For cafés

A matcha latte that tastes the same on every shift.

The hard part of a café matcha programme is not the first cup — it is the thousandth. Colour, bitterness and cost all drift unless the grade and the process are locked to the serve.

Pick the grade by the cup

Latte grade is selected around milk and ice, not around a whisked-tea ideal.

The four levers

What keeps a latte program consistent.

None of these are magic. They are choices made once, then held per lot.

1. Latte grade selection

Choose a grade for bright clean green behind milk, smooth umami and low harsh bitterness. A grade built for whisking can be the wrong, costlier choice in a milk-heavy latte.

2. Colour stability

Set a colour target and confirm it on the lot. The second delivery should match the first — that is what "consistent" means to a regular customer.

3. Cost per serving, set first

Dosage and grade decide your cost per cup before you print the menu. A simple per-serving maths prevents a popular drink from quietly losing margin.

4. A repeatable lot

One lot number links the approved sample to every bulk bag. When a barista changes, the cup does not.

We select around your serve

Tell us hot latte, iced, or bakery dusting, and the target you taste for. The sample is chosen for that cup, with a spec sheet you can hand to any barista.

Proof before launch

Per-lot residue and microbial screening for your market, plus the valid certificate scope confirmed during onboarding, so the drink you put on the menu is documented end to end.

Develop a Tea Menu Cost Per Serving

A matcha latte that tastes the same on every shift.

What keeps a latte program consistent.

1. Latte grade selection

2. Colour stability

3. Cost per serving, set first

4. A repeatable lot

We select around your serve

Proof before launch

Keep exploring the knowledge center.

Matcha Cost Per Serving

Matcha Grades Explained

Café Tea Menu