Product Catalog

Terra Matcha Product Catalog (Detailed)

The full B2B catalog of Terra Matcha Qingdao Supply Chain Co., Ltd. — all 13 grades (Matcha A-Series 1A–7A, Uji Series Uji1–Uji4, Hojicha Series Hojicha3–3), with detailed specifications, decision tables, packaging options, and storage notes.

📅 September 19, 2026 ⏱️ ~18 min read 🏷️ Product Catalog 🏢 Terra Matcha Qingdao Supply Chain Co., Ltd.

This catalog covers all 13 product grades Terra Matcha currently supplies: Matcha A-Series (1A–7A), Uji premium matcha (Uji1–Uji4), and Hojicha roasted green tea (Hojicha3–3). The content is ready for product pages, brochures, and purchasing documents.

1. Company & Supply Chain

Terra Matcha (Qingdao) Supply Chain Co., Ltd. is located in the Qingdao Free Trade Zone with a partner mill running to roughly 5,000 metric tons a year. We specialize in premium matcha and hojicha (roasted green tea) powder for B2B export, serving four major regional markets: North America, Europe, Southeast Asia / Middle East, and Australia / New Zealand.

Cultivars: Yabukita, Samidori, Longjing #43, Maojian (and others), all sourced from Japan
Core process: Uji-style shaded cultivation → steam fixation → no-rolling → granite-stone low-temperature milling
Certifications: US NOP, HALAL, FSSC 22000; EU organic (Uji1/Uji3)
Currency & terms: USD pricing; OEM / ODM customization supported
Website: terramatcha.com

2. Product Portfolio Overview

This catalog covers 13 grades across three series. Use the table below to locate the model that matches your application:

13Total SKUs

5,000 tPartner Mill Capacity

4Export Regions

10+OEM SKUs

Series	Models	Positioning	Mesh Range	Primary Uses
Matcha A-Series	1A–5A	Industrial / Baking / Beverage base	600–1300 mesh	Color, bulk baking, value-tier milk tea, premix powders
Matcha A-Series	6A–7A	Ceremonial commercial line	1300–2000 mesh	Tea ceremony, premium latte, high-end baking
Uji Series	Uji1–Uji4	Premium ceremonial / retail home-use	1200–2000+ mesh	Home usucha, plain drinking, gifting
Hojicha Series	Hojicha3–3	Roasted tea (baking & beverage line)	800–1200 mesh	Hojicha latte, baked desserts, hot drinks

Grade Boundary

A-Series 5A and below = baking / industrial line, not designed for tea ceremony. 6A and above = ceremonial line, suitable for usucha, beverages, and light baking. The Uji Series is positioned entirely for premium ceremonial and home retail — no low-end industrial tier.

3. Matcha A-Series (1A–7A)

Common Processing Base

Raw material: Samidori + Maojian blend, first-spring one-bud-two-leaves or one-bud-three-leaves
Shading: 12–24 days (longer shading at higher grades)
Milling: Stone-ground at low temperature to preserve aroma and emerald-green color
Core positioning: Thin tea usucha + matcha latte + light baking — balanced across foam, color, freshness, and cost

One-Line Quick Reference

Grade	One-Line Position
1A	Industrial color-grade
2A	Bulk baking coloring
3A	Value-tier milk tea + standard baking
4A	Mid-tier desserts, ice cream
5A	Baking top-tier; simple beverages, not formal usucha
6A	Ceremonial entry, milk-tea workhorse
7A	Flagship — usucha + latte dual-use

1A · Industrial Color Grade

Mesh	600–800 mesh, coarse particles
Material	Late-season mature leaves, ~12 days shading
Color	Dull yellow-green, weak luster, oxidizes to yellow rapidly
Flavor	Heavy grassy notes, strong bitterness, almost no umami, weak finish
Foam	Almost no foam; stirs settle quickly
Use for	Biscuits, pastry coloring, feed, natural food colorant substitute
Don't use for	Tea ceremony (forbidden), beverages
Weakness	Gritty, off-notes

2A · Basic Baking Grade

Mesh	800–1000 mesh
Material	One-bud-three-leaves, 14 days shading
Color	Yellow-green, average stability
Flavor	Strong grassy note, pronounced bitterness, light astringency, low umami, almost no umami aroma
Foam	Small amount of foam, dissipates fast
Use for	Bulk baking (biscuits, matcha cookies), color only
Don't use for	Beverages, tea ceremony
Weakness	Rough mouthfeel, thin body

3A · Beverage-Entry Baking Grade

Mesh	1000–1200 mesh
Material	One-bud-two-leaves (mature), 16 days shading
Color	Light green, slight oil sheen
Flavor	Grassy primary, faint beany aroma; obvious bitterness, astringent, short finish
Foam	Thin foam, disappears fast, not for usucha
Use for	Value chain milk tea, ordinary cake, daifuku, light color + aroma
Weakness	Low umami; yellows in water over time

4A · Mid-Tier Commercial Baking + Simple Beverages

Mesh	1200–1300 mesh
Material	One-bud-two-leaves, 18 days shading
Color	Emerald green, basic luster
Flavor	Reduced grassy note, faint umami base; medium bitterness, light astringency, average finish
Foam	Thin foam, average persistence, doesn't meet usucha standard
Use for	Mid-tier desserts, ice cream, standard matcha latte — best cost/quality ratio
Weakness	Average umami, thin body, not for tasting

5A · Baking Top-Tier / Pre-Ceremonial (A-Series Watershed)

Mesh	~1300 mesh
Material	First-spring one-bud-two-leaves, 20 days shading
Color	Bright emerald green; better oxidation resistance than 1A–4A
Flavor	Notable umami, much lower grassy note; light bitterness, light astringency, with finish, medium umami
Foam	Thin foam possible, but less refined and persistent than 6A and above
Use for	Premium baking, mid-tier café lattes; basic usucha possible
Weakness	Insufficient body, foam scatters easily, not for formal usucha

6A · Ceremonial Prime — Ceremonial Entry

Mesh	1300–1500 mesh
Material	22–24 days shading, first-spring one-bud-two-leaves
Color	Emerald green
Flavor	Prominent grassy note, slightly forward bitterness, medium umami, ordinary finish, mild astringency
Foam	Acceptable foam
Use for	Chain beverage shops, milk-tea latte, base baking
Don't use for	Formal usucha
Weakness	Yellows over time, forward grassy note

7A · Ceremonial Elite — Flagship

Positioning: The ceremonial elite grade — fresh umami, light bitterness (no astringency), silky body with zero grit, balanced between usucha and latte. The best cost-performance ratio in our line.

Why 7A is the optimum for cafés

It's the only grade in the A-Series that truly "doubles" — refined enough for ceremonial usucha, yet strong enough to cut through milk without sugar. Long, high-temperature baking will dull its aroma; hand the oven jobs to 5A and below.

Spec	Detail
Mesh	1500–2000 mesh, 5–10 μm particles, virtually grit-free
Dissolution & foam	No clumping; chasen produces fine, persistent foam; blends into hot/cold milk with almost no sediment
Color	Bright emerald green with oily luster; resists yellowing; more stable than 6A

Flavor Structure (Cupping)

Aroma — opening: rich shaded umami with sweet beany note
Aroma — mid: elegant young-grass fragrance, no burnt green, no raw astringency
Aroma — finish: clean, no off-notes, bright but not sharp
Bitterness: light, no astringency; momentary on entry, fades quickly, no throat catch, no tongue numb, almost no astringent grip
Umami: high theanine content; rich, full-bodied; thick mouth-coating
Sweet finish: fast arrival, full-mouth sweet, long aftertaste, clean finish
Overall: umami > sweet > light bitterness, umami-led

Scenario	Rating	Note
Usucha (thin tea)	★★★★★	Rich, fine foam; emerald color; suitable for daily hosting
Matcha latte / specialty drink	★★★★★	Blends into milk extremely well; palatable even without sugar
Premium baking (mousse, nama chocolate, buttercream)	★★★★☆	Heat-stable, good color retention; not suited to long high-temp baking

Weakness

Long high-temperature baking sacrifices some aroma; opened powder must be refrigerated to prevent rapid oxidation and color loss.

4. Uji Series (Uji1–Uji4)

Premium ceremonial / retail home-use line.

Common Information

Raw material: leans toward Yabukita + Longjing #43, closer to Japanese Uji style
Process: stone-ground; national Grade-1 pure matcha, no additives
Positioning: home usucha, daily direct drinking, home latte; retail cans / stick packs, highly portable
Flavor profile: more elegant aroma; outperforms same-tier commercial grades in plain drinking; less heat-tolerant than A-Series equivalent

Uji1 · Fresh Entry

Mesh	1200 mesh
Color	Bright green
Flavor	Fresh grassy note, light body, soft mild bitterness, medium umami, clean and light entry
Foam	Entry-level foam, suitable for daily usucha
Use for	Beginner usucha, daily latte, home beverages, light baking
Flavor equivalent	≈ A-Series 6A

Uji2 · Rich & Balanced (Home Favorite)

Mesh	1500 mesh
Color	Bright emerald green
Flavor	Clear umami, balanced richness, moderate bitterness, stable finish, noticeably thicker body than Uji1
Foam	Fine, persistent foam; stable usucha performance
Use for	Daily hosting usucha, premium latte
Flavor equivalent	≈ A-Series 7A (paired flagship)

Uji3 · Emerald & Intense (Uji High-Tier)

Mesh	1800 mesh
Color	Oily emerald green; better oxidation resistance
Flavor	Intense umami aroma, maxed-out umami, very light bitterness, full-bodied, low astringency
Foam	Dense, thick foam; supports formal usucha
Use for	Home tea ceremony, plain tasting, premium milk drinks; excellent color retention in baking
Weakness	Lower heat tolerance; prolonged high heat loses aroma and color
Flavor equivalent	≈ A-Series 8A-grade body

Uji4 · Flagship Gifting (Imperial Koicha Tier)

Mesh	2000+ mesh, ultra-fine grading
Material	First-spring youngest buds, maximum shading, maxed umami
Color	Deep emerald, dense as cream
Flavor	Maximum umami, maximum sweetness, almost no bitterness, syrupy body
Foam	Koicha (thick tea) tier; can be kneaded directly into paste for sipping
Use for	Formal tea-ceremony koicha, tasting, premium gifts; not for baking or standard milk tea
Weakness	Premium price, strict storage requirements, oxidizes easily

5. Hojicha Series (Hojicha3–3)

Common Information

Raw material: steam-fixed green tea (mainly Yabukita, with stems), no shading cultivation
Process: high-temperature roasting followed by low-temperature pulverization
Characteristics: no matcha component, no umami aroma; lower caffeine than regular green tea; caramel, nut, and grain notes dominate

Important Note

Hojicha cannot be used in Japanese tea ceremony — it will not produce the fine, dense foam matcha creates. The grading logic is by roast level: light / medium / deep — not by the 1–9A numbering.

Hojicha3 · Light Roast

Mesh	800–1000 mesh
Powder color	Light brown-yellow
Liquor color	Golden amber, clear and transparent
Flavor	Faint grain / rice aroma, light roast note, retains some green-tea character; almost no burnt bitterness, refreshing, soft finish
Weakness	Weak roast aroma; low flavor impact; loses aroma at high oven temperatures
Use for	Cold hojicha drinks, ice cream, milk foam cap, light desserts
Don't use for	Heavy baked products

Hojicha2 · Medium Roast (Flagship)

Mesh	1000–1200 mesh
Powder color	Even caramel brown
Liquor color	Orange amber, full luster
Flavor	Nut aroma + roasted rice + faint caramel sweetness; rounded roast, no burnt taste, very low bitterness, smooth entry
Dissolution	No clumping; excellent milk-blending
Use for	Hojicha latte, hojicha Basque cheesecake, roll cakes, mousse, daifuku, ice cream; first choice for beverage shops, all-round for baking & drinks
Characteristic	Balanced hot/cold performance; benchmarks mainstream Uji-style hojicha; highest commercial volume

Hojicha1 · Deep Roast

Mesh	1000–1200 mesh
Powder color	Deep brown
Liquor color	Deep orange-red amber, heavy tone
Flavor	Intense roasted nuts, cocoa, charcoal-roast caramel; dominant roast, mild burnt-bitterness on finish (no burnt-smoke), restrained sweetness
Weakness	Not for cold drinks (cold amplifies bitterness); light-colored baked goods turn too dark
Use for	Hot hojicha latte, chocolate-style desserts, full-flavor breads and biscuits, autumn-winter hot drinks

6. Matcha vs Hojicha — Key Physical Property Comparison

Property	Matcha (e.g., 7A)	Hojicha (e.g., Hojicha2)
Raw material	Shaded tencha, stone-ground, no roasting	Steam-fixed green tea, high-temp roast, no shading
Aroma profile	Umami, beany	Caramel, roasted nuts, rice
Liquor color	Emerald green	Amber to red-brown
Foam	Fine, persistent	Almost none
Caffeine	Medium-high	Low
Best applications	Usucha, latte, light baking	Latte, baked desserts; not for tea ceremony

7. Uji vs A-Series Flavor Cross-Reference

Uji Series	≈ Matcha A-Series	Notes
Uji1	6A	Fresh entry
Uji2	7A	Balanced flagship (paired)
Uji3	8A-grade body	Intense high-tier
Uji4	No equivalent (imperial koicha top-tier)	Koicha exclusive

The Uji Series has no equivalent of 1A–5A low-end industrial grades — every Uji model is positioned for premium ceremonial and home retail.

8. Quick Selection Guide

Customer Need	Recommended Model
Beverage shop, all-purpose hot & cold	Hojicha2 (hojicha line) / 7A (matcha line) — best cost-performance
Industrial coloring, biscuit / pastry tinting	1A / 2A
Value-tier chain milk tea, ordinary baking	3A
Mid-tier desserts, ice cream	4A / 5A
Chain tea drinks, bulk milk-tea latte	6A
Premium café: usucha + latte + mousse & nama chocolate	7A
Home usucha, daily direct drinking (Uji-style)	Uji2 (most balanced)
Home tea ceremony, plain tasting, premium milk drinks	Uji3
Formal koicha tea ceremony, premium gifting	Uji4
Cold hojicha drinks, ice cream, light desserts	Hojicha3
Autumn-winter hot drinks, full-flavor breads & chocolates	Hojicha1
Export, premium positioning, clean flavor	7A / Uji2 as a starting point

9. Dosage Reference (Industrial Applications)

Application	Recommended Dosage (of total formula)
Baked goods (biscuits, cakes, breads)	2%–4%
Solid beverages (premix, instant stick packs)	2%–3%
Liquid beverages (milk tea, latte base)	0.4%–0.6%
Ice cream / Gelato	1%–2%

10. Packaging (OEM Customization Supported)

Package Format	Specifications
Tin can (retail)	30g / 40g / 50g / 80g / 100g
Stick pack (portable)	1g / 1.2g / 1.5g / 2g / 3g / 4g (box, pouch)
Aluminum foil pouch	20g / 30g / 50g / 80g / 100g / 200g / 250g / 300g / 500g / 1000g (stand-up zipper or flat-bottom)
Industrial bulk	5kg / 10kg / 20kg (carton, fiber drum)

Custom labels and stickers are supported. We can co-develop recipes and packaging against your reference samples.

11. Storage & Usage Notes

Matcha and hojicha are both vulnerable to heat and oxygen; seal and refrigerate after opening to prevent aroma loss and oxidation.
Hojicha never produces matcha's fine foam — absolutely not for tea ceremony.
Deep-roast hojicha (Hojicha1) is not for cold drinks — low temperature amplifies bitterness.
Matcha's ultra-fine powder may clump slightly from static — this is normal. Tea fibers settling after brewing is also normal.
Chlorophyll yellows with heat and oxidation — color change is a normal physical phenomenon; store cool, dry, and dark.

Choosing the right grade turns a beverage from commodity to signature. Whether you're a bakery, café, beverage brand, or tea shop — start with the minimal combo (7A + Hojicha2), let your team learn the matcha/hojicha difference, then expand.

— Terra Matcha Applications Team

Tell us your application — we'll match the grade

Latte bar, baking line, or retail cans — share your needs and we'll send a 1 kg sample pack and a landed-cost model within 48 hours.

Request samples & quote ←

Contact Terra Matcha (Qingdao) Supply Chain Co., Ltd.

Website: terramatcha.com
Email: sales@terramatcha.com
WhatsApp: +86 159 0899 2832