Aiya is the pioneer in producing Matcha that is both safe and versatile for all types of food and beverage applications. It is Aiya’s specialty to supply bulk Matcha to major food/beverage manufacturers as both exotic and functional ingredients. To meet the demands for large volumes from food/beverage manufacturers with a reasonable lead time, Aiya provides Matcha in large bulk sized packaging.
Aiya offers private label options for clients who would like to have their own branded merchandise. Aiya’s private label options include a number of our highest quality Matcha and premium loose leaf green teas.
Aiya is the world’s leading Matcha green tea producer, headquartered deep within the Aichi prefecture in Nishio city, Japan, where the finest Matcha green tea has been grown for over 800 years.
Aiya was established in 1888 as a local shop providing dyes and teas. “Aiya,” the nickname for the shop which later became the official company title, was given because the shop carried “Aidama,” an indigo colored dye used on kimonos. It soon switched its focus to producing Japan’s most premium tea – Matcha – and is still family owned to this day.
A historic tea cultivating region dating back to the 1200s, Nishio’s stable climate, fresh pristine river waters, fertile soil, and remoteness from urban development foster tea leaves that are more resiliently green and full of nutrients. Currently, Aiya holds over 80% of the exclusive harvesting rights to the Nishio tea plantations.
Located in the mountains at 600m sea level, Toyota’s cooler climate acts as a natural barrier and protects the organic fields, as only few insects survive in the colder temperature. Kagoshima, in the southern edge of Japan, is an optimal location for organic teas because of its vast fields, mineral-rich volcanic soil, and remoteness from the city.
Dedicated to giving back to a world that gives us so much, Aiya has been traveling to Southeast Asia biennially to help with the reforestation of the Mangrove forests since 2001. So far, we’ve helped plant over 72,000 trees in South East Asian countries.
Matcha is a shade-grown, all-natural, powdered Japanese green tea. Unlike other teas, Matcha undergoes a number of additional steps in the production cycle before it makes its way into your cup, including: shade growing, hand picking, and granite milling into a fine powder.
Created over 800 years ago by Buddhist monks as a meditational tool, Matcha is known today as the healthiest, rarest, and most premium of all tea varieties from Japan.
Matcha is ground into a fine powder, which means you are consuming the entire leaf when drinking Matcha or enjoying a food or beverage made with Matcha. Matcha drinkers receive 100% of the benefits of the whole tea leaf, enjoying its antioxidants, amino acids, vitamins, minerals, and fiber.
Matcha contains higher antioxidant levels on a per gram basis than any other known natural fruits or vegetables. ORAC test results show that one gram of Ceremonial Matcha green tea contains 1,384 ORAC units – about 15x the antioxidants available in wild blueberries.
Source: Journal of Agriculture and Food Chemistry, Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
One of the key components in Matcha is the amino acid L-theanine, which is found almost exclusively in shade-grown green teas like Matcha. When L-theanine is combined with the natural caffeine in tea, it metabolizes more slowly, releasing the caffeine over a longer period of time and providing a stable three to six hour long energy boost (versus coffee caffeine at an hour to an hour and a half).
Though making a traditional bowl of Matcha can seem a bit intimidating at first, it’s actually quite simple once acquainted with the process and the accessories needed.