卸Wholesale

We set up your matcha station, and train the people who run it.

Two or three single-farm teas that carry a full menu — trained into your team by the person who selects them in Japan and pours them at the bar, and turned with the seasons. The same cellar we pour every day on Kopenhagener Straße.

Start here

Start with a tasting.

At the bar, before or after your service — half an hour for the café line, about an hour for the Reserve. We pour the teas that fit your room and leave the per-serving math on the table. You decide.

Book a tasting → or join the list for the next opening — we take on a few accounts a year.

Two pours on the table — cold brew and matcha, Kissabō, Berlin

Who’s pouring

The bar is the proof.

kissabō is a sixteen-seat tea bar in Prenzlauer Berg — poured from single farms in Wazuka, Uji, Shizuoka and Miyazaki, harvests dated to the year, sweets made in-house each morning and gone most afternoons.

You’ll deal with Marcin — the person who selects the tea in Japan, pours it at the bar, and trains your team himself. One relationship, not a sales layer.

The matcha selection is co-curated with Yuki Okamoto, tenth-generation grand tea master from Kyoto — every matcha in the cellar passed his cup first.

Featured by Ignant · Berliner Zeitung · Cee Cee · tip Berlin

On your menu

A small buy, a full menu.

The list stays short so your order stays easy — and every tea earns its keep more than once.

0,38 €

of tea in the latte

Barista Matcha doses at 4 g — thirty-eight cents of tea in the drink you sell for many times that. The full per-serving sheet is on the table at the tasting.

15 g

the litre, cold

Cold brew where a pot takes 10–12 g a serving — more cups per pack, sweeter, low in bitterness, always ready in the fridge.

×2

the leaves live twice

Spent cold-brew leaves become furikake, or fold into a salad — a savoury second life, nothing binned. A kitchen’s kind of ingredient.

0 %

a drink, no alcohol

For the table that isn’t drinking — with the craft of everything else on the pass, and an easy base to spike behind the bar.

Portfolio

Two lines, one cellar.

飲み比べ

Premium — Reserve

Single farm, single cultivar. First-harvest and competition grade, vintage-dated. Sold by intent, served by the cup or the flight — allocation is limited; the story is the product.

Nakai Matchafirst harvest · Wazuka, Kyoto — usucha & koicha

Okumidori Matchasingle cultivar · Wazuka — usucha by the bowl

Samidori Matchahandpicked · organic · Uji — fine, sweet, smooth

Saemidori Gyokurocompetition grade · Shizuoka — deep umami

Goko Gyokurohandpicked · Shizuoka — powerful, oceanic

Minami SayakaJapanese oolong · Gokase, Miyazaki — after-dinner, dessert

For omakase · fine dining · tasting-led rooms

茶房

Café — the working line

Milk-stable, consistent, latte- and volume-grade. Built to survive a Saturday rush, hot or on ice. Stocked in Berlin and forecast with your counter — a standing account never runs dry.

Barista MatchaNakai · Wazuka — milk-stable lattes; holds in the kitchen — baking, purin, ice cream

Yabukita Matchasingle cultivar · clean & grassy — the everyday latte

HōjichaUji — roasted, toasty, no bitterness

Hōjicha PowderNakai · Wazuka — milled fine, the hōjicha latte straight from the tin

GenmaichaUji — nutty, warm, the broad-appeal pot

For cafés · roasters · hotel floors

Who it’s for

Three rooms in Berlin.

茶

Specialty cafés & roasters

A matcha that won’t split, a hōjicha latte straight from the tin, a cold brew that’s always ready in the fridge.

Café line

飲

Fine dining, bars & omakase

Tea as a course or a cocktail — gyokuro service, a matcha flight, a signature pour your bar finishes.

Reserve · café line

房

Hotels & design spaces

A beautiful tea offer that matches the room, no barista needed — trained into the team you already have.

Both lines

How we work

What you get, what we ask.

What you get

The menu, made together — a short seasonal list shaped for your counter, turned four times a year. The autumn list arrives before you need it.
Supply that holds — the working line is stocked in Berlin and forecast with you; the roster is sized to the cellar, so a standing account never hears “out of stock.”
On-site staff training — method, dose, storage; from the bakery bar to the events floor.
The brand kit — labels, menu wording, provenance cards.
Reserve batches held per partner — the scarce harvests, for tasting-led rooms, poured by no competitor nearby.

What we ask

Store it right — matcha cold, sealed, rotated.
Name the origin — farm, cultivar, year on the menu.
Pour it the way it was trained.
Charge for it like it matters.

Prepaid first order, then net-14. Small minimums. The Reserve line is never sold on consignment.

The list

We take on a few new accounts a year — one or two at a time.

The teas are allocated to us once a year, and our own bar pours first — so the roster is short on purpose: a standing account is never oversold. Supply is reserved ahead, season by season.

When a place opens, the rooms we already pour for hear first. An introduction from one of them carries weight.

Book the tasting; we pour, you decide — book the tasting →