Matcha and Tea for Partners Who Care About Quality, Consistency, and Margin

Produced by farmers in Japan and China.
Trusted by specialty cafés, hotels, restaurants, and multi-venue groups.

Most partners find they are overpaying by 15 to 40 percent per kilo before switching to BAISAŌ and regain 12 to 22 percent beverage margin once the right Matcha and Loose-Leaf Tea are in place.

Trusted by specialty cafés, hotels, restaurants, and multi-venue groups.

Most Venues Lose Margin Because Tea Is an Afterthought

Guests remember your coffee and cocktails. They also notice when Tea is weak, inconsistent, or priced incorrectly.

That gap quietly reduces margin, lowers perceived quality, and limits repeat sales.

The commercial reality

• Venues often overpay by 15 to 40 percent per kilo
• Beverage margin typically increases by 12 to 22 percent with BAISAŌ
• The right Tea setup reduces waste and stabilises cost per cup
• Better Tea increases dwell time and improves food and pastry sales

What this means in practice

If your venue serves around 20 Matcha drinks per day, a small change in cost per cup can unlock:

• €240 to €600 additional margin per month
• €2,880 to €7,200 per year per venue

For multi-location groups, the upside compounds quickly.

Hidden operational costs of the wrong Tea

• Low-grade Matcha increases waste and inconsistency
• Commodity Loose-leaf Tea shortens dwell time and reduces food orders
• Fragmented supply makes forecasting difficult
• Staff service slows without clear preparation guidelines

All of this is preventable with the right Tea program.