Fancy Food Show 2026: 3 things matcha buyers were asking about
From Booth #5521 at the Javits Center: origin verification, supply anxiety, and documentation requirements — what buyers actually asked.
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Bulk matcha for food manufacturers and RTD brands — specs, grades, and what to put in your RFQ
Particle size, L* a* b* color values, microbial limits, and FSVP documentation for food manufacturers, RTD brands, and co-packers.
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Wholesale crispy fried onion: formats, specs, and applications for food manufacturing and foodservice
Slice, granulated, and flakes — moisture, oil content, peroxide value, and when to use each format.
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Wholesale chili formats: crushed, powder, togarashi, and what to specify when ordering
Crushed chili, powder, ichimi and shichimi togarashi, and gochugaru — heat levels (SHU) and RFQ specs that prevent batch variation.
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Scientific research on matcha: what the studies show
An overview of peer-reviewed research on EGCG, L-theanine, antioxidants, cognitive function, metabolism, and cardiovascular health—plus a responsible approach to wellness claims.
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What is matcha? Everything you need to know about Japanese matcha
How matcha is grown and stone-milled from tencha, how it differs from green tea, what determines quality, and which grades fit cafés and food manufacturers.
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Matcha benefits: why Japanese matcha has become a global superfood
Antioxidants, EGCG, L-theanine, chlorophyll, and calm sustained energy—why whole-leaf Japanese matcha stands out as a functional ingredient worldwide.
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Yuminaga Spice & Tea launches cafe and restaurant partnership program
A simpler way for cafés and restaurants to source Japanese matcha and spices — explore products and order online through our Shopify store.
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Shincha has arrived — 2026 new season matcha is now available
First-flush 2026 harvest from Kagoshima and Shizuoka is now in. Brightest green, highest umami, freshest matcha of the year — available now for wholesale partners.
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Yuminaga Spice & Tea is exhibiting at the Summer Fancy Food Show 2026
We'll be at Booth #5521, June 28–30 at the Javits Center in New York. Come taste our wholesale matcha and Japanese spice ingredients direct from the manufacturer.
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Matcha shortage 2026: what cafe owners and buyers need to do now
Tencha prices surged 265%. Lead times hit 6 months. Here's what's happening and exactly what to do to protect your supply.
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Matcha grade for cafe: which grade should you buy?
Ceremonial, premium, or culinary—how to choose the right wholesale matcha grade for lattes, straight tea, and multi-location menus.
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How to set up reliable matcha supply for your cafe
From first sample to monthly subscription—step-by-step onboarding for new wholesale cafe partners.
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Private label matcha — what you need to know before starting
Minimum quantities, customization options, lead times, and how to launch your own branded matcha line.
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Shizuoka vs Kagoshima matcha — understanding Japan’s growing regions
How origin shapes flavor, color, and which region works best for cafe lattes vs traditional tea programs.
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Wholesale yuzu: forms, flavor specs, and sourcing for RTD brands and food manufacturers
Yuzu powder, peel, juice concentrate, and zest — formats, specs, sourcing challenges, and applications driving demand in 2026.
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What FSSC 22000 means for your matcha supply chain
Food safety certification explained for wholesale buyers—what it requires and what documentation to request.
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Matcha latte ratios — a guide for wholesale buyers
Standard ratios, concentrate bases, iced drinks, and how milk type affects color performance in the cup.
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How to evaluate a wholesale matcha supplier: 6 questions to ask
From milling process to COA documentation and lead times—what to verify before you commit.
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Organic matcha vs conventional: what cafe owners need to know
JAS and USDA certification, price differences, and when organic makes sense for your menu positioning.
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Why matcha color matters — and what dull green tells you about quality
Shade cultivation, milling temperature, and storage—what drives bright vs. dull green before you taste a drop.
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New grinding equipment at our processing facility
We installed new low-temperature grinding and granulation machines. Here’s what changed, what improved, and what it means for wholesale partners.
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Wholesale garlic formats: powder vs granulated vs minced — which is right for your application?
Six garlic formats explained — specs, applications, and what to specify when ordering for foodservice or food manufacturing.
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What low-temperature tunnel drying actually does to your spice ingredients
How drying method affects aroma, color, and flavor — and the questions to ask your spice supplier before committing.
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Browse wholesale matcha and spices, request samples, or talk with our team about your cafe or manufacturing program.