Wholesale matcha for ice cream and gelato

Bring Japanese matcha to your ice cream, gelato or soft-serve range. We supply matcha powder to ice cream parlours, gelaterias, restaurants and frozen dessert makers across the UK.

Our matcha comes from a fifth-generation family tea farm in Shizuoka, Japan, and is milled and packed at origin. Compare grades in your own base to find the flavour, colour and cost that suit your product.

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A swirl of matcha soft serve ice cream in a cone

Choosing a grade

Which matcha grade should you test?

Different bases and methods give different results, so judge the matcha in the product your customers will eat.

  • Premium Matcha

    £120.00 per 1kg bagSave up to 10% by the case

    A useful starting point when a smooth tea flavour and vibrant colour matter. Compare it in your base before fixing the recipe.

    Ice cream · Gelato · Soft serve

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  • Culinary Matcha

    Price on enquiry

    A stronger flavour made for food, worth assessing for production recipes where a pronounced matcha character and cost matter.

    Production · Inclusions · Sauces

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  • Ceremonial Matcha

    £170.00 per 1kg bagSave up to 10% by the case

    Our highest grade, for a signature dessert. The right grade is the one that performs best in your product at a sustainable cost.

    Signature desserts

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The grade name can't tell you how your product will turn out, so compare samples in the same recipe. Order ceremonial and premium samples from a free trade account; culinary matcha is by enquiry.

In production

Matcha for ice cream, gelato and soft serve

  • Ice cream and gelato: compare the tea flavour, the sweetness and the colour of the scoop at serving temperature.
  • Soft serve: trial the matcha in your base and machine, checking dispersion, consistency and flavour through service.
  • Plant-based desserts: test against your own base, as each has its own flavour and texture.
  • Sauces, coatings and layers: run a separate trial where matcha plays a different role.

Run a trial you can scale

  • Compare grades in the same base and process.
  • Weigh the matcha and record the amount per kilogram of mix.
  • Judge flavour, colour and texture after freezing and at serving temperature.
  • Check the result over your storage and service period.
  • Record saleable yield and matcha cost per portion before scaling up.

Wholesale supply

Ingredient information for your team

  • 100% Japanese green tea

    No added sugar, milk powder, flavourings or colouring, so you control the rest of the recipe.

  • By the bag or the case

    Order ceremonial and premium matcha online in 1kg bags, or save up to 10% with a case of 5 or 10, once or on subscription.

  • Seasonal launches

    Tell us your production dates and expected usage early, and we'll plan supply around them.

  • Documents for your approval

    Product specifications and a Certificate of Analysis for every batch, covering pesticides, heavy metals, microbiology and mycotoxins.

Lee and Sam Fitzgerald standing between rows of tea bushes on the family farm in Shizuoka

FAQ

Questions from ice cream and gelato makers

Is this an ice cream or soft-serve premix?

No. We supply pure matcha powder for your own base or recipe. It isn't a complete ice cream mix.

Can I use it in a dairy-free recipe?

Our matcha contains only green tea. Check the current specification alongside your other ingredients and production arrangements when you develop the finished product.

How much matcha should I add to my base?

There's no universal amount: it depends on the grade, the base, the sweetness and the flavour you want. Use measured trials and compare the frozen result before fixing your recipe.

Can I try more than one grade?

Yes. Open a free trade account to order 30g samples of our ceremonial and premium matcha, £10 each: what you spend comes back as credit on your next order. How samples work. For culinary matcha, tell us about your dessert.

Who we supply

Matcha for other kitchens and producers

Trusted by UK food and drink businesses

Plan your next matcha flavour

Tell us whether you make ice cream, gelato or soft serve, the base you use, your expected volume and when you need supply.

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