A working importer, not a matcha brand.
Sunhouse buys single lots from named producers in Kagoshima and Shizuoka, handles them cold in Orlando, and supplies them direct to independent cafés, matcha bars, bakeries, and people who drink the same tea at home.
Most matcha sold in the United States has no address. Ours does.
The powder in a typical wholesale tin passed through a broker, a repacker, and a warehouse that treated it like flour. By the time it reaches a bar it may be a year past harvest and two shades off the green it started as. That's not a quality problem at the farm — it's a handling problem in the middle.
We built Sunhouse to remove that middle. We select lots ourselves, keep them sealed and cold from arrival to shipment, and publish the harvest, the region, and the producer's cup profile on every lot page. There is no house blend to hide behind.
Four hands, and we're two of them.
Japan → Orlando → you
- 01Kagoshima & Shizuoka, Japan
Selected at the mill
We buy specific lots, not a standing contract for whatever is available. Each candidate is cupped against the last one we bought — astringency, body, sweetness, and how it behaves under milk. If a lot isn't better than what's already on our shelf, we pass on it.
- 02Sealed at origin
Packed against oxygen
Matcha's enemies are air, heat, and light. Lots leave Japan sealed in high-barrier packaging and stay sealed through transit, so the color and aroma that made us buy the tea are the ones that reach you.
- 03Orlando, Florida
Cold-stored on arrival
Inventory goes cold and sealed the day it lands, then gets pulled to order. Nothing sits on a warm shelf waiting for a purchase order, which is the single most common way good matcha turns dull before anyone drinks it.
- 04Your bar or your kitchen
Shipped in 2–4 days
One warehouse, one hand-off, no third-party fulfillment. Retail orders ship in 30 g and 100 g tins or 250 g pouches; trade orders ship in sealed 1 kg bags so a café only opens what it's working through.
Four rules that cost us money and keep the tea good.
Named origin or nothing
Every lot traces to a region and a mill. If we can't tell you where a tea came from, we don't sell it — that's the line between an importer and a repacker.
Three lots, held honestly
A wider catalog would mean holding stock long enough to go flat. Three lots cover café service, everyday whisking, and the top of the ceremonial range, and each one turns over fast.
No unearned marks
We don't display certification symbols we can't substantiate, and we don't use unregulated grade language to imply quality. Kakegawa Reserve is organically grown; the other two are grown to producer standards, and we say exactly that.
Agriculture, not a formula
Harvests differ. When a lot changes we cup the replacement and tell standing accounts before the old one runs out, rather than quietly swapping in something similar.
Bars, kitchens, and one good cup at home.
Independent cafés and matcha bars that need the same tea in July that they trained on in April. Bakeries and pastry programs that need a matcha with enough body to survive butter and sugar. Hospitality groups running several locations off one harvest allocation. And drinkers who want the tin the bar is actually using rather than a supermarket blend.
Formats run from a 30 g tin to 5 kg of sealed bulk, which means a café can trial a lot at retail scale before committing a season to it.
- Founded
- Florida, United States
- Ships from
- Orlando, FL
- Sourcing regions
- Kagoshima · Shizuoka
- Current lots
- Three, single-origin
The same lots we serve.
Café, home, or wholesale — every package ships from Orlando within 2–4 business days.