Matcha wholesale supplier for Florida

Who we supply in Florida

Miami's café and dessert scene has expanded fast, with matcha now standard on menus that are overwhelmingly cold-drink driven. Orlando's tourism sector buys at hospitality scale, Tampa and St. Petersburg have a growing independent scene, and Jacksonville anchors the north. Across all of them, iced and blended service is the norm rather than the exception.

• Miami cafés and dessert operators serving an almost entirely cold-drink market.
• Orlando hotel and attraction food service, buying at volume with fixed specifications.
• Boba shops across Orlando, Tampa, and the Miami suburbs.
• Exporters and re-packers using Miami as a gateway to Latin America and the Caribbean.

Getting matcha from Japan into Florida

Florida has more usable gateways than almost any state. PortMiami and Port Everglades handle container traffic, JAXPORT serves the northeast, and Port Tampa Bay the Gulf side. Miami International is one of the largest international freight airports in the country, with unusually deep experience in food and perishables handling.

• Ocean: PortMiami or Port Everglades for the south, JAXPORT or Tampa depending on your address.
• Air: Miami International, with routine food import clearance and heavy international capacity.
• Onward: Florida is long — Miami to Jacksonville is a full day's drive — so pick the gateway nearest your delivery point.

Licensing and compliance on the Florida side

Alongside the federal import requirements, the Florida Department of Agriculture and Consumer Services runs the Division of Food Safety and issues food permits for wholesale, storage, and retail food operations, while restaurants are regulated by the Department of Business and Professional Regulation. Confirm which applies to you before ordering.

• A café or restaurant serving drinks is generally DBPR territory; a warehouse or repacking operation is FDACS.
• If you re-export product, the destination country's import requirements are entirely separate from the US ones.

Heat, humidity, and a twelve-month season

Florida is the hardest storage climate we ship to. Heat degrades matcha and humidity does worse — the powder absorbs moisture from the air, clumps, and loses aroma permanently. An open bag behind a bar in Miami in August is on a much shorter clock than the same bag in Denver.

The order plan should reflect that rather than fight it. Buy in smaller units so an opened bag is finished within days, keep unopened stock refrigerated and let it come fully to room temperature before opening so condensation does not form, and order more frequently rather than in bulk. We would rather ship you four modest orders a year than one large one that spends a Florida summer degrading in a store room.

How a first Florida order works

Most Florida accounts start the same way: we talk through what you actually serve, send samples of the two or three lots that fit, and you brew them on your own equipment with your own milk before anyone talks about volume. A powder that shines in a tasting bowl can still fall apart in a 16 oz iced latte, so the test that matters is the one done in your bar.

• Tell us the drink, not just the grade. Iced, hot, oat milk, sweetened — each pushes toward a different lot.
• Sample first, commit second. We would rather lose an order than have you stuck with 20 kg that doesn't match your menu.
• Then we quote landed. Freight to Miami included, so the number you compare is the number you pay.