ICHI for Hospitality
The tea your guests will remember.
A quiet, precise tea program for hotels, restaurants, and cafés that treat every detail as part of the experience.
Not a supplier. A source.
Most matcha served outside Japan is blended, industrially shaded, and milled for volume. ICHI works differently: one region, one harvest, one standard. Our teas come exclusively from Asahina in Fujieda, Shizuoka — one of Japan's three great gyokuro regions — shaded for twenty days under hand-woven straw komo and stone-milled from May first-flush leaves.
For your guests, that difference is immediate: deeper umami, a quieter sweetness, and a story that is true from field to cup. For your team, it becomes a service ritual worth performing.
What a partnership includes
Seasonal allocation
Reserved quantities from each May harvest, so your menu never depends on leftover stock. Documented origin, farmer, shading days, and vintage for every lot.
Brewing specifications
Water temperature, dosage, and whisking protocols developed for service conditions — from omakase counters to in-room ritual sets.
Staff training
Tasting sessions and preparation training for your team, so the story of Asahina is told correctly at the table.
Menu development
Support for tea pairings, signature drinks, and gift programs that fit your venue's identity — without diluting the tea's.
How it begins
Inquiry
Tell us about your venue, your guests, and how you imagine tea in your service.
Tasting
We arrange a guided tasting of the current harvest — in person or by courier.
Allocation
We agree on quantities, specifications, and training, and reserve your allocation from the harvest.
Begin the conversation
Partnerships are intentionally limited to protect quality and allocation. We respond to every serious inquiry personally.
Contact ushello@ichi-tea.com