Compare samples in the finished drink
Prepare each sample with the same tea weight, water temperature, milk quantity and glass size. Try the dairy and alternative milks you expect to serve, and taste before adding syrups.
Record flavour through milk, texture, aroma and how easily your team can prepare it. Consider colour alongside taste and consistency.
Work out the tea cost per serve
Divide the pack price by its weight in grams, then multiply by the grams used per drink. As an illustration only, a $200 kilogram of matcha used at 3 g per drink costs $0.60 in tea per serve. This is not a Hanacha price quote.
A kilogram makes about 333 drinks at 3 g each before wastage. Add milk, other ingredients, packaging, labour and wastage when assessing the full cost. Confirm whether quotes include freight and applicable tax.
Order for freshness and demand
Ask about minimum orders, pack sizes, stock availability and delivery lead times. Compare these with expected weekly usage rather than ordering more only for a lower price per kilogram.
Keep tea sealed, dry and away from heat and sunlight, following pack instructions. Label opened stock and use older suitable stock first. Give staff a consistent measuring and preparation method.
Ask about café support
Hanacha welcomes wholesale enquiries across Australia, with support based in Brisbane. Ask about matcha, hojicha and genmaicha powders, preparation guidance and menu ideas.
Request a café sample and tell us your milk choices, expected volume and delivery postcode. Sample arrangements, order quantities, pricing and lead times are confirmed before supply. Co-branded tins are available by enquiry, with artwork and minimum quantities agreed before ordering.
