Common Mistakes When Bringing Matcha In

Where operations tend to stumble.

Starting with the large package

Per-serving cost drops, but before volume is established the stock sits.

Post-opening guideline: two weeks to a month. A kilogram at 20 g per serving is 50 cups — fifty days at one per day.

The back half gets served after quality has declined. Start small and scale once volume is known.

Tasting it alone

Mixing powder with hot water tells you little about what you will sell.

If it goes out with milk, test with milk. If it goes out over ice, include the ice — and taste it again after the ice has melted, since that is what the customer finishes.

Not testing dispersion

A product that resists mixing is unusable during service.

Time it with your own tools and workflow. If a hot-water paste step is needed, count that time.

Costing the powder only

Milk, cups, straws, waste. Total or the figure is wrong.

Measuring variance and remakes mean actual servings run below the calculation — estimate about ten percent lower.

No designated storage

Powder is sensitive to light, heat, and moisture, and absorbs odors.

Near the stove, under the sink, beside spices — all bad. An opened bag left out takes on moisture and cakes.

Wet spoons

The most frequent single failure. Once moisture enters, caking spreads from that point.

Designate a dry measuring tool and do not store it inside the bag.

Assuming supply is stable

Matcha is agricultural. Japan's 2025 green tea exports roughly doubled in value and supply conditions are tight.

Confirm whether the same product will remain available and how pricing changes are communicated.