Shading
Reduced light changes leaf development and supports the green colour, umami and flavour profile sought for matcha.
Jingshan origin · Matcha manufacturing · Global supply
Matcha Manufacturing,
From Leaf to Powder
We connect Jingshan tea resources with multi-route milling, clean production and in-house laboratory review for matcha that fits real food, beverage and retail products.
Since 2001Tea and production heritage
20,000+ muEstate and partner gardens
6,000 muOrganic-certified garden resources
≈6 t/dayMatcha production capacity
Inside production
See the People, Equipment and Flow Behind the Powder
Our facility film introduces the working environment behind tea handling, powder production and packing. It gives procurement, product and quality teams a visual starting point before they compare grades or request project documents.
The footage is presented as a facility overview. Product routes still vary by grade, application and order.
Source and service
Rooted in Jingshan, Organised for International Supply
Our production base and tea origin are in Jingshan, Hangzhou. Our estate and partner garden network gives the operation a broad raw-material foundation for premium, culinary and organic product paths.
International business, customer service and export logistics are centred in Shenzhen. This connects the work at origin with the decisions an overseas team needs to make: application, grade, samples, documents, packaging and shipment planning.
Start with what you are making. Colour and flavour in milk, heat performance in bakery, mouthfeel for straight drinking and the requirements of a branded retail pack each point to a different grade conversation.
The complete journey
Twelve Stages, One Connected Matcha Process
Matcha quality is built before, during and after milling. Each stage supports a visible or practical part of the finished powder.
The route is selected for the grade and application; optional treatments and finishing steps are confirmed with the product specification.
Phase 1 · Build the leaf
Shading and material selection set the starting point for colour and flavour. Fixation, cooling and the condition of incoming leaf influence the material that reaches tencha preparation. The early route is aligned with the intended grade rather than treating every green tea as interchangeable.
Harvest & intake
Selected leaves enter processing while source identity, condition and timing can still be managed.
Fixation
Steam or hot air controls enzymatic change soon after harvest, helping preserve the leaf’s fresh green character.
Cooling
Prompt cooling removes processing heat so the leaf does not continue cooking and lose freshness.
Phase 2 · Create the powder
Leaf preparation and milling work together. Prepared tencha provides the starting material; the milling route shapes the powder, and screening supports its handling. Compare the result in the intended drink or recipe, where colour, mouthfeel and dispersion can be assessed together.
Drying
Moisture is reduced to prepare the leaf for stable handling without the rolling used for many leaf teas.
Tencha preparation
Stems and veins are removed to refine the dried leaf material before it reaches the mills.
Milling
Prepared tencha becomes fine matcha through the route chosen for the grade and production need.
Screening
Ultrasonic screening manages agglomerates and supports smoother powder handling and dispersion.
Phase 3 · Prepare the product
A prepared production lot must connect with the agreed product requirements. Finishing options, relevant checks and the pack format are considered together so the approved sample, specification and order describe the same product.
Homogenising
Powder is brought together into a more uniform production lot for commercial use.
Flash-heat option
Flash high-temperature treatment can be selected when it belongs in the product’s quality plan.
Quality review
Physical-chemical and microbiological checks connect the product with its relevant specification.
Packing
The finished matcha moves into the approved bulk or retail format for storage and shipment.
Leaf to tencha
Protect Colour and Flavour Before Milling Begins
Shading, fixation, cooling and drying shape the material that reaches the mill. Timely heat treatment helps control browning. Cooling limits unnecessary heat exposure. Drying prepares the leaf for stable tencha handling, and removing stems and veins focuses the milling material on the leaf portion used for matcha.
These stages help explain why powders can behave differently even before the milling route changes. Early processing influences visible colour, aroma, umami, bitterness and the way matcha presents in water, milk or food.
We connect grade selection with the intended use: milk performance for cafés, colour and flavour after heat for bakery, or aroma and mouthfeel for straight drinking.
Milling systems
Capacity and Flexibility Across Matcha Grades
Three milling resources let us align the production route with the grade, application and scale of the project.
20 stone mills
A familiar route for carefully prepared matcha where sensory character and premium positioning matter.
56 ball mills
Production resources for efficient fine-powder output across broader commercial demand.
8 continuous ball mills
Continuous production resources that support scaled planning for suitable grades and orders.
Powder finishing
Screen, Prepare and Review the Production Lot
Process illustration
Ultrasonic screening
Fine powder passes through an enclosed screening stage designed to manage unsuitable agglomerates and support smoother handling.
Equipment illustration
300 kg homogeniser
Powder is combined into a prepared production lot so application and specification review can focus on one commercial unit.
For your project, define the attributes that matter—colour, sensory profile, dispersion, finished appearance or an agreed specification field—and evaluate the selected grade in the actual application.
Quality resources
Clean Production With In-House Laboratory Support
Our operation includes two Class-100,000 clean production workshops and in-house microbiology and physical-chemical laboratories. These resources connect the production environment with evaluation of the relevant product and lot characteristics.
When a project calls for external or market-specific testing, the method, laboratory route and required document can be aligned with the selected grade, destination and use. This allows sample performance, specification requirements and quality information to be considered together before the product moves into a trial or order.
Connect the specification to your product
Colour and sensory profile: agree the sample reference and comparison conditions.
Powder performance: compare mouthfeel, dispersion and the attributes that affect your recipe.
Relevant quality checks: identify the physical-chemical, microbiological and market-specific fields your team requires.
Lot and pack information: connect the applicable documents with the grade, packaging and order being approved.
Quality credentials
BRCGS Food Safety & Quality Documentation
BRCGS Food Safety is a key credential in our broader portfolio. For every project, confirm the current document, certified holder, site or activity, product scope and validity before relying on it.
| Item | What it supports | How to use it |
|---|---|---|
| Product specification | The agreed attributes and limits for the selected matcha. | Use it as the reference for product and lot acceptance. |
| Certificate of Analysis | Results reported for the lot or scope named on the document. | Read it against the agreed specification. |
| Test report | The sample, method, laboratory and result stated in the report. | Match it to the question and market requirement it is meant to answer. |
| Certification document | The certified holder, site or activity, product scope and validity shown. | Confirm that the scope supports the selected product and intended claim. |
Our credential portfolio includes BRCGS Food Safety, China Organic, Green Food, USDA Organic, EU Organic, JAS Organic, FDA registration, ISO 22000, Rainforest Alliance, Halal and Kosher references. The relevant current document is matched to the product, certified holder and operation, destination market, validity period and claim planned for the project.
Packing and private label
Move From Ingredient Supply to the Pack You Need
10 kg / 20 kg
Bulk cartons for food, beverage, café-chain and distribution requirements.
30–500 g
Flexible retail pouch formats for branded matcha.
30–100 g
Tins or aluminium boxes for premium presentation.
1–3 g
Measured stick packs for single-serve products.
Available combinations are confirmed by project, including grade, quantity, pack material, artwork and schedule. Explore our matcha private-label service for the full packaging workflow.
Frequently asked questions
Matcha Manufacturing FAQs
Where is AdoroHu matcha produced?
Our production base and tea origin are in Jingshan, Hangzhou, China. International business, customer service and export logistics are centred in Shenzhen.
Do you offer different grades for different applications?
Yes. Our EU Standard E-series runs from E1 to E7 and our Organic O-series from O1 to O6, covering food, beverage, straight-drinking, retail and organic product paths.
What milling equipment do you use?
Our resources include 20 stone mills, 56 ball mills and eight continuous ball mills. The route is aligned with the grade, application and production plan.
How do you support quality control?
We operate two Class-100,000 clean production workshops and maintain in-house microbiology and physical-chemical laboratories. Specifications and applicable checks are aligned with the selected product.
Can I test samples before a bulk order?
Yes. Share your application and target product, then compare a focused set under the same recipe and process before confirming the grade and specification.
Can you pack matcha under my brand?
Yes. Project formats include pouches, tins or aluminium boxes and stick packs. Grade, size, quantity, artwork and document needs are confirmed before production.
Get in Touch
Start Your Matcha Partnership with a Reliable Source
We connect our Jingshan estate and partner gardens, production facility and Shenzhen export team in one integrated matcha operation.
Vertically integrated — Jingshan production with Shenzhen export coordination
Certification portfolio includes — USDA Organic (NOP), EU Organic, BRCGS，ISO 22000, FDA Registered
Application samples — availability, terms and timing confirmed per request
Dedicated account manager — one direct contact, from first enquiry onwards
Project-specific MOQ — plan trial and commercial volume for your project
USDA Organic (NOP)
EU Organic
BRCGSISO 22000
FDA Registered
Halal
Kosher
Send Us Your Enquiry
Share your application, volume, market and certification needs so our team can review suitable grades and next steps.
Enquiry Received
Thank you — our team will review your requirements and follow up with relevant next steps.