The Mother of All Green Tea

7/31/2019 The Mother of All Green Tea

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The greenest product in the

food/beverage industryMATCHA


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All o these things describe Matcha, butthe truest answer is also the simplest

Matcha is the nest green tea in theworld. Grown rom specially shadedtea bushes, experts pick only the nestleaves rom the crop and, ater dryingthem, grind the entire lea with specialgranite grinding wheels. This creates ane, jade-green powder, which when

whisked with water, creates a unique,beautiul and richly favorul drink.

For nearly a millennium, the Japanesehave honed Matcha into an unparal-leled beverage o taste and incrediblehealth beneits. By using the entirety

o each lea in the teaas opposedto tea bags, wherein the leaves areremoved ater a brie steepingmorenutrients are ound in Matcha thanany other tea. Matcha is also richer inantioxidants than all other green teas,as well as any other ruit or vegetable

on the planet. It is literally the healthi-

est drink nature has to oer, providing100% natural energy.

Unequaled in quality, Matcha has beenused in Zen Buddhist ceremonies orover 800 years. It was the drink o noblesin the Japanese court, and is still the pri-mary tea used in the ancient art o theJapanese tea ceremony. In Japan, a na-

tion where green tea is served with everymeal and available in every restaurant,Matcha is considered the highest quality

and most favorul o all green teas. It canbe instantly recognized by its distinctive,brilliant green hue.

The unique favor o and nutrients oundin Matcha have currently made it one othe most desired beverages on the plan-et, and a much-in-demand ingredient inice cream, gelato, smoothies, lattes andchocolates. It can also be ound in manynutritional supplements and various

beauty and hygiene products.

A culinary delight.

A luxury o love.

Natures own energy drink.

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The health benets o green tea have been knownin the East or thousands o years. According toChinese literature o the third century A.D., greentea was regularly used as a remedy or swelling,ever, depression and other illnesses. During the

Song Dynastyjust ater the turn o the rst mil-lenniumthe practice o grinding tea and storingthe powder in bricks was invented.

Green tea had been used in Japan or its medicinal quali-ties in the past, but it was not considered a regular bever-age until 1191. In that year, the Zen Buddhist monk Eisaireturned to Japan rom a pilgrimage in China, bringingwith him a new way o producing green tea, as well asthe tea bush seeds rom which he would produce teathat would change the nation. Eisai is even said to have

served tea to the Japanese emperor himsel. Spreadingalongside the practice o Zen Buddhism, consumption ogreen tea became an integral part o Japanese religionand culture.

While creating powdered tea ell into disuse in China, thisnew orm o tea making and drinking transormed green

tea rom a medicine to the nations most desired bever-age and it spread beyond the nobility to the samurai class.The samurai, sworn protectors o their retaining lords, de-veloped a green tea ceremony meant to bring peace andharmony to their oten-violent lives. Rooted in Zen Bud-

dhisms ocus on humility, simplicity and natural beauty,the tea ceremony became one o the most important

rituals in Japan. Due to its signicance, only the nest ogreen tea was used or these ceremoniesMatcha!

In the 13th century, monk Shouichi Kokushi planted teaseeds around the temple o Jissou-Ji in Nishio. The ertilesoil and the abundant water o the local Yahagi river wasperect or tea harvesting. Nishio, ar rom any industrial

production, began producing the nest Matcha in the na-tion and soon became known as the tea center o Japan.

Today, no other location produces more or better Matchathan Nishio-city in Aichi preecture.

A Tradition

of TasteThe history and

culture o

MATCHA

The popularity o Matcha continues in 2008 and 2009, support-

ed by the biggest names in the ood/beverage service industry,

including Starbucks, Jamba Juice, Haagen Dazs, Booster Juice,

and many more! Additionally, Matchas growth as an ingredi-

ent is very strong or 2008, including in lattes, smoothies, ice

creams, chocolates, conectionaries, and more.

Matcha is still receiving buzz due to the Guinness World Records

largest simultaneous tea party, consisting o 14,718 people

drinking powdered green tea Matcha held on October 8, 2006

in Nishio-city, Aichi, Japan. The record-setting tea party was ar-

ranged by the city o Nishio and the Chamber o Commerce and

Industry o Nishio.

The Success Continues!

The Biggest Tea Party in the World

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The

Healthiest

Drink onEarth

The amazing, all-natural

health benefts o

MATCHA

Everyones concerned with going green and sav-ing the environment. Theres another environmentyou need to consider taking care oyour body.By going green personally and drinking Matcha,youll be treating your body to the healthiest bever-age produced by nature.

The health benets o green tea have been known or thou-sands o years. The Chinese used green tea as a medicineor swelling, ever, depression and other illnesses. In 1191,

the Zen Buddhist monk Eisai wrote in The Book o Tea thatgreen tea could prevent atigue, quell indigestion, improveconcentration and more. While modern science hasnt prov-en all o those claims, it has proved that green teas healthbenets are immenseand Matchas benets, in particular.

Because Matcha is made by grinding the entire tea lea into

powder, all o those nutrients and benets regular tea bags

carry away stay right in the cup or drinking. This ensuresthat Matcha drinkers consume a higher concentration o an-tioxidants, vitamins, minerals and bers than other teasinact, more than 10 times more than even other green teas.More amazingly, there is no other ruit or vegetable in the

world that provides more antioxidants than Matcha.

Matcha also contains high amounts o L-Theaninea

unique set o natural amino acids ound almost exclusive-ly in green teaas well as the tea caeine, at one-third

the amount ound in a cup o coee. Together, these twosubstances are thought to help provide increased mental

The most popular tea amino acid is L-

theanine, because it reduces physical

and mental stress, bringing about a

calm alertness among drinkers. When

consumed with caeine, it helps pro-

duce 3-6 hours o elevated energybut

without the crash brought upon by

other, store-bought energy drinks.

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water insoluble nutrients

chlorophyll, vitamin A, vitamin E, proteins, minerals, water insoluble bers

water soluble nutrients

amino acids, catechins, water soluble vitamins, water soluble bers

1st inusion

2nd inusion

3rd inusion

clarity and energy. With virtually zero calories, this makesMatcha the ultimate energy drinkwithout any o theside eects ound in the highly sugared, over-caeinatedbeverages sold in stores.

The benets dont end there. Studies have proven thatgreen tea lowers cholesterol and the risk o liver disease.While the results have not been conclusive, many studiessuggest that green tea can assist in weight loss, lowerthe risk o heart disease, and may help in preventing many

types ocancers.

Catechin Antioxidants & Amino Acids

epigallocatechin gallate 66mg

epigallocatechin 30mg

epicatechin gallate 15mg

epicatechin 6mg

gallocatechin gallate 1mg

catechin gallate 1mg

L-aspartic acid 7.23mg

L-asparagine 2.28mg

L-serine 1.25mgL-glutamine 1.08mg

L-threonine 8.33mg

L-arginine 0.64mg

L-theanine 19.5mg

L-tyrosine 0.37mg

L-valine 0.27mg

y-amino butyric acid .18mg

L-isoleucine 0.36mg

L-phenylalanine 0.56mg

L-leucine 0.32mg

L-lysine 0.09mg

Nutrients

energy 2.91calories

protein 289mg

carbohydrates 348mg

lipids 40mg

dietary ber 332mg

tea caeine (theine) 34mg

orac units 1384umoleTE/g

L-glutamine acid 5.59mg

Vitamins and Minerals

vitamin A Carotene 292ug

vitamin A Retinol Equiv. 24.3ug

vitamin C .6mg

vitamin E .281mg

calcium 3.25mg

potassium 21.13mg

iron .17mg

sodium .06mg

zinc .047mg

One serving o Matcha green tea

(i.e., one gram) yields the ollowing

nutrients naturally:

In summary:

Matcha green tea contains more than 10 to 15times the overall nutrients when compared to tradi-

tional green, white, black, rooibos and yerba mate

teas, as well as when compared to popular ruits

and vegetables.

Matcha green tea is the healthiest natural bever-

age known to mankind.

1Nutritional Analysis of Ceremonial Matcha: Certicate of Analysis No. 061841-1 Ecopro Research Co.Ltd.

Total Possible Consumable Nutrients From Tea

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Quality

Without

EqualWhy MATCHA is

the fnest green tea

in the world

Matcha diers rom regular green tea in many im-portant ways, but there are three primary elementsin which sets Matcha ar above other powderedgreen teas.

1) FlavorMatcha has a rich, smooth favor unique among all other

green teas. It has its own natural sweetness, with just a hinto astringency. The sweetness comes rom the naturally oc-curring L-theanine amino acids and plant bers. Green teapowder, on the other hand, tends to lack active amino acids,

resulting in a comparatively fat and abrasive favor.

2) ColorMatchas vibrant color is truly uniqueits powder is a bril-

liant emerald green, entirely natural, while lesser green teapowders are oten a duller green or even a yellow-brown.This is because quality Matcha is ground into a ne powderusing slow-turning granite grinding wheels, which minimizesthe riction, keeping the chlorophyll inside the powder. Oth-er powdered teas tend to use air pressure to pulverize theleaves into powder, over-cooking them and destroying the

chlorophyll and rendering them yellow-brown. This process

also destroys many o the nutrients that Matchas slow, spe-cialized process keeps intact.

3) Nutritional ProleMatcha contains more than 10 times the nutrients ound inother green teas, and has more antioxidants than any otherruit or vegetable on the planet. Additionally, Matchas high

concentration o L-theanine amino acids provides most con-sumers with a delicate energy boost lasting up to 6 hours.However, with regular green tea or imitation Matcha, theamino acids are comparatively ewer and do not have the

same unctional properties. Matcha is truly the most healthynatural drink in the world.* USDA Agricultural Research Service: http://www.ars.usda.gov/ is/np/fnrb/ fnrb499.htm

*2 Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States, Journal of

Agricultural Food Chemistry 2004, 52, 4026-4037

MATCHA

Means MoreWhen it comes to antioxidants,

nothing compares to MATCHA

Matcha tea contains a greater concentration

o antioxidants than any other ruit or veg-

etable in the entire world. Results o the lat-

est ORAC tests a scientically controlledset o experiments developed by the United

States Department o Agriculture (USDA) and

Tuts University to assess the antioxidant po-

tency o oods and beveragesshow that

one gram o Ceremonial Matcha green tea

contains 1384 ORAC units. When compared

to other antioxidant-rich ruits and vegeta-

bles, as well as other leading superoods,

traditional Matcha green tea clearly stands

out above the rest.

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Top Antioxidant Foods*2

ORAC units per gram (umoleTE/g)

small red beans 150

artichokes 95blackeye peas 44

broccoli 31

red cabbage 32

asparagus 31

beets 28

spinach 27

cranberries 95

wild blueberries 93black plums 74

blackberries 54

raspberries 50

strawberries 36

apples 3

cherries 19

wolfberries 303

gojiberries 253dark chocolate 227

pomegranate 105

acai berries 60

wheatgrass 49

Aiya Ceremonial

Matcha Green Tea 1384

Fruits Vegetables Superfoods

10 cups of green tea

1 cup Matcha

* USDA Agricultural Research Service: http://www.ars.usda.gov/ is/np/fnrb/ fnrb499.htm

*2 Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States, Journal of

Agricultural Food Chemistry 2004, 52, 4026-4037 6


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Accept No

Substitutes!

How to authenticateyour MATCHA

As Matcha has grown in popularity and ingredient-grade application volume in America, so has com-petition. When selecting a Matcha supplier, its im-portant to know that many companies are trying to

capitalize on Matchas market buzz by substitutinglesser grades o green tea (such as sencha on thehigher end, or bancha on the lower end) and call-ing it Matcha. It is always suggested in ood in-gredient applications to run laboratory tests on thenal products to assure nutritional claims, but yoursupplier should be able to provide you with all thelaboratory, harvest quality and certicationinormation you need on the Matcha itsel.

Four key areas o interest include:

1) Origin2) Production method3) Lab analytics specication sheet4) Sensory testing

1) Origin: Why Japan? Nishio-city in the Aichi prefecture of Japan, is

home to armers and tea plantations with 850 yearso experience The soil, technology and facility patents itself

2) Production Method: Is your Matcha pro-duced utilizing the highest method quality availableso as to not harm the favor, nutritional andcolor proles?

a) Pre-harvestSoil preparation - Soil is tilled 2 to 3 metersSeedlings are planted

5 years o maintenance beore any product is harvested Trimmed, weeds pulled

2 year test harvest beore product is made available Leaves harvested but not used

Plant adjusts to being harvested

b) HarvestShade grown 3 layers of shading applied

Leaf becomes wide and thin

Chlorophyll rich and preserves amino acid content

Hand harvested Youngest shoots harvested

Selective harvesting

Namacha (raw tea) is harvested

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c) Basic RefningSteam treatment Halts enzyme activity

Traps nutrients in tea

Dried Dried in an industrial dryer

Leaves become brittle

Foreign particles removed

~ Namacha becomes Aracha (rough cut tea)

d) RefningCut (unique to Matcha-making process)

To proper size for grinding

Separate Stems and veins removed

Cut leaves are blown through a horizontal blower Only selected leaves are blown and collected utilizing

unique weight methodHeat Lightly roasted to remove humidity

~ Aracha becomes Tencha (the nal leaf product)

e) BlendingBlending Tencha Blended to develop consistency

Stabilizes avor and color from a variety of local Ten-cha plantation sources

More is Better More local sources = greater stability and consis-

tency Harvesting from multiple locations in different cities

degrades stability and consistency

) Grinding Grind Tencha into powder (Matcha)

Utilizing granite grinding wheels

Ground in controlled environment

High capacity needed for industry application and

long-term supply guaranteesGranite is best

Air pulverization causes friction and loses nutrients

Granite preserves nutrients by providing low heat fric-tion method~ Tencha becomes Matcha

g) Sit and PackSit Matcha Matcha is sifted through a 100 mesh lter, ensuring

only the nest Matcha is used (ner than baby talcum

powder)

Pack

Then packed in clean room

3) Laboratory Testing

Specication SheetsTypically, Specication Sheets (specs) include:

Particle size

10 microns or smaller

Any larger and the tea will taste grainy

Color

Bacteria

Plate count should be less than 3000 units per gram

Yeast

Mold

E coli

Humidity

6% moisture content or lower

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To identify quality1) Conrm their production method

2) Request Specications sheets and analysis documentation

3) They should have domestic support and logistics (or is it shipped

rom another country directly?)

4) They need domestic rerigerated warehousing

5) Watch out or unusually cheap pricing (many companies sell

ground or air-pulverized lesser quality green tea such as low

quality sencha not even shade grown!)

6) Finally, taste it to see i you like it!

Checklist of content suppliers should provide when selling Matcha

Scientic Product Specication Sheet and/or Certicate of Analysis

Nutritional Analysis

Agricultural Chemical testing

Additives testing

Heavy Metals testing

Optional documentation

Manufacturing prociency documents (ISO 9001, AIB cert. etc.)

Organic certicate (USDA) Kosher certicate

Halal certicate

Agricultural Chemical ResiduesChemical sprays Only using approved herbicides and pesticides

Regulatory Differences

Organic Regulatory Differences

Heavy Metals Test for Lead, Mercury, Cadmium, etc.

Should provide Natural vs. Articial levels

Teas grown near industrial zones have higherheavy metals0.5 to 1.0 ppm Normal1.0 to 2.5 ppm Questionable

2.5+ ppm Unsae

4) Sensory TestingLeaf Color (Dry)

Brilliant jade green

Color of Steeped Tencha (Wet)

Deep jade green Aroma

Vegetal, Chlorophyll Taste

Lightly astringent, smooth, lightly sweet

What to Expect From Your Matcha Supplier

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MATCHA as

an IngredientChoosing the right grade

MATCHA or your ood

and beverage serviceMatcha is immensely popular around the world asa ood ingredient because o its unique favor, vi-brant hue and nutritional benets. Ingredient-gradeMatcha is exceptionally versatile and can easily beused as a ood or beverage component, with eachgrade having unique eatures that are suitable orspecic ood and beverage applications.

Ingredient Matcha RE-ARE-A is primarily used in premium ice-cream brands and chocolates, as well as high-end cas, because o its resilient emerald hue and mild favor.

Ingredient Matcha RE-BRE-B is by ar the most popular variety used by the ca and smoothie industry, and now represents over 1/3 o North Americas Matcha consumption.

RE-Bs avorable color prole and stronger favor allows or greater creativity when blending with other ingredients.

Ingredient Matcha RE-C

While RE-C is still green and favorul, it is signicantly more astringent than grades A and B. RE-C is useul i Matcha is a relatively insignicant com-ponent o the recipe. This grade is typically used when the marketing benets o Matcha coupled with the health benets are the primary sales point.

Certied Organic MatchaAlthough a variety o organic ingredient-grade Matcha is available, ranging rom A through D, only grades C and D are typically available in bulk quanti-

ties to the U.S. market. It is extremely dicult to produce large amounts o organic Matcha that pass the organic regulations or Japan, the U.S. and

Europe. Organic grades A and B are, thereore, very rare and generally sell out in Japan beore they make it to the U.S. market.

Organic Ingredient Matcha Type-CThis grade alls between conventional ingredient grade RE-B and RE-C. Its green color and strong, but not too bitter, taste make this grade suitable or mostood and beverage applications.

Organic Ingredient Matcha Type-DSimilar to conventional ingredient-grade RE-D, Organic Type-D works extremely well in nutritional supplements and other applications where the

primary ocus is on the organic nutritional unctionality o Matcha.

MATCHA vs. Green Tea ExtractAlthough some ood and beverage companies choose to use green tea extracts instead o Matcha, these extractsocus primarily on the unctionality (i.e. nutrition) o green tea. Since Matcha is manuactured rom uniquely

grown, harvested and processed tea leaves, its color and favor cannot be duplicated by using extracts or greentea powders. As more consumers demand natural, wholesome oods void o additives and articial favors,Matchawith its naturally vibrant color, balanced favor, ull-bodied aroma, versatility and nutritionclearlyoutshines other green tea product options.

Ingredient Matcha Grades

Ingredient Matcha RE-DAppears yellowish and has a strong, bitter taste. The taste, color and aroma are not suitable or recipes intended to showcase the favor or visual

appeal o Matcha; however, RE-D is a cost eective choice as an ingredient in supplements or power bars where the health benet o Matcha is the

primary ocus.

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Mixing It Up

The benefts o utilizing

MATCHA Pre-Mix

Since 2005, Matcha-based green tea beverages havebecome increasingly popular in the United States, notonly in coee and smoothie chains, but also in inde-pendent caes and restaurants. The most popular ormso Matcha-based beverages are lattes, smoothies, icedtea and iced boba teas.

Matcha Pre-Mix is typically used for these beverages. It has

been specially ormulated and blended or ast-paced busi-nesses to streamline the process o making various Matcha-based drinks. Matcha Pre-Mix is an operation-friendly blend

o ood-ingredient grade Matcha, white sugar and ruit pec-tin (an emulsier) that can be easily incorporated into reci-pes to create an array o specialty drinks. Unlike extracts,Matchas color and favor are 100% natural, a property thatis a must, given the increased public awareness and con-cerns regarding ood additives and overly processed oods.

Utilizing the nutritional aspects along with the visual andfavor prole are key marketing points supporting category-

wide exceptional market growth. The market or tea is ex-pected to heat up over the next ve years, growing rom anestimated $7.4 billion in sales in 2007 to nearly $15 billion in2012 (according to Packaged Facts reports).

How (and why) to use MATCHA Pre-MixPreparation NotesOne tablespoon of Pre-Mix and a quick stir with 2 oz. of hotor cold water will result in a universal base or all green tea

beverages. Similar to espresso, this solution can be com-bined with various ingredients (milk, syrup, etc.) to create

everything rom lattes to rappes. Each 1kg bag contains 66normal beverage servings, or 33 Matcha smoothie servings.

Operational NotesThe Pre-Mix has been designed to remove or simplify asmany steps as possible to quickly make Matcha green teabeverages with little or no impact in quality. Matcha typically

needs to be dissolved in 176F water, but the Matcha Pre-Mix can be dissolved in water that is room temperature or

above. In addition, the entire whisking step has been substi-tuted with a simple stir o a spoon. These two changes alone

result in the preparation time being cut by hal.

Preparation Method or Matcha Green Tea Lattes: Pre-MixPlace 1 tablespoon (15g) o Matcha Pre-Mix green tea into a bowl. Pour 2 oz. o hot water into the bowl and stir until ully dissolved.Add 6 oz. o steamed milk and serve. Substitute milk with skim, soy or rice milk, i preerred.

Preparation Method or Iced Matcha Green Tea Lattes: Pre-MixPlace 1 tablespoons (7.5g) o Matcha Pre-Mix green tea into a bowl. Pour 2 oz. hot water into the bowl and stir until ully dissolved.

Add 6 oz. cold milk and serve over ice. Substitute milk with skim, soy or rice milk, i preerred.

Preparation o (Flavored) Iced Green Tea: Pre-MixPlace 1 tablespoon (15g) o Pre-Mix Matcha green tea into a bowl. Pour 2 oz. hot water into the bowl and stir until ully dissolved.

Add 6 oz. cold water and serve. Serve with sugar, honey, liquid sugar or enhance with 1 to 2 pumps o favored syrup to make an

XYZ favored iced green tea.

Preparation o Matcha Green Tea Smoothies: Pre-MixFill a 16 oz. cup with ice. Top o the ice-lled cup with skim milk, 2% milk, soy milk or rice milk. Pour the mixture into a blender. Add

2 to 3 tablespoons (30g to 45g) o Pre-Mix Matcha green tea into the blender and blend until smooth. Pour the smoothie back into

the original ice-lled cup and serve. For added sweetness, add 1 to 2 pumps o vanilla-favor syrup, i desired.

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Fit to a Tea

Beverage and oodservice

recipes incorporating

MATCHAReady to Drink Beverage (RTD)Amount of Tea: 0.1% o volume o bottled beverage

Application: Enhances authentic green tea favor

It is widely understood within the bottling companies in Japan that

an extract o green tea alone is insucient in favor to convince con-

sumers about the authenticity o the green tea drink. To resolve this,

most bottling companies incorporate a 0.1% concentration o Matcha

green tea to replicate the lightly astringent favor o green tea. The

amount o Matcha green tea used is so small that sediment is not

an issue.

Instant BeverageAmount of Tea: 15g o Matcha Pre Mix

Application: Instant green tea product (latte, iced tea,

smoothie, lavored tea) or ood service and consumer goods;

nutritionally superior by a multiple o 10 compared to all other

extract products in the market One tablespoon o the Pre-Mix

and a quick stir with 2 oz. hot or cold water creates a uni-

versal base or all green tea beverages. Much like espresso,

this solution can be used to create an abundance o drinks.

Add ing 8 oz. steamed milk will resul t in a latte, while add-

ing 8 oz. o ice water will make a slightly sweetened iced

green tea. Two tablespoons o the Pre-Mix with a ull cup

o ice and milk in a blender will create a Matcha green tea

smoothie/rappe.

Because the ull lea is used in the instant ormula rather than

an extracted product, the nutritional proile per cup will be ex-

ponentially greater than any other beverage on the market. The

beverage will also turn a naturally brilliant green, a marketing

angle many companies use to outshine other green tea prod-

ucts that have less vibrant colored tea products.

Ice Cream/GelatoAmount of Tea: 1% to 2% concentration o the -

nal product

Application: Flavor base or all commercial green

tea ice cream products

Virtually all green tea ice cream and gelato prod-

ucts on the market use Matcha green tea as their

principle favor base. It is oten added into the white

base and blended prior to running through the chill-

ing machinery. The ne particles evenly dissolve

upon blending.Premium-positioned ice cream companies use

between 1.7% and 2% concentration o RE-A in-

gredient Matcha green tea. Mainstream ice cream

companies tend to use between 1.3% and 1.7%

concentration o RE-B or RE-C Matcha green tea.

ChocolateAmount of Tea: 1% to 2% concentration o

the nal product

Application: Green tea color, favor and

marketing appeal

1% to 2% Matcha green tea blended with

a standard white chocolate base produces a

resiliently green chocolate. The slight astrin-

gency rom the tea helps to taper the sweet-

ness o white chocolate, making it that much

more appealing to the mainstream chocolatemarket. The tea also adds green tea antioxi-

dants into the product, increasing the nu-

tritional prole o the chocolate. A healthy

chocolate is a very attractive marketing

angle to pursue.

Energy BarAmount of Tea: 1% to 2% concentration o the nal product

Application: Green tea chocolate or green tea yogurt glaze surrounding the granola, resulting in a resiliently green bar

Matcha green tea can be incorporated into the glaze o the bar product to enhance the favor, color and general eel o the product. It can

also be blended with the granola itsel; however, baking it at high temperatures will alter the color and favor.

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Matcha

AIYA AmericaPremium Green Tea

No preservatives, or additives;

just 100% Matcha and premium green tea!

Pure since 1888

Direct from the #1 ManufacturerProduced and manufactured in Nishio City -

known to be the best location for growing and manufacturing

Matcha in the world. Due to global offices, Aiya is also #1

in freshness and lead times!

For more Information

E-mail: [email protected]

Web: www.aiya-america.com/PL

Aiyas Matcha and loose leaf tea lines are available in organic grades

as well. Each of the organic grades are uniquely certified to

European, American, Canadian and Japan organic specifications.

nternationally Certified Organic Tea


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Going Green

How everyone and

anyone can enjoy

MATCHA at home

Although Matcha is the premium green tea o the world,that doesnt mean everyday consumers cant enjoy it athome, whether as an ingredient in recipes or just in arelaxing cup o tea. Although the latter is simplejustadd water and whisk!here are two delicious reci-pes which use Matcha.

1) Combine the cake four and Matcha and sit. Cover a baking pan

in parchment paper while heating the stove to 170-180C. Melt 1

tablespoon o butter.

2) Combine the three egg yolks (save the whites) and 50g o

sugar and mix until the egg yolks turn white and have a thick

consistency.

3) In another bowl, add the egg whites and beat. Divide the sugar

in two and add each hal while continuing to beat the eggs until it

holds sot peaks.

4) Gently mix in 1/3 o the meringue to the egg yolks in step 2.

Divide the dry ingredients rom step 1 in two. Mix one hal with theegg mixture until blended. Repeat with the other hal.

5) Add the rest o the meringue with the melted butter and milk.

Mix until blended.

Pour the mixture onto the baking pan and spread to an even thick-

ness. Bake in the oven or 11-13 minutes.

6) Bring the cream cheese to room temperature and mix the

heavy cream in a small amount at a time. Once all the cream is

mixed in, add the sugar and beat until it holds sot peaks and add

the cherry liquer.

7) Dry o the excess juice o the peaches and cut into inch cubes.

Divide the cream into eighths or decoration.

8) Cut slits into the sides o the baked cake to make it easier to roll.Spread the cream cheese mixture and add the peaches. Roll the

Cake Flour 70gMatcha 1 tablespoonEggs 3Sugar 100gUnsalted butter 1 tablespoonMilk 1 tablespoonCream cheese 100gCherry liqueur 1 tablespoonHeavy cream cupPeach slices 1 cupStrawberries 1 cup

Cake flour 80g

Unsalted butter 20gEggs 3Sugar 80gCooking Matcha 2 tablespoonsWhi t e choco la t e 200gHeavy cream 1 cup

1) Sit the cake four. Melt the unsalted butter.

2) In a large bowl, beat the eggs with an electric mixture and add

sugar. Whip the egg and sugar mixture over hot water. Once the mix-

ture heats to approximately 98F. Remove the bowl rom the heat but

continue to whip at a brisk pace. Once the ingredients are blended

the mixture should appear white with a heavy and thick texture.

3) Add the sited mixture to step 2 and mix while turning the bowl.Make sure not to fatten the air bubbles in the egg and sugar mixture.

Add the melted butter and mix until the butter is no longer visible.

4) Pour the batter into a cake pan and even out with a plastic scraper.

Bake in an oven set at 180C or 15 to 20 minutes. Once baked, leave

the cake to cool.

5) In a separate container, combine the cooking Matcha and

chopped white chocolate to warmed heavy cream and mix until the

chocolate is melted and the ingredients are uniormly blended to

create the ganache.

6) Cut the sponge cake into three equal parts. Spread the ganache

onto one o the cakes and sandwich with another piece. Repeat until

the cakes are stacked and spread the ganache over the top and sideso the cake. Drizzle the cake with the remaining ganache.

cake into a cylinder, wrap in parchment paper and twist the sides to

hold it in place. Place in the rerigerator to rest.

9) Peel o the parchment paper and pipe the cream onto the cake.

Decorate with the peach slices and strawberries. You can decorate

the cake with powdered sugar or mint.

Green Tea Roll

Matcha Chocolate Cake

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Aiya AmericaAiya America is owned by Aiya Co. Ltd., with headquar-ters in Southern Caliornia, Japan, and Europe. Aiya is theworlds #1 manuacturer o premium Matcha green tea with

over 40%, 60% and 70% market share in Europe, Japan andNorth America respectively. For more than a century, Aiyahas grown and manuactured the purest and highest oquality Matcha or the world to enjoy. Known or its innova-tion, consistent quality and saety, Aiyas mission is to shareMatcha green tea and good health through global educa-

tion o its tradition and history. Aiya is the key supplier to theworlds largest beverage and conectionary manuacturersas well as world-class ca chains and ood service busi-nesses. Essentially, or every two green tea related prod-ucts in the market, one is very likely to use Aiyas Matchagreen tea as an ingredient. More inormation is available atwww.Aiya-America.com.

Category LeaderAiya America leads the Matcha market with the best in

Quality assuranceAIB superior rated, USDA and international organic certication, ISO 9001, and Kosher certied.

Tea supplyOver 1,300 granite grinding wheels running 24/7.450 ton refrigeration facility: Aiya has the largest refriger

ated tencha holding acility in the world.

Marketing supportCustom client support catered to size o business and in

dustry category.

Customer serviceGlobal oces servicing a multitude o countries in manylanguages.

Custom business optionsBulk business, Wholesale ood/bev. Service business,private labeling business options and more!

The Best Harvest TeamIn order to qualiy as a supplier to Aiya, each armer mustprove their capabilities: only farmers with at least 50 years

o Tencha growing experience are allowed to be consid-ered as a potential Aiya supplier. Ater 50 years, a detailedaudit o the arm, its capabilities and its products are testedvigorously. I the armer passes, they are allowed into the

Aiya network.

A Pillar o Strength within the MarketAs the worlds No. 1 manuacturer and supplier o Mat-cha, Aiya takes an aggressive approach onpromotion and support:

International Industry trade shows include, but are

not limited to; World Tea Expo, IFT Food Expo, BioFach, etc. Promotion of bulk Matcha business, wholesale avail-ability and private label options promoted throughpress, including placement with the BBC, Los Angeles

Times and Associated Press. Clients marketing and promotional needs are sup-ported with general and scientiic inormation andanalysis, as well as photography and brandingdesign integration.

R&D SupportAiya America has regular meetings with businesses bothsmall and large to support the research and development o

Matcha products within other companies. We help adviseon product development, supply invaluable scientic dataand market positioning support.

Superior CerticationAiya has received a superior rating rom the American In-stitute of Bakeries (AIB).

Little known fact: In 2006, only 23% of audited manufactur-

ers received a score o 900 AIB score or better. Aiya re-ceived a 950 out o 1000. Aiya was the rst Matcha manu-acturer in the world to implement and receive certicationor ISO 9001. Aiyas relentless pursuit o perection has keptAiyas quality and quality control the best practice withinthe industry

The Matcha ExperienceFor some, the best o Green Tea has yet to be experienced.

In that case, dont hesitate to contact Aiya directly, as weoer samples on a regular basis or ood and beverage in-dustry proessionals.Request samples rom [email protected].

For more detailed inormation on how Aiya can bestmeet your Tea needs, or to sign up or the Matcha Mo-

ment e-newsletter, please contact Aiya America [email protected] and visit the Web site,

www.aiya-america.com.

About the Sponsor

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Glossary

AIB Superior Status:GMP (American Institute of Baking):

Comprehensive GMP audits evaluate

the adequacy of the:

food safety programs

management systems pest control programs

operational methods and personnel

practices maintenance for food safety

cleaning practices

Aichi ken (Aichi preecture):See Nishio city

Aracha:

The leaves after steam and dried (notrened yet).

Ceremonial Matcha:A high quality version o drinking Mat-cha or daily consumption.

Circle K Kosher Certication.A leading non prot group that certies oodsare kosher or prepared in accordance toJewish dietary laws. This includes ingredi-ent, ood and packaging manuactures as

well as ood service establishments

Emulsier:Stabilizer (such as butter, margarine, etc.)

binding several dierent ingredients to-gether (water and oil, etc.). Fruit pectin

is used to bind a high-quality ingredientgrade o Matcha with cane sugar or theMatcha Pre-Mix.

Gyokuro:Shade-grown tea leaves that are typi-

cally steeped. Mainly hand-picked.Dried and rolled.

HACCP:Hazard Analysis Critical Control Point.

HACCP is a systematic approach toidentiying and controlling hazards(microbiological, chemical or physical)

that pose a danger to the preparationof safe food. HACCP seeks to control

the saety o ingredients and suppliescoming into a ood business and whatis done with them thereater. The imple-mentation of HACCP is a legal require-ment or many American and most Eu-ropean ood companies.

*Japan does not recognize a ormalHACCP program but Aiya has chosen

to implement the HACCP principles

into its operations.

Halal certicate.The Islamic Food and Nutrition Coun-cil of America (IFANCA) is a non-prot

Islamic organization dedicated to pro-mote halal ood and the institution ohalal. Halal is an Arabic word meaninglawul or permitted. The opposite o

halal is haram, which means unlawulor prohibited. Halal and haram are uni-versal terms that apply to all acets o

lie. However, we will use these termsonly in relation to ood products, meatproducts, cosmetics, personal careproducts, ood ingredients, and oodcontact materials.

IMO:Institute or Marketology. One o

the irst and most renowned inter-national agencies or inspection,

certiication and quality assuranceo eco-riendly products. Our world-wide activities are accredited by theSwiss Accreditation Service (SAS)

according to EN 45011 (ISO 65),

which is the international standardor certiication.

Insoluble nutrients:This specically pertains to nutrients andhealth benets that can not be obtainedater a tea has been steeped either byloose lea or by tea bag. These nutrientsremain in Matcha, which is one o thekey benets o drinking Matcha insteado other teas.

ISO 9001:International Organization o Stan-dards. A amily o standards represent-ing an international consensus on goodmanagement practices with the aim oensuring that the organization can timeand time again deliver the product or

services

JONA:Japan Organic and Natural Foods Asso-

ciation. A third party certication bodyto certiy organic products. Approvedas the registered certication body bythe Minister o Agriculture, Forestry andFishery in August 2000 to certiy organicproducts under JAS organic regulations.Accredited by IFAOM in August 2002 tocertiy crop production and processingoperations according to IFOAM Basic

Standard and Criteria. Non prot, non-governmental organization approved as

a legal entity by NPO Law implementedin 1999.

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Koi cha:Reerring to the preparation method intea ceremonies. A thicker preparationor special occasions. Quality is typi-cally very high.

Matcha:Granite ground premium green tea,

powdered rom shade-grown, hand-selected leaves.

Namacha:Fresh leaf from harvest (before steamed

& dried)

Nishio city:The highest quality tea leaves come

rom Nishio, which is located in theAichi preecture located in central Ja-pan. Aiya purchases tea leaves romthis historic tea cultivating region,which has a tea-growing history datingback to the 12th century.

ORAC value:Oxygen radical absorbance capacity.This is the main method o measuringantioxidant levels in ood and bever-age ingredients. It is said, the higherthe ORAC value on a per gram basis,

the more positive o a healthy impacton your diet and liestyle. It is said to

play an key role in ree-radical theo-ries leading to a multitude o benetsincluding slowing the eects o agingand building more resistance to dis-

ease.

Premium Matcha:A top level luxury quality o Matcha pri-marily used in the Japanese Tea Cer-

emony.

Sencha:The most popular, well known, standardJapanese green tea. Steeped. Mainlymachine harvested, dried and rolled.

Shel lie:Matcha shel lie is typically 12 months

or drinking grades and 12 monthsor ingredient grades ater blended/cooked/baked into nal product.

Tannin:There are astringent, bitter plant poly-phenols. This is what typically causesthe dry and puckery eeling in the

mouth ollowing the consumption o

strong green tea and red wine.

Tencha:After rened (removed stem and vein).

Tencha reers to the sot part othe tea lea. The veins and stems areremoved, leaving the sot part o thetea lea, which is the raw material that

Matcha is produced rom.

Umami:Added taste sensory o savories. As-sociated with high glutamate (amino

acid) content. It occurs naturally in

many vegetable, dairy, meat and sh

products, and plays an important yetsubtle role in shaping favor.

USDA NOP:

Organic certication or the US. USDAsNational Organic Program regulates

the standards or any arm, wild cropharvesting, or handling operation thatwants to sell an agricultural product asorganically produced.

Usu cha:Reerring to the preparation method in

tea ceremony, a more standard meth-od, this is served or the standard teaceremony.

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AIYA America

Private Label Program

Premiu

mGreen

Tea

MATCH

A

Private Label ProgramBringing the best of Traditional and Organic

Matcha to the America market, Aiya has been

in the Matcha business since 1888. Its newest

collection of Private Label options include a

number of its highest quality Matcha and

premium loose leaf green tea grades

especially chosen for the American Market.

Product Line Up

MatchaMatcha green tea is said to be the mother of all

green tea. With its superior level of antioxidants,

amino acid content, the suite of vitamins and other

soluble and insoluble fibers and nutrients - its no

wonder there have been so many studies linking Matcha

to numerous health benefits and illness fighting results.

Premium Loose Leaf Green TeaAs well as our award winning granite ground Matcha,

Aiya manufactures the purest and highest of quality

green tea. The spectrum spans between premiumSencha and Gyokuro all the way through high quality

Genmaicha.

www.aiya-america.com/PL

Customizable &

Branded per your requestAble to build your design and branding into privately

labeled product. Complete with a number of packaging,

shipping and product style options.


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Aiya America Inc.

2291 W. 205th Street

Suite 104

Torrance, CA 90501

Phone: (310) 212-1395

Fax: (310) 212-1386

E-mail: [email protected]

www.aiya-america.com

The Mother of All Green Tea

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