Our main production location for Matcha is in the Nishio region in Aichi prefecture, near the center of the Japanese main island of Honshu. Nishio is one of the most important regions in production of “Tencha” – raw material which makes Matcha, the typical Japanese powdered green tea used both for the traditional tea ceremony and for cooking. Rich in the historic success of Matcha cultivation, the Nishio region is one of Japan’s best kept tea secrets. Along the Yahagi River there is a high hill called Inariyama, where our Tencha is cultivated. The fields extend over more than 150 hectares and annually produce 350 tons of Tencha in Nishio. One reason that this is a privileged place for the manufacture of Matcha is that the composition of the red earth and sands for the area provides good water drainage. Another is that thanks to Yahagi river, the earth keeps the humidity level necessary for the proper growth of Tencha.  Its geographic location and temperate climate have helped get rid of the effects fortunately.  These abundant resources make us one of the most diversified matcha supplier in the world.



Our premium Koi Series tea bags are grown in the hills around Ujidawara in Kyoto. In this famous region some of the best quality Japanese teas are produced.  Green tea is not fermented unlike black tea and the green tea’s life is much shorter than other teas. The Matcha House is faithful to its mission to select the best quality green tea, pack them with special formats and bring them by air to provide the products in the best condition to its customers.


  • Date : November 22, 2017