For Cafes & B2B
Tailored solutions to bring wasanbon’s elegance into your café.
Expanding Matcha Culture — Without Compromising Authenticity
When whisky was first introduced to Japan, heavily peated Scotch was often considered too intense for the Japanese palate.
Japanese whisky makers responded not by rejecting authenticity, but by creating smoother, more approachable expressions that allowed more people to discover whisky culture. Highballs later played a similar role — making whisky easier to enjoy while ultimately leading many drinkers toward more complex and traditional styles.
At YOHAKU, we believe matcha deserves the same evolution.
Our single-estate, single-cultivar “Okumidori” Uji Premium Matcha offers a deeply authentic expression of Japanese tea culture. Carefully cultivated in Uji, Japan, Okumidori is prized for its vivid green color, refined sweetness, and rich umami.
However, for many people outside Japan, traditional matcha can initially feel too bitter or astringent.
That is why we created our Matcha × WASANBON blend.
By combining premium Uji matcha with traditional WASANBON sugar, we soften bitterness while preserving — and even enhancing — matcha’s natural umami and aroma.
Rather than masking matcha, WASANBON creates a smoother, rounder, and more approachable experience that allows more people to genuinely enjoy high-quality Japanese matcha.
We believe this product can serve as a gateway into authentic matcha culture for cafés, restaurants, hotels, and tea professionals around the world.
Crafted for both traditional preparation and modern café applications, our blends are designed to deliver consistency, elegance, and a refined Japanese taste experience across a wide range of uses.
Recommended Café Recipe
Refined sweetness that enhances matcha’s umami while softening bitterness and astringency.
Matcha Cappuccino
A smooth and approachable matcha experience designed for modern cafés while preserving the authentic character of Japanese tea culture.
By combining premium Uji matcha with traditional WASANBON sugar, bitterness is softened naturally while the rich umami and aroma of matcha remain beautifully present.
Recipe
2g Matcha Powder
2g WASANBON Sugar
40g Hot Water (80°C / 176°F)
40g Steamed Milk
Whisk the matcha and WASANBON thoroughly with hot water until smooth and lightly foamed.
Add steamed milk and finish with a delicate layer of milk foam.
The result is a balanced and refined matcha cappuccino with softened bitterness, enhanced umami, and a smooth, elegant finish.
Preparation of Usucha
(The Light and Traditional Style of Matcha)
Sift the matcha to remove any lumps and create a smoother texture.
Place 2 chashaku scoops or 1 teaspoon of matcha (2g / 0.07oz) and 2g of WASANBON into a chawan bowl.
Pour 70ml (2.46fl oz) of hot water into the bowl.
Recommended water temperature: 80°C (176°F).
Using a bamboo chasen whisk, whisk briskly until a fine layer of foam appears on the surface.
For the best flavor and aroma, enjoy immediately after whisking while the matcha is fresh and vibrant.
Preparation of Koicha
(The Rich Ceremonial Style of Matcha)
Sift the matcha to remove any lumps and create a smoother texture.
Place 4 chashaku scoops or 2 teaspoons of matcha (4g / 0.14oz) and 4g of WASANBON into a chawan bowl.
Pour 50ml (1.76fl oz) of hot water into the bowl.
Using the bamboo chasen, gently knead and blend the matcha into the water.
Unlike Usucha, Koicha is not whisked into foam. Instead, it develops a thick, smooth, and concentrated texture.
The refined sweetness of WASANBON softens bitterness while allowing the deep umami of matcha to unfold beautifully.
Only high-grade matcha is suitable for Koicha preparation, as lower-grade matcha may produce a harsher or more astringent taste.
OEM / Private Label Solutions
Tailored OEM and private label solutions for your brand.
We also offer flexible OEM and private label solutions tailored to your brand.
From original packaging design to custom label application, we can support cafés, retailers, tea brands, and distributors looking to create their own matcha or WASANBON product line.
Available options include:
Original label application
Custom packaging design
Café & wholesale packaging formats
Professional-use aluminum packs
Retail-ready pouch packaging
Co-branded product development
Whether you are looking to introduce a refined Japanese tea experience under your own brand or develop a completely original concept, we can support flexible small-batch and wholesale production.
Crafted in Japan with carefully selected Uji matcha and traditional WASANBON sugar.
Culinary Applications & Consulting
Crafting balance with wasanbon in sweet and savory dishes.
Beyond matcha, WASANBON can be beautifully incorporated into a wide range of pastries, desserts, Japanese confectionery, beverages, and even refined savory cuisine.
Its delicate sweetness and smooth finish make it especially suitable for applications where balance, subtlety, and ingredient harmony are essential.
We also provide consultation and product development support for cafés, restaurants, pastry chefs, tea brands, and food manufacturers seeking to integrate WASANBON into their own creations.
Available support includes:
Recipe development
Café menu proposals
Dessert and confectionery applications
Japanese cuisine pairings
Matcha beverage development
Product concept consultation
OEM and collaborative product development
From traditional Japanese sweets to modern café creations, we help bring refined Japanese sweetness into contemporary culinary culture.
Win Aoyama Bld, 2-2-15 Minami-Aoyama, Minato City, Tokyo 107-0062, Japan
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