robi 500g Café Pack
robi
robi matcha through textured glass

Matcha made for lattes.

Wholesale matcha for cafés in Australia

Matcha made for lattes.

Made to bring out the best in every latte.
Grown in Vietnam. Processed and packed in Japan.

robi MATCHA in white against a green, textured-glass background

For everyday café service

Matcha for your café.

Our 500g Café Pack makes approximately 125 lattes, based on 4g of matcha per serve.

Illustrative close-up of green matcha powder

MATCHA

500g
A$65Approx. 125 serves · A$0.52 / cup
Order 500g
Illustrative close-up of brown roasted hojicha powder

HOJICHA

500g
A$-Approx. 125 serves · A$0.52 / cup

Considering robi for your café?

Start with a 100g trial pack.
We’ll help you bring matcha to your café.

Explore our café trial Wholesale for Cafés

Concept

Why it works
in milk.

Milk, ice and syrup change the balance.

Traditionally, it is whisked with water and appreciated for its delicate aroma, umami and sweetness. Add milk, ice and syrup, and much of that nuance can disappear.

Yet cafés have continued to use ceremonial-grade matcha for lattes, often because there has been little choice designed specifically for the job.

As global demand grows, using ceremonial matcha in every latte also puts pressure on the tea best enjoyed where it belongs: in tea bowls, tea rooms and the traditions it was created for.

robi takes a different approach.

We make matcha specifically for cafés and lattes—developed around milk, colour, flavour and the realities of everyday café service.

TASTE NOTE

The taste of robi.

Smooth, balanced, and made for milk.

robi and traditional premium matcha: taste profilesScores out of five, robi first and traditional premium matcha second. Sweetness 4 and 2. Umami 4 and 4. Smoothness 4 and 2. Milk balance 5 and 3. Bitterness 3 and 5. Taste characteristics, not a quality ranking.Sweetness4 · 2Umami4 · 4Smoothness4 · 2Milk balance5 · 3Bitterness3 · 5

Designed to taste right in lattes.

Scores out of 5 Taste characteristics, not a quality ranking.

What does that taste like?

Umami, with less astringency.

Cool nights, morning mist and shading before harvest all help retain umami and keep astringency low.

A consistent taste through the year.

Seven harvests a year reduce reliance on any single season’s crop, helping cafés serve a consistent cup in March and October.

Flavour that holds its own in milk.

We develop our matcha so its umami remains, even when diluted with milk and ice.

A softer colour.

Our colour is less intense than Japanese-grown matcha. We want to be open about that. Compare it in milk, rather than as a powder.

Our philosophy

Taking Japanese craft to the world.Growing matcha beyond borders.

Protect the culture. Share the craft.

As Japan’s production of tencha, the leaves used to make matcha, struggles to keep pace with growing demand, tea producers from Shizuoka, one of Japan’s long-established tea regions, have found new possibilities in Vietnam.

In its mountain regions, warm days give way to cool nights. Year-round warmth and plentiful rainfall offer promising conditions for tea, and a place for Shizuoka’s knowledge to take root.

Why Vietnam?

A city known as the capital of tea.

Bao Loc, in Lam Dong province, sits on a plateau 850 metres above sea level. Known in Vietnam as the “capital of tea”, it is where our matcha is grown.

A tea factory built in 1927 still stands here, and the city’s tea is registered under the B’Lao tea trademark.

We found a place with a century of tea-making experience.

A climate suited to matcha.

Elevation
850m
Day–night difference
Approx. 10°C
Annual rainfall
Over 2,500mm
Harvests
7 a year

Cool nights help preserve umami.

During the day, tea leaves produce amino acids, the source of umami. Warm nights cause the leaves to use them up. In Bao Loc, daytime temperatures of 27°C fall to 16°C before dawn. Those cooler nights help retain umami in the leaves.

Morning mist softens the sunlight.

For around 20 days before harvest, matcha tea gardens are covered to block sunlight and limit the shift from umami towards astringency. Bao Loc’s daily morning mist helps that work along.

Fresh shoots throughout the year.

In Japan, tea plants stop growing in winter. The spring harvest comes once a year; when that supply runs short, producers must wait until the following spring for the next spring crop.

Bao Loc has no winter cold enough to halt growth. With just 2.7°C between the warmest and coolest months, fresh shoots keep coming, allowing seven harvests a year.

In Bao Loc, Shizuoka’s tea producers found a combination of climate, land and growing conditions unavailable in Japan.

Bao Loc brought a century of tea-making.
Shizuoka brought the craft that underpins quality.

A matcha born where the two meet.

That is robi.

For your café

Start with a trial.
Grow with robi.

From your first 100g to your everyday latte.

  1. Try the 100g trial.

    Start with a free 100g trial set for cafés considering robi.

  2. Get support.

    Set up your matcha service with a visit or an online session.

  3. Keep it flowing.

    Order regularly for your everyday café service.

Contact us

Ask about trial availability, delivery and support for your café.