KEIKO standard of quality

KEIKO tea is characterized by exceptional freshness and particularly high product quality. In order to be able to consistently supply our customers with the best tea, we apply our quality controls at various levels.

Certifications and laboratory analyses of KEIKO teas can be found here.

Quality at KEIKO means:

Organic cultivation

At KEIKO, quality begins with the cultivation of the tea. All KEIKO teas come from the Kawanabe region in Kagoshima in southern Japan and have been cultivated according to EU organic guidelines since 1992. On our own organic tea farm we grow 14 different types of tea as well as Zairai mixed cultures.

In Japan, we are also leaders in the cultivation of tea according to the Akinori Kimura principle, which relies on the natural root power of the plants in symbiosis with the microorganisms present in the environment and completely dispenses with fertilizers and pesticides.

Learn about the cultivation and processing of KEIKO teas

Markus Hastenpflug beim Aracha Tasting bei Shimodozonoin Japan

Quality management

As early as during the processing of the raw tea in Japan, our partners in Japan adhere to strict quality controls (FSSC 22000 certification). Most of the tea is transported by ship in temperature-controlled containers, with the temperature being monitored en route using temperature loggers.

Each time goods are received and matcha is produced, tastings are carried out and the quality of the leaves or powder is checked and assessed.

Certificates and constant analyses confirm the high product quality of KEIKO teas. Every harvest is analysed in an independent German laboratory for harmful substances, radioactivity and germs.

However, should you notice any deviations in quality, we would be grateful for your feedback so that we can offer you the best possible products and service.



We always treat our customers with competence and friendliness. We take feedback on our products and our service very seriously. We maintain an open, respectful dialogue.

Our goal: lasting relationships with our employees, partners and customers.

Our Philosophy

frische Ernte: Teeblätter


The packaging and storage of green tea are crucial for product quality. After tasting and classification, the freshly harvested raw tea (aracha) is processed into shincha or stored for later processing. 

In either case, the tea is kept refrigerated from this point onwards in Japan, during transport and in our warehouse in Diepholz. This ensures the best possible preservation of the tea's sensitive ingredients and extends the shelf life of the end product. Packaging under a protective nitrogen atmosphere prevents premature oxidation and impairment of the flavour.

We are constantly on the lookout for new, more sustainable packaging methods and materials. Always under the premise of maintaining KEIKO quality

Hastenpflug & Matsuzaki begutachten Teefeld


Constant dialogue with our local partners, regular visits to Japan and trade fairs, and further training create an innovative and creative working environment. We are constantly working to expand our expertise and are happy to pass this on to our customers..

Take part in our tasting offers or visit us at the next trade fair or on site in Diepholz and see for yourself!

MAtchamühlen in Diepholz DE


You would like to offer KEIKO tea with a private label or as bulk goods to your customers, process matcha or leaf tea in your products or would like to realise other special requests? We can respond flexibly to your wishes and ideas. Get in touch with us!