Chapter 1: Japanese Matcha — Tradition, Culture, and Quality Behind a Globally Trusted Tea

Part 1｜The History of Matcha and the “Essential Value” Refined Through Japanese Culture

The history of matcha dates back more than 800 years.
When Zen monk Eisai brought tea seeds from China and cultivation began in Uji, Kyoto, the foundation of today’s matcha culture was established.
Over time, matcha became an important part of the Japanese tea ceremony, evolving into a moment of mindfulness — a time to calm the mind and appreciate stillness.

Stepping into a tearoom, one encounters a unique atmosphere:
the quiet space, the warmth of the tea bowl held in both hands,
the rhythmic sound of whisking with a chasen,
and the gentle aroma rising from the bowl.

Matcha is not simply a beverage.
It is an experience designed to engage all five senses and cultivate inner balance — a cultural practice that has been cherished in Japan for centuries.

Today, however, the global reputation of matcha extends far beyond cultural beauty alone.

“MATCHA” has become a familiar word across the United States, Europe, and Asia, and demand for authentic Japanese matcha continues to grow every year.
Its vivid green color, natural sweetness, refined flavor created by stone-milling, and high level of safety — all of these qualities stem from Japan’s unique cultivation techniques and strict quality control.

To deliver this value to the global market, ECI offers matcha products using tea leaves grown in Fukuoka, Kagoshima, and Kyoto, three of Japan’s leading tea-producing regions.
Our lineup focuses on canned matcha powder, which is stable during overseas transport and preserves freshness over time.

Part 2｜The Strength of Japanese Matcha — Color, Aroma, Umami, and Safety That Inspire Global Trust

The superior quality of Japanese matcha is not a vague concept — it is supported by clear, tangible, and scientifically recognized characteristics.

Below are four essential qualities that define the excellence of Japan-grown matcha.

1. Vivid Deep Green — Created Through Japan’s Unique Shaded Cultivation

The iconic bright green color of Japanese matcha is achieved through a traditional cultivation method called shaded growing (“kabuse” cultivation).
Tea leaves are covered before harvest to block sunlight, which increases chlorophyll and preserves amino acids, especially L-theanine.

This naturally vibrant green color is one of the first qualities buyers evaluate when selecting premium matcha.

2. Gentle Sweetness and Rich Umami — The Flavor Born From Amino Acids

Shaded cultivation enriches the tea leaves with amino acids, producing matcha with mild sweetness and rich umami.
Compared to teas with stronger bitterness, Japanese matcha is characterized by its smooth and rounded flavor.

This balanced flavor profile is ideal not only for drinking but also for matcha lattes, desserts, and premium beverages worldwide.

3. Fragrance and Smooth Texture — Protected by the Traditional Stone-Milling Method

Many high-quality Japanese matcha products are produced using the traditional stone-milling method.
Stone milling offers several key advantages:

• The weight of the mill grinds the leaves uniformly and finely
• Slow grinding prevents heat buildup, preserving aroma, sweetness, and color
• The resulting powder is extremely fine, creating a smooth, silky texture

This delicate process allows Japanese matcha to retain its signature fragrance — often described as sweet, oceanic, or reminiscent of nori.

4. International-Level Safety and Transparency — Documentation Required by Global Buyers

Matcha handled by ECI, produced in Fukuoka, Kagoshima, and Kyoto, meets strict Japanese standards and offers the documentation required by professional buyers:

Certificate of Origin

• Organic JAS certification (for applicable items)
• FSSC 22000 (international food safety standard)
• Halal certification (for applicable items)

These certifications allow our matcha to be safely introduced into supermarkets, cafés, restaurants, and online stores across various global markets — including regions where halal compliance is essential.

The combination of Japanese manufacturing standards and internationally recognized certifications makes Japanese matcha one of the most trusted products in the world.

Conclusion｜A Product Where Tradition, Technique, and Safety Create Exceptional Value

Japanese matcha is exceptional because it combines:

• Centuries of cultural tradition
• A cultivation method that produces vivid green color and natural umami
• Stone-milling techniques that preserve delicate aroma and flavor
• International-standard safety and transparency
• Reliable production from leading regions like Fukuoka, Kagoshima, and Kyoto

ECI’s lineup of canned matcha powder from these regions captures all of these qualities, offering global buyers a product that is both authentic and trustworthy.

Japanese matcha is, and will remain, one of Japan’s most celebrated contributions to global food culture — a beverage that blends history, craftsmanship, and health into every bowl.