Korean Matcha & Hojicha Wholesale for Cafés | KTeaShop
Matcha wholesale · Zürich말차 · 호지차
Matcha wholesale for cafés in Switzerland.
Organic Korean matcha and hojicha for cafés, matcha bars and restaurants in Zürich and across Switzerland. Pan-fired the Korean way, so the cup is nuttier, rounder and gently roasted: a second origin outside Japan’s queue, in stock in Zürich.
Every Japanese supplier draws on the same tencha. Switching supplier moves you to another queue for the same leaf.
5,300 tof tencha, the leaf matcha is made from, grown in Japan in a yearMAFF, 2024 harvest
+72%at Kyoto’s first tencha auction: ¥8,235 to ¥14,127 per kg in one yearJA Zen-Noh Kyoto, 2026
2.4×Japan’s own green tea imports in Q1 2026, to cover its shortfallNorinchukin Research Institute, 2026
13Japanese tea makers closed in 2025, a recordTeikoku Databank, 2026
Sources: MAFF, 茶をめぐる情勢 (2026) · JA Zen-Noh Kyoto first tencha auction, via Shokuhin Shimbun (May 2026) · Norinchukin Research Institute (May 2026) · Teikoku Databank (2026).
Pan-fired덖음
Pan-fired the Korean way. Nuttier in the cup.
Japanese matcha starts from steamed leaf. In Korea, fresh leaf is fired in a hot iron pan, a process called deokkeum. It gives our matcha and hojicha a nutty, toasty depth and a roasted aroma a steamed tea doesn’t have.
01Nuttier matcha
Rounder and softer, with toasted grain and chestnut instead of marine sharpness.
02Deeper hojicha
The roast builds on pan-fired leaf, so the aroma is warmer and lasts through milk.
03Made for lattes
Nutty, roasted notes sit naturally with oat milk, brown sugar and desserts.
Grades등급
Three powders for your bar.
A tea sommelier matches the grade to how you serve it: straight, with oat or dairy milk, iced or in desserts. Each comes with a recipe card.
Stone-milled · first spring leaf
Ceremonial matcha
Pan-fired leaf, stone-milled: soft and nutty when whisked straight, toasty in a premium latte.
Whisked straight
Premium lattes
Signature drink
For milk · hot and iced
Premium matcha
Built for everyday lattes: holds its colour and flavour through oat or dairy milk and ice.
Hot and iced lattes
Blended drinks
Seasonal menus
Roasted leaf and stem
Hojicha powder
Pan-fired leaf roasted until amber. A deeper, toastier roast that carries through milk and sits next to matcha without repeating it.
Roasted lattes
Afternoon and evening menus
Desserts and baking
From 1 kg per powder. Private label from 10 kg. Prices per kilo, in writing, with your samples.
Korean vs Japanese비교
Same ritual. A different garden, and a different cup.
Japanese matcha
Korean matcha · KTeaShop
Supply
One national pool of about 5,300 t, the US first in line
A separate Korean harvest, planned with partner venues
Garden
Large producing regions, often mechanised
Three Korean origins, Jeju, Hadong and Boseong, named on every lot
Organic
A small share of production
USDA, EU, JAS and Korea Organic
Processing
Steamed leaf
Pan-fired leaf (deokkeum), the Korean way
In the cup
Deep umami, marine notes
Nuttier and rounder, with a roasted aroma: toasted grain, chestnut, fresh grass
On your menu
What every café already pours
A drink your guests haven’t had everywhere else
Hojicha호지차
Add hojicha before your guests ask for it.
Korean hojicha starts from pan-fired leaf, then is roasted, so the aroma is warmer and toastier than a steamed-leaf hojicha. And because it isn’t made from tencha, it doesn’t draw on the raw material behind the matcha shortage: steadier supply, lower cost per cup.
Where hojicha earns its place
An afternoon and evening latte that isn’t coffee
Pairs with oat milk, brown sugar and vanilla
Desserts, soft serve and baking
A matcha and hojicha flight on a tasting menu
On your menu메뉴
Drinks your street doesn’t have yet.
Delivered with recipes, cost per serve and staff training.
Iced matcha latteLayered, for the counter
Matcha & wagashiA set for the afternoon
Dessert pairingCourse by course
Matcha tastingFor staff and guests
Origins산지
Matcha from Jeju, Hadong and Boseong.
Three Korean regions, each lot named by region and garden, so your second order matches your first. Taste them side by side in the sample set.
Jeju제주
Jeju Island
Tea grown on volcanic soil, in sea wind and mild winters.
Organic matcha · Organic, Korean HACCP, FSSC 22000, Halal
Hadong하동
Ssanggye Tea
Wild-grown leaf on the slopes of Jirisan, led since 1975 by tea master Kim Dong-gon.
Organic matcha · Organic, Korean HACCP, FSSC 22000, Halal
Boseong보성
Bohyang Tea Garden
Five generations of the Choi family since 1937. Matcha from organic early-spring leaf; hojicha roasted from leaf and stem.
The grades that fit, with a recipe card. Test them against what you use now.
03Pilot from 1 kg
Run it as a second matcha or a new hojicha drink. No long contract.
04Reorder on a rhythm
An agreed schedule, so you know what is coming and when.
Straight answers before the samples.
Will Korean matcha taste like the matcha I use now?
No, and that is the point. Korean leaf is pan-fired, not steamed, so the matcha is nuttier and rounder, with a gentle roasted note instead of marine sharpness. In milk drinks it reads as toasty and smooth; served straight, it is its own tea. That is why samples come first.
Do I have to switch my whole matcha supply?
No. Many cafés start with Korean matcha as a second matcha or a backup, or add hojicha as a new drink. You keep your current supplier and depend on it less.
What are the minimum orders?
1 kg per powder. Private label starts at 10 kg per powder.
Will the price change during the season?
We confirm the per-kilo price in writing with each order. If a new harvest changes the price, you hear it from us before you reorder, not on the invoice.
Is it organic?
Yes, where the lot is certified: USDA, EU, JAS and Korea Organic at the garden, imported under our Swiss organic certificate CH-BIO-006.
Do you supply cafés in Zürich?
Yes. Our stock is in Zürich-Altstetten, so orders within Switzerland ship within days of confirmation.
Where do you ship?
Switzerland, the EU and the UK, from stock in Zürich.
Café sample set
Taste it on your own bar.
Tell us how you serve matcha today. Within one business day you have the grades we recommend and how to get samples to you.
Samples before any commitment
Prices per kilo, in writing
Recipe card for your drinks
Café sample set
Request the catalogue
Tell us your café, country and how much matcha you use each month. You receive the grades we recommend, prices per kilo and how to get samples to your bar.
