Frequently Asked Questions

Yes. We welcome global inquiries. Leave your company name, contact name, email, and needs at the bottom of the page. Our business team will follow up within 1-2 business days with a current quotation and suitable logistics suggestions.

All of our matcha comes from core tea regions in China. We operate organic gardens in Jingshan, Hangzhou, Zhejiang, and follow China, EU, and USDA organic standards for traceable purity.

Never. Balance Master provides 100% natural matcha powder. The green color and aroma come from shade cultivation and fine stone milling, not artificial additives.

Matcha is sensitive to light, temperature, and humidity. For daily storage, keep it sealed in a cool, dry place away from sunlight.

For long-term storage, keep the factory package unopened and refrigerate or freeze it. Lower temperature helps preserve color and flavor.

Because our matcha is 100% natural tea with no color fixer, gradual darkening over time is normal. Strict sealing, darkness, and low temperature help most. Higher grades with more chlorophyll tend to be more color stable.

Fine matcha can lightly clump because of weight and static electricity. This does not affect quality or hygiene. Sift it gently before use to restore fluffiness.

It can. Matcha absorbs moisture and may interact with fermentation ingredients. Adjust liquid ratio or fermentation time in baking tests.

Yes. Active components and natural pigments dislike long high heat. Overheating weakens the shaded aroma and turns color brownish. Add matcha later in processing when possible.

Isuzu is the entry choice: light, sweet, low bitterness, good for lattes, smoothies, and daily drinking.

Unka is for advanced tasting: richer koicha-level taste and umami.

Tenshu is collectible-level: rare output, layered intensity, and a stronger profile for serious practitioners.

Caffeine varies by grade and concentration. A standard bowl using about 2g powder generally contains 80-120mg caffeine, offering gentle and lasting energy with the balancing effect of L-theanine.