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  • Baking Grade Matcha Powder bulk green tea ingredient for bakery and beverage applications

    Baking Grade Matcha Powder for Bakery & Food Applications

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    Baking Grade Matcha Powder for Bakery & Food Applications

    Baking Grade Matcha Powder High Value for Bakery

    Baking Grade Matcha Powder is a cost-effective, flavor-forward matcha specifically developed for bakery, snack, and beverage applications. It is produced from a carefully blended selection of traditional Chinese tea cultivars, including Jiukeng, Small-leaf Fuding, and Chunbo Green, chosen for their strong tea character, baking stability, and layered flavor performance.

    The tea leaves are sourced from a core mountainous cultivation zone at elevations of 500–800 meters, where a vertical climate with day–night temperature differences exceeding 10°C naturally extends the tea plant growth cycle. This environment promotes the accumulation of amino acids, tea polyphenols, and chlorophyll, forming a solid nutritional and sensory foundation for baking-grade matcha.

    Through shaded cultivation, non-rolling processing, steam fixation, and low-temperature ultra-fine grinding, this matcha delivers a vivid green appearance, pronounced tea aroma, and a rich, well-balanced flavor that remains stable under high-temperature baking conditions. With excellent cost performance and broad formulation compatibility, it is an ideal choice for manufacturers producing matcha-flavored baked goods, snacks, cocoa products, and compound beverages. OEM specifications and customized formulations are available upon request.

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    • Second Grade Matcha Powder bulk green tea ingredient for beverages and food manufacturing

      Second Grade Matcha Powder for Beverages & Food Processing

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      Second Grade Matcha Powder for Beverages & Food Processing

      Second Grade Matcha Powder for Beverages & Food Processing

      Second Grade Matcha Powder is a cost-effective, application-oriented matcha designed for large-scale use in beverages, bakery products, cocoa-based foods, and health-oriented formulations. It is produced from tea leaves grown in high-altitude mountainous regions at 500–800 meters, where a pronounced day–night temperature difference exceeding 10°C slows plant growth and promotes the accumulation of amino acids and tea polyphenols.

      The tea variety originates from Jinhua, Zhejiang Province, a well-established tea-producing area in China. With an amino acid content of approximately 0.5%, this grade delivers a balanced flavor profile featuring fresh green notes, a clear shaded aroma, subtle seaweed undertones, and a smooth taste with low astringency.

      The tea leaves are cultivated under shaded conditions and processed using non-rolling techniques, steam fixation, and low-temperature ultra-fine grinding to achieve a particle size of 800 mesh or finer. The result is a uniform green powder with good suspension, stable color performance, and excellent compatibility across various food and beverage systems.

      This Second Grade Matcha is an ideal choice for manufacturers seeking stable quality, wide application adaptability, and competitive pricing, with OEM customization available for specifications, particle size, and packaging.

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