For drinking
Matcha for thin tea or daily matcha should be smooth, balanced, and pleasant to drink. Umami and bitterness should feel clean rather than harsh.
Japanese Matcha Powder from Kumamoto
Matcha with origin, analysis, and real tea-making experience.
Sanrokuen offers Japanese matcha powder designed for tea, matcha latte, desserts, cafés, restaurants, food service, and wholesale customers.
- KumamotoOne of Japan's lesser-known historic tea origins
- AnalysisComponent testing for first-flush lots and selected second-flush lots
- DesignMatcha planned with farmers through variety and cultivation choices
- UseFor lattes, desserts, cafés, restaurants, and daily tea
Why Sanrokuen Matcha?
Not just “green powder.” Matcha should have a story and a reason.
Matcha is loved worldwide, but not all matcha is made for the same purpose. A matcha for thin tea, a matcha latte, a dessert, or a café menu needs different balance in color, aroma, umami, bitterness, powder texture, and cost performance.
Sanrokuen is based in Kumamoto, Kyushu. We focus on practical Japanese matcha: matcha that is easy to use, stable enough for business, and supported by both local tea-making knowledge and component analysis.
Matcha latteDesserts & bakingFood serviceWholesale inquiryKumamoto originComponent analysis
A lesser-known old tea origin in Japan
Kumamoto tea has a deeper history than many people imagine.
The well-known story of Japanese tea often begins with Eisai, the founder of the Rinzai school of Zen Buddhism, who is said to have brought tea seeds back from Song China and planted them in the Seburi mountain area in 1191.
Yet Kumamoto also has an important early record. The Hirakawa family documents, a designated cultural property in Kumamoto, include the “Yoshimine Morotaka Shoryo Yuzurijo-an,” which is regarded as valuable evidence that tea was already being produced in a regional area at the end of the 12th century. Local tradition also refers to a record of 50 kin of tea being presented as tribute. This makes Kumamoto one of Japan’s lesser-known old tea-producing areas.
This page presents Kumamoto not simply as a “new matcha area,” but as a region where old tea culture, local farming, and modern quality analysis can meet.
Quality by component analysis
We check what cannot be seen by color alone.
Sanrokuen conducts component testing on all first-flush matcha lots and selected second-flush lots. Color and aroma matter, but we also want objective data that helps us understand the tea’s quality, suitability, and consistency.
MoistureImportant for stability, storage, and freshness.
Total nitrogenA key indicator related to tea quality and richness.
Free amino acidsHelps evaluate umami and sweetness.
TheanineA major amino acid associated with matcha’s smooth umami.
FiberRelated to leaf maturity and texture.
TanninHelps understand astringency and bitterness.
CaffeineImportant for product information and balance.
Vitamin COne of the natural components in green tea.
AF ScoreA practical index for overall component evaluation.
Designed with Kumamoto farmers
From “good tea leaves” to planned matcha quality.
Kumamoto has a tea grading culture that includes certified teas such as five-star and three-star Kumamoto teas. Because component analysis is familiar to many local tea producers, it creates a practical foundation for designing better tea together.
1
Choose suitable varieties
We consider color, umami, aroma, and suitability for matcha, latte, and desserts.
2
Plan cultivation and harvest
Covering, harvest timing, and leaf condition are discussed with farmers to aim for higher-quality matcha.
3
Analyze and improve
Measured components help us compare lots, improve future production, and select the right use for each matcha.
Choose matcha by use
For matcha latte
Latte matcha needs clear color, body, and enough flavor to remain present when mixed with milk or plant-based milk.
For desserts & baking
For cakes, chocolate, ice cream, and bakery products, color, aroma, powder texture, and cost performance are especially important.
For business customers
Looking for Japanese matcha for cafés, restaurants, desserts, or overseas sales?
Please tell us your destination country, intended use, quantity, preferred taste, color requirement, and budget range. We can suggest suitable matcha options and discuss retail or wholesale possibilities.
FAQ
Common questions about Sanrokuen matcha
Matcha selection depends on the actual use. Please contact us if you need help choosing a grade or a business-use product.
Is Kumamoto matcha well known overseas?
Not yet. That is exactly why we believe it has potential. Kumamoto has a long tea history and strong local tea production, but its matcha story is still less known than Kyoto or Uji. This gives business customers a more distinctive origin story.
Do you offer matcha for lattes and desserts?
Yes. Sanrokuen handles matcha for drinking, matcha latte, sweets, baking, food service, and business use. The best option depends on color, flavor strength, bitterness, powder texture, and price range.
Can overseas customers buy Sanrokuen matcha?
Overseas availability depends on destination, quantity, shipping method, and food import regulations. Please contact us in English with your country, desired product, quantity, and intended use.
Why do component tests matter?
Component analysis helps evaluate quality beyond appearance. Total nitrogen, free amino acids, theanine, fiber, tannin, caffeine, vitamin C, moisture, and AF score help us understand taste, suitability, and lot consistency.
Sources & notes
Historical and regional background references: Kumamoto Cha Navi, Fukuoka City tea history page, JA Kumamoto Keizairen Tea Center, and tea component quality references such as tea component and quality materials.