FACTORY
A Tea Manufacturing Facility Aligned with International Standards
At Yamaei, our factory provides a clean and well-controlled environment,
where careful hygiene and temperature management are integral to every stage of tea production.
In addition to meeting international standards, we operate with environmental responsibility.
FACTORY
A Tea Manufacturing Facility Aligned with International Standards
At Yamaei, our factory provides a clean and well-controlled environment,
where careful hygiene and temperature management are integral to every stage of tea production.
In addition to meeting international standards, we operate with environmental responsibility.
CERTIFICATIONS
At Yamaei, we maintain management systems aligned with a range of domestic and international certification standards, reflecting our responsibility for safety and quality. By meeting third-party requirements at every stage—from raw material intake to production and shipment—we provide tea that customers in Japan and overseas can use with confidence.
USDA Organic
U.S. Department of Agriculture
Organic Certification
At Yamaei, we operate under Japan’s Organic JAS standards and apply USDA Organic certification through recognized equivalency.
This enables us to support overseas products in line with local organic requirements.
JAS Organic
Japanese Agricultural Standards
Organic Certification
Japan’s national organic certification system established by the Ministry of Agriculture, Forestry and Fisheries.
It sets strict standards covering cultivation, production, and management, and Yamaei handles organic teas that meet these requirements.
KOSHER Certification
KF Kosher Dietary Certification
A certification based on Jewish dietary laws, examining raw materials, production processes, and facility management.
Yamaei is certified to meet Kosher requirements, enabling us to serve markets where religious considerations are essential.
FDA Registration
U.S. Food and Drug Administration
Facility Registration
Yamaei’s factory is registered with the U.S. Food and Drug Administration (FDA) in compliance with regulations required for food exports to the United States.
With established manufacturing and hygiene controls, we ensure reliable product supply for overseas markets.
CERTIFICATIONS
At Yamaei, we maintain management systems aligned with a range of domestic and international certification standards, reflecting our responsibility for safety and quality. By meeting third-party requirements at every stage—from raw material intake to production and shipment—we provide tea that customers in Japan and overseas can use with confidence.
USDA Organic
U.S. Department of Agriculture
Organic Certification
At Yamaei, we operate under Japan’s Organic JAS standards and apply USDA Organic certification through recognized equivalency.
This enables us to support overseas products in line with local organic requirements.
JAS Organic
Japanese Agricultural Standards
Organic Certification
Japan’s national organic certification system established by the Ministry of Agriculture, Forestry and Fisheries.
It sets strict standards covering cultivation, production, and management, and Yamaei handles organic teas that meet these requirements.
KOSHER Certification
KF Kosher Dietary Certification
A certification based on Jewish dietary laws, examining raw materials, production processes, and facility management.
Yamaei is certified to meet Kosher requirements, enabling us to serve markets where religious considerations are essential.
FDA Registration
U.S. Food and Drug Administration
Facility Registration
Yamaei’s factory is registered with the U.S. Food and Drug Administration (FDA) in compliance with regulations required for food exports to the United States.
With established manufacturing and hygiene controls, we ensure reliable product supply for overseas markets.
MANUFACTURING FACILITIES
At Yamaei, we maintain a carefully controlled environment with strict hygiene and temperature management, from raw material storage through processing and manufacturing. By operating in a clean production environment and ensuring stable quality control, we are able to bring out the natural flavor and unique characteristics of each tea. Within this setting, we use equipment suited to each stage of production to process tea leaves with care and precision, delivering consistently high-quality tea.
Stone Mill
Using traditional stone mills, tea leaves are gently ground to bring out matcha’s natural color and umami.
High-grade matcha is processed at low speed and low temperature, resulting in a smooth texture and refined mouthfeel.
Iron Mill
Iron mills offer stable operation and precise control over particle size.
They allow flexible adjustments based on application and specifications, ensuring consistent quality and reproducibility in matcha production.
Roasting Machine
Roasting adjusts moisture levels while enhancing aroma and flavor.
By carefully controlling the process according to each tea’s characteristics, we bring out the unique profile and improve overall quality.
Leaf Filling Machine
Finished tea leaves are filled into bags using methods designed to reduce oxidation according to their intended use.
This helps preserve the tea’s natural flavor over time and prevents quality deterioration during storage and distribution.
Tea Bag Filling Machine
This equipment processes various teas into tea bags.
Biodegradable materials are available as an environmentally friendly option, and the triangular shape allows tea leaves to fully expand for optimal flavor extraction.
Can Sealer
This machine hermetically seals matcha cans after filling.
Its high airtightness protects matcha from air and moisture, maintaining freshness and flavor, and supports stable quality for storage and overseas shipping.
Raw Material Storage
This refrigerated room stores aracha (unrefined tea) at a low temperature of −7°C.
Strict temperature control minimizes deterioration and flavor changes, ensuring stable quality from the raw material stage through final processing.
Temp-Controlled Storage
This room stores finished tea in a temperature-controlled environment.
An automated rack system helps maintain consistent quality while improving production efficiency and ensuring traceability.
MANUFACTURING FACILITIES
At Yamaei, we maintain a carefully controlled environment with strict hygiene and temperature management, from raw material storage through processing and manufacturing. By operating in a clean production environment and ensuring stable quality control, we are able to bring out the natural flavor and unique characteristics of each tea. Within this setting, we use equipment suited to each stage of production to process tea leaves with care and precision, delivering consistently high-quality tea.
Stone Mill
Using traditional stone mills, tea leaves are gently ground to bring out matcha’s natural color and umami.
High-grade matcha is processed at low speed and low temperature, resulting in a smooth texture and refined mouthfeel.
Iron Mill
Iron mills offer stable operation and precise control over particle size.
They allow flexible adjustments based on application and specifications, ensuring consistent quality and reproducibility in matcha production.
Roasting Machine
Roasting adjusts moisture levels while enhancing aroma and flavor.
By carefully controlling the process according to each tea’s characteristics, we bring out the unique profile and improve overall quality.
Leaf Filling Machine
Finished tea leaves are filled into bags using methods designed to reduce oxidation according to their intended use.
This helps preserve the tea’s natural flavor over time and prevents quality deterioration during storage and distribution.
Tea Bag Filling Machine
This equipment processes various teas into tea bags.
Biodegradable materials are available as an environmentally friendly option, and the triangular shape allows tea leaves to fully expand for optimal flavor extraction.
Can
Sealer
This machine hermetically seals matcha cans after filling.
Its high airtightness protects matcha from air and moisture, maintaining freshness and flavor, and supports stable quality for storage and overseas shipping.
Raw Material Storage
This refrigerated room stores aracha (unrefined tea) at a low temperature of −7°C.
Strict temperature control minimizes deterioration and flavor changes, ensuring stable quality from the raw material stage through final processing.
Temp-Controlled Storage
This room stores finished tea in a temperature-controlled environment.
An automated rack system helps maintain consistent quality while improving production efficiency and ensuring traceability.
QUALITY CONTROL
At Yamaei, we conduct various inspections to ensure product safety and quality, in addition to maintaining strict hygiene control throughout the manufacturing process. From taste and aroma to microbiological safety, our teas are carefully evaluated from multiple perspectives so that customers can use them with confidence.
MAIN INSPECTION ITEMS
Sensory Evaluation
A test conducted using human senses to assess the tea’s inherent quality, including appearance, aroma, color, and taste. Experienced staff members perform tastings to check for off-flavors or odors and to confirm that the overall flavor balance is properly maintained. This is a crucial step in determining whether the product meets our quality standards.
Total Viable Count Test
An inspection that measures the number of bacteria present in food products. By monitoring total viable counts, we verify that manufacturing processes and hygiene controls are being properly maintained. Keeping results within established standards ensures product safety and reliability.
Escherichia coli (E. coli) Test
An essential inspection item for confirming food safety. E. coli is considered an important indicator of hygiene conditions, and confirming its absence verifies that manufacturing environments and handling procedures are properly controlled.
QUALITY CONTROL
At Yamaei, we conduct various inspections to ensure product safety and quality, in addition to maintaining strict hygiene control throughout the manufacturing process. From taste and aroma to microbiological safety, our teas are carefully evaluated from multiple perspectives so that customers can use them with confidence.
MAIN INSPECTION ITEMS
Sensory Evaluation
A test conducted using human senses to assess the tea’s inherent quality, including appearance, aroma, color, and taste. Experienced staff members perform tastings to check for off-flavors or odors and to confirm that the overall flavor balance is properly maintained. This is a crucial step in determining whether the product meets our quality standards.
Total Viable Count Test
An inspection that measures the number of bacteria present in food products. By monitoring total viable counts, we verify that manufacturing processes and hygiene controls are being properly maintained. Keeping results within established standards ensures product safety and reliability.
Escherichia coli (E. coli) Test
An essential inspection item for confirming food safety. E. coli is considered an important indicator of hygiene conditions, and confirming its absence verifies that manufacturing environments and handling procedures are properly controlled.
