Sanrokuen English Website

Sanrokuen English Site Map: Japanese Matcha, Tea & Wholesale

Explore Sanrokuen’s English content by purpose. Start with Japanese matcha, compare Kumamoto origin stories and products, review tea analysis and manufacturing data, or go directly to wholesale and contact information.

Start Here

Choose a path based on what you are looking for.

These four starting points cover most visitor needs without requiring you to understand the full site structure first.

1

Japanese Matcha

Start here for matcha origins, harvest differences, quality analysis, cultivars, milling and recommended uses.

Open Matcha Guide › 2

Powder for Lattes & Food

Compare tencha-based matcha with Japanese green tea powder for lattes, soft serve, desserts and manufacturing.

Open Powder Guide › 3

Japanese Green Tea

Learn about regional green teas, tea types and how water temperature changes sweetness, umami and astringency.

Open Green Tea Guide › 4

Wholesale & Samples

Review matcha and hojicha grades, current availability, reference prices, MOQ, business samples, export notes and quotation requirements.

Open Wholesale Page ›

Complete Directory

All English pages, organized by topic.

The site is grouped below into main guides, product applications, matcha quality, cultivar guides, green tea education, market information and business support.

Main guides

Broad pages that introduce each major area of the English website.

HomeEnglish Home ›Overview of Sanrokuen, its products and business-use services. CompanyAbout SANROKUEN ›Company profile, history, manufacturing capabilities, quality approach and business information. Recommended startJapanese Matcha Guide ›Main hub for matcha, quality, applications, analysis and related guides. Nutrition guideMatcha Nutrition ›L-theanine, catechins including EGCG, caffeine, fiber, vitamins and minerals explained with Japanese food composition data and research. Brand pageKumamoto Denshou Matcha ›Official brand page for Sanrokuen’s four Kumamoto heritage matcha products, their story, positioning and quality approach. Recommended startJapanese Green Tea Powder ›Powdered leaf tea for lattes, soft serve, desserts and food applications. Recommended startJapanese Green Tea ›Regional green teas from Kumamoto, Chiran, Yame, Ureshino and other areas. 28 Types of Japanese Tea ›Guide to matcha, sencha, gyokuro, tamaryokucha, hojicha and other tea types. Cultivation guideMatcha vs Green Tea ›How sunlight, shading, aroma and processing separate sencha, kabusecha, gyokuro, tencha and matcha. Japanese Herbal Tea ›Black soybean, adzuki bean, mulberry leaf, moringa and other herbal teas.

Powdered tea & applications

Wholesale matcha, hojicha powder and supporting green tea powders for cafés, lattes, desserts and food manufacturing.

Application guideGreen Tea Powder for Lattes & Food ›Why powdered leaf tea can perform better than matcha in some final products. Retail product setKumamoto Certified 5-Star & 3-Star Tea Powder Set ›A three-piece tasting set with 5-Star and 3-Star certified Kumamoto green tea powders plus first-harvest Kumamoto hojicha powder. New guideJapanese Hojicha Powder ›First-harvest hojicha powder made in-house from Organic JAS-certified tencha raw material, with roasting, milling and wholesale information. Hojicha guideWhat Is Hojicha? ›A Japanese tea maker explains roasted green tea, roasting aroma, common raw materials, Kaga bocha and first-harvest hojicha. Hojicha guideWhat Is Hojicha Powder? ›How roasted Japanese tea is finely milled for lattes, baking and desserts, with differences from leaf hojicha and matcha.Hojicha guideHow to Choose Good Hojicha ›What makes hojicha taste better? Compare first-harvest tea, bancha, stems, roasting, body and the best choices for drinking, lattes and desserts. Tencha, Simplified Tencha & Green Tea Powder ›Honest explanation of raw materials, processing categories and correct product naming. Particle Size: Cyclone Mill vs Ball Mill ›Measured D50 and D90 data, mouthfeel, dispersion, foam and milling applications. First-Harvest vs Second-Harvest Matcha ›Original analysis comparing amino acids, theanine, tannin and intended uses. Wholesale productBusiness Grade A Matcha ›Kumamoto business-use matcha blending second-harvest Saeakari with first-harvest Yabukita for restrained bitterness, strong green color and clear matcha flavor.Wholesale productBusiness Grade B Matcha ›Kumamoto matcha based mainly on second-harvest Saemidori shaded for about two weeks, combining moderate bitterness with useful umami for lattes, baking and cooking.New wholesale productBusiness Grade C Matcha ›Farmer-developed Kumamoto autumn matcha shaded for 7 days before harvest to improve color and umami. Planned at JPY 6,000/kg with release around November 2026.Organic wholesaleOrganic Matcha Y ›Business-use Kumamoto organic matcha using autumn tea shaded for about 7 days to improve green color and umami. Planned at JPY 7,500/kg around November 2026.Hojicha wholesaleKagoshima First-Harvest Hojicha Powder ›Hojicha powder made from organically grown first-harvest tencha raw material, with elegant roasted aroma, sweetness and a stronger umami foundation than ordinary bancha-based hojicha.Hojicha wholesaleKumamoto Hojicha Powder ›Kumamoto first-harvest tea and matcha raw material roasted and powdered in-house by Sanrokuen. Aromatic, umami-rich and slightly more powerful in taste than the Kagoshima version.Business powderGreen Tea Powder S ›Selected Kumamoto third-harvest tamaryokucha using Yabukita, Saemidori and Sayamakaori, strong-roasted and analyzed at 4.1% total nitrogen.Business powderGreen Tea Powder E ›Cost-focused Kumamoto third-harvest Saemidori powder with strong roasting for lattes, bakery, cooking and high-volume food manufacturing.Hojicha guideHojicha vs Black Tea ›Why two teas from the same tea plant become completely different through roasting and oxidation.Hojicha guideHojicha vs Bancha ›Bancha can become hojicha, but not all hojicha is bancha. Compare raw material, roasting, flavor, color, caffeine and regional naming.

Matcha origin, quality & production

How Sanrokuen evaluates origin, farmers, components, harvest and production choices.

Origin storyKumamoto Matcha ›Why Kumamoto can become an alternative Japanese matcha origin. Product pageHatsugami no Shiro — Japanese First-Harvest Matcha from Kumamoto ›2026 first-harvest matcha from Sagara Village, blending Tsuyuhikari and Seimei, with 18–20 days of shading, historical background and selected component indicators. Product pageKikuchi Enju — Japanese Matcha for Latte & Drinking from Kumamoto ›Kikuchi matcha blending Sayamakaori, Tsuyuhikari and Saemidori, inspired by the Enju swordsmith tradition and designed for both direct drinking and premium lattes. Premium productKikuchi Enju Premium — Premium Japanese Matcha from Kumamoto ›Single-cultivar Tsuyuhikari selected from a high-performing 2026 first-harvest lot for rich umami, aroma, refined drinking quality and AF score 104 on raw aracha. Product pageHirakawa no Mukashi — Organic Japanese Matcha from Kumamoto ›Organic Seimei tencha from Kumamoto, with producer background, product profile and wholesale inquiry information. Organic JAS guideOrganic Matcha Farming — Pesticides, Fertilizers & Real Farm Records ›Masked Organic JAS documents and a real 2025 Kumamoto tea production record explaining pesticide entries, fertilizer use, weed control and traceability. Our processHow Sanrokuen Develops Matcha ›Farmer selection, cultivar planning, full-volume purchase, grading and feedback. Original dataKumamoto Matcha Component Analysis ›Theanine, amino acids, tannin, fiber, AF scores and practical interpretation.Research & Sanrokuen dataWhat Really Determines Matcha Quality? ›Fresh-leaf quality, shading methods and traditional vs simplified tencha processing—using public research and Sanrokuen analytical data. Original dataHarvest Comparison Analysis ›Why different harvest seasons can suit drinking, lattes or desserts differently. 2026 original dataFirst Harvest vs Third Harvest Green Tea ›Sanrokuen's measured comparison of L-theanine, free amino acids, tannins, fiber and other components. ManufacturingMatcha Particle Size & Milling ›Direct comparison of cyclone and ball milling using the same source material. DefinitionsTencha & Powdered Tea Guide ›Processing differences between matcha and other Japanese green tea powders.

Matcha cultivar guides

Compare cultivar tendencies, strengths, limitations and practical buyer checks.

Okumidori Sencha & Matcha ›Explore color, flavor and harvest timing through a Kumamoto tea merchant’s experience. Comparison hubJapanese Matcha Cultivars ›Compare color, aroma, umami, astringency and best uses across cultivars. Yabukita Matcha ›Traditional Japanese tea character, versatility and strong lot dependence. Saemidori Matcha ›Vivid color, elegant umami, premium quality and application limitations. Seimei Matcha ›A modern shaded-tea cultivar with strong potential and open questions. Kirari 31 ›Saemidori-lineage cultivar with clear umami, dark green leaf color and promising potential for shaded tea and matcha. Tsuyuhikari Matcha ›Fresh aroma, color, umami and potential for premium shaded tea. Sayamakaori Matcha ›Powerful flavor, useful astringency and strong performance in milk. Saeakari Matcha ›Bright appearance, umami, yield and organic-production potential. Yutakamidori ›Kagoshima’s signature fukamushi cultivar, with strong body, value pricing and practical potential for everyday matcha and lattes.Asanoka Matcha ›Kagoshima-bred cultivar with a floral aroma, refined umami and an important shading trade-off for matcha development.Cultivar guideAsatsuyu Green Tea ›Historic cultivar known as “Natural Gyokuro,” with rich sweetness, low astringency, deep green liquor and important links to Saemidori and Tsuyuhikari.

Green tea & brewing

Pages for readers learning about Japanese leaf tea, tea types and preparation.

Main guideJapanese Green Tea ›Tea regions, selection principles and common uses for Japanese green tea. 28 Types of Japanese Tea ›A broad guide to tea production methods and finished tea categories. Brewing guideHow to Brew Japanese Green Tea ›Practical brewing methods for sencha, fukamushi sencha, gyokuro and hojicha. Gyokuro guideWhat Is Gyokuro? ›A detailed guide to shade-grown gyokuro, Yame gyokuro, Traditional Authentic Yame Gyokuro, flavor and brewing. Brewing scienceGreen Tea Brewing Temperature ›How temperature changes umami, sweetness, bitterness and aroma. Japanese Green Tea Powder ›How selected leaf tea becomes a whole-leaf ingredient for food and beverages. Premium tasting set5-Star & 3-Star Kumamoto Tea Powder Set ›Compare premium graded Kumamoto green tea powders with aromatic first-harvest hojicha powder. Taste scienceWhy Is Green Tea Astringent? ›Catechins, cultivar, harvest, shading, steaming and brewing temperature explained by a Japanese tea maker.

Reviews, daily use & market updates

Customer-review analysis and current information relevant to matcha buyers.

679 reviewsChiran Matcha Review Analysis ›Taste, aroma, color, value, latte and dessert use based on Japanese reviews. Reviews + researchMatcha as a Daily Health Tea ›How customers use Chiran matcha as part of a daily wellness routine. Market updateYamamasa Koyamaen Price Revision 2026 ›Before-and-after prices and context for the changing Japanese matcha market.

Business, wholesale & contact

Wholesale matcha, hojicha powder, current pricing, MOQ, business samples, export support and contact.

Current availabilityMatcha Wholesale Japan & Hojicha Powder ›Current matcha and hojicha grades, reference pricing, MOQ, business samples, lead times, export documents and inquiry requirements. Hojicha wholesaleKumamoto Hojicha Powder Wholesale ›JPY 4,750/kg, MOQ 7 kg. In-house roasted and powdered Kumamoto hojicha with a slightly stronger taste profile.Hojicha wholesaleKagoshima Hojicha Powder Wholesale ›First-harvest tencha-based hojicha powder with an elegant roasted aroma, natural sweetness and strong umami foundation.Organic wholesaleOrganic Matcha Y ›Planned JPY 7,500/kg. Business-use Kumamoto organic matcha with approximately 7 days of shading; planned release around November 2026.Matcha wholesaleBusiness Grade C Matcha ›Planned JPY 6,000/kg. Seven-day-shaded Kumamoto autumn matcha developed with farmers; planned release around November 2026.Matcha wholesaleBusiness Grade B Matcha ›From JPY 7,000/kg. Saemidori-based Kumamoto matcha for lattes, baking, cooking and food processing.Matcha wholesaleBusiness Grade A Matcha ›From JPY 8,000/kg. Kumamoto matcha for premium lattes, cafés, desserts and food service.Inquiry formContact Sanrokuen ›Contact us in English for products, samples, wholesale, overseas sales and food service. Japanese Online Store ›Japanese-language domestic store and current retail product listings. Japanese Website ›Main Japanese website for Sanrokuen products, company information and content.

Business Customers

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