Cha-no-wa: The Art of Matcha Sweets
Our Rich Heritage: Over 70 Years of Matcha Excellence
At Cha-no-wa, we are proud custodians of a rich heritage that spans over 70 years as a tea specialty shop rooted in Hiroshima, Japan. As a premier Japanese matcha brand, we dedicate ourselves to crafting exquisite sweets infused with the finest Uji region matcha. Our commitment to quality ensures that each creation is made with the highest-grade ingredients, meticulously prepared with utmost care and attention to detail.
Sourcing the Finest Uji Matcha: The Expertise of Mr. Haruhide Morita
The essence of our irresistible matcha sweets originates from the heart of Uji—a region celebrated for producing Japan’s most exceptional matcha. We exclusively use matcha handpicked by Mr. Haruhide Morita, a master tea appraiser whose expertise is unparalleled. Mr. Morita’s profound knowledge and skill have earned him prestigious accolades, including the Minister of Agriculture, Forestry, and Fisheries Award three times, victories in the National Competition for Tea Appraisal Techniques on three occasions, and five wins in the Kyoto Prefectural Competition for Tea Appraisal Techniques.
Embark on an Journey with Cha-no-wa Matcha Sweets
Thanks to Mr. Morita’s discerning eye and deep understanding of tea, we promise a matcha experience that stands unrivalled. Each of our sweets is a blend of tradition and innovation, crafted to delight both the palate and the eye. From the classic allure of matcha mochi to the of matcha butter cake, our offerings capture the unique flavor and health benefits of matcha in every bite.
An Unparalleled Matcha Experience: Tradition and Innovation in Every Bite
Cha-no-wa matcha sweets. Let us provide an unforgettable experience that resonates with the true spirit of Japanese craftsmanship.
Our Collaboration with Japan’s Foremost Tea Appraiser
At Cha-no-wa, we are honored to have Mr. Haruhide Morita, Japan’s foremost tea appraiser, as our esteemed advisor. With his profound knowledge of tea, Mr. Morita meticulously blends the highest quality Uji matcha, known as “Kintenkaku.” This exceptional matcha, valued at no less than 50,000 yen per kilogram, is specifically tailored to enhance the unique characteristics of our matcha sweets. His expertise ensures that each confection embodies the true essence of premium matcha, offering an unparalleled taste experience.
Finely Stone-Milled Uji Matcha from Kyoto Prefecture
Located in Hiroshima—a region not traditionally known for tea production—our tea shop prides itself on being a connoisseur of exquisite ingredients without regional limitations. All of Cha-no-wa’s products are exclusively crafted using Uji matcha sourced from Kyoto Prefecture.
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Through meticulous stone mill grinding techniques, we achieve an exceptionally fine texture, resulting in matcha particles of unparalleled smoothness.When evaluating the quality of matcha, three key factors are considered: taste, color, and aroma. At Cha-no-wa, we use such high-quality matcha in our sweets that it is delicious enough to be enjoyed on its own. This commitment ensures that every confection not only delights the palate but also embodies the true essence of premium matcha.
Our Collaboration with Master Pastry Chefs to Perfect Matcha Confections
As a company deeply rooted in tea craftsmanship rather than confectionery, we faced significant challenges in creating delectable matcha sweets. Simply adding matcha to existing recipes did not yield satisfactory results, as each confection requires a unique balance of ingredients. We found it necessary to incorporate a substantially higher amount of matcha than typically used by confectioners to capture the authentic flavor we desired. This adjustment significantly altered the texture and characteristics of the dough, prompting us to reevaluate our entire baking process.
To overcome these challenges, we enlisted the expertise of two highly skilled pastry chefs: Mr. Yoshihiro Yamakawa, the esteemed founding pastry chef of Antenor, and Mr. Shotaro Hanaguchi, an exceptionally talented chef who achieved third place in the individual category at the Coupe du Monde de la Pâtisserie—the World Cup of Pastry. Their profound knowledge and innovative approaches were instrumental in developing the perfect matcha sweet recipes. Together, we collaborated to create a delicious assortment of matcha confections that not only delight the palate but also embody the true essence of our finest matcha. This partnership has allowed us to bring a harmonious blend of tradition and innovation to every bite, elevating the art of matcha confectionery to new heights.
Chef Yoshihiro Yamakawa: A Maestro of Matcha Confectionery
With over 40 years of culinary excellence, Chef Yoshihiro Yamakawa is celebrated for his mastery in crafting sweets that showcase matcha from Uji, one of Japan’s most esteemed tea-producing regions. His profound understanding of matcha has led him to develop recipes that authentically capture its rich flavors and nuances.
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Early in his illustrious career, as the founding chef of the renowned pastry shop “Antenor” in Kobe, Chef Yamakawa’s creations garnered national attention. His exquisite sweets were featured in prestigious publications such as Fujingaho and Vincentkan, cementing his reputation as a leading confectioner. A notable highlight was his tenure at Malebranche, where his introduction of maple syrup pies resulted in a remarkable tenfold increase in sales—a testament to his innovative prowess and ability to captivate palates.
Today, Chef Yamakawa’s expertise remains in high demand, with numerous companies seeking his collaboration for new culinary ventures. His desserts are beloved for their authentic tea flavors and unwavering commitment to high-quality ingredients. This dedication resonates deeply with Cha-no-wa’s mission, as both share a passion for creating exceptional tea-infused treats. Together, they continue to elevate the art of matcha confectionery, delighting enthusiasts around the world with their unparalleled creations.To create matcha delicacies that are truly unparalleled, Cha-no-wa has entrusted Chef Hanaguchi with the finest matcha available. His exceptional expertise ensures that each confection not only delights the palate but also embodies the rich traditions and exquisite flavors of Japanese matcha.
Chef Hanaguchi: Master of Chocolate and Matcha Confectionery
Renowned for his exceptional mastery of chocolate, Chef Hanaguchi has perfected the art of harmoniously blending matcha with white chocolate. In 1997, after winning a national confectionery competition, he established his own patisserie, “Patisserie Image,” nestled in a serene residential area just a 20-minute drive from Hiroshima City. During this period, he successfully advanced through the domestic qualifiers of the esteemed “Coupe du Monde de la Pâtisserie,” often referred to as the World Cup of Western confectionery.
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He established his own patisserie, nestled in a serene residential area just a 20-minute drive from Hiroshima City. During this period, he successfully advanced through the domestic qualifiers of the esteemed “Coupe du Monde de la Pâtisserie,” often referred to as the World Cup of Western confectionery.
Upon securing their place in the global competition, Chef Hirohiro Tsujiguchi—the proprietor and head chef of “Mont Saint Clair”—joined forces with Chef Hanaguchi in a collaborative quest for international recognition. As key members of the newly formed All-Japan team, they embarked on this ambitious journey, achieving outstanding individual and team results by securing second and third places, respectively.
To create matcha delicacies that are truly unparalleled, Cha-no-wa has entrusted Chef Hanaguchi with the finest matcha available. His exceptional expertise ensures that each confection not only delights the palate but also embodies the rich traditions and exquisite flavors of Japanese matcha.