin Japanese tea, by grade, harvest, and origin.

Ceremonial Matcha

Stone-milled, shade-grown tencha of the highest grade — vivid green, smooth, and umami-rich, made for whisking in the traditional way.

Best for: tea ceremony, premium cafés

Culinary Matcha

Robust, vibrant grades built to hold their color and flavor in lattes, baking, and ice cream — value and consistency at foodservice scale.

Best for: lattes, baking, foodservice

Sencha

Steamed green tea — Japan's everyday classic — fresh, grassy, and bright, sourced by harvest and region for a clean, dependable cup.

Harvest: first-flush (ichibancha) available

Gyokuro

Shaded for weeks before harvest for a deep, savory umami and low astringency — the connoisseur's green tea, prized and limited.

Best for: specialty tea retail, gifting

Hojicha

Roasted green tea, warm and toasty with naturally low caffeine — comforting, food-friendly, and increasingly popular abroad.

Best for: evening service, caffeine-sensitive

Genmaicha & Blends

Toasted-rice genmaicha and seasonal blends offer nutty, approachable flavor — an easy entry point for new tea drinkers.

Best for: retail blends, casual dining

Tea photography via Wikimedia Commons — Tea field © Σ64 (CC BY 3.0); Ceremonial matcha © Kaminix (CC BY 3.0); Culinary matcha © Evanhoever (CC BY-SA 4.0); Sencha (PD); Gyokuro © Washing Machine (CC0); Hojicha © Francois Mathieu (CC BY-SA 4.0); Genmaicha © Selena N. B. H. (CC BY 2.0).

What we source

Representative tea lines.

Representative categories include ceremonial and culinary matcha, sencha and gyokuro, and hojicha and genmaicha — with grade and origin documentation.

Why source tea from Japan

What makes these worth sourcing from Japan.

Uji & single-origin terroir

Historic growing regions like Uji and Yame define grade and flavor.

Shaded cultivation

Weeks of shading before harvest build matcha's umami and color.

Stone-milled freshness

Slow granite milling and cold storage protect aroma and vibrancy.

Japan cuisine × BloomSource

The way of tea

Tea in Japan is more than a drink — it is chanoyu, a centuries-old discipline of hospitality, presence, and care. In the hills of Uji, where the practice was refined, growers still shade their fields by hand and mill matcha on granite stones turning slow enough to keep the leaf from scorching. Every grade, from ceremonial to culinary, carries that intention.

BloomSource sources tea the way it deserves to be handled — by grade, harvest, and origin, with documentation and freshness preserved from field to foodservice. We help cafés, retailers, and distributors build tea programs that taste of the place they came from.

Sourcing & handling

How we source and prepare for export.

Grading & provenance
Verified grading, origin certificates, and producer traceability.
Cold-chain logistics
Temperature-controlled handling from source to destination port.
Certification & compliance
HACCP-aligned handling with health and phytosanitary documentation.
Export labeling
Ingredient, allergen, and destination-market label preparation.
Packaging formats
Retail, foodservice, and bulk export packaging.
MOQ & lead times
Flexible minimums and planned lead times for repeat orders.

FAQ

Importing matcha & Japanese tea from Japan.

What is the difference between ceremonial and culinary matcha?

Ceremonial matcha is made from the youngest leaves, stone-ground to a fine, vibrant powder for drinking straight. Culinary matcha is a robust grade for lattes, baking, and food manufacturing. We supply both by grade and origin such as Uji and Nishio.

Can you supply matcha in bulk for manufacturing?

Yes. We source culinary and ingredient-grade matcha in bulk formats for beverage, bakery, and confectionery producers, with consistent color and flavor specifications.

Which tea types beyond matcha can you export?

Sencha, gyokuro, hojicha, genmaicha, and kabusecha, sourced by grade, harvest, and region, in loose-leaf and packaged formats.

How is tea packaged and protected for export?

Tea is packed to protect against light, moisture, and oxygen, with nitrogen-flush or foil options for longer shelf life, and labeled for your destination market.

Do you provide food-safety and origin documentation?

Yes. We prepare food-safety, residue, and origin documentation to support import clearance and buyer requirements.

Tea & Matcha