Exclusive Matcha Smoothies

Clean the Sky - Positive Eco Trends & Breakthroughs

7-Eleven Japan is Selling a New Uji Matcha Smoothie

— April 22, 2026 — Lifestyle
7-Eleven Japan is building on the success of its freshly made smoothies with the release of a new Uji Matcha Smoothie and Fragrant Matcha Smoothie.

Back in 2023, 7-Eleven Japan launched an exclusive line of smoothies that quickly became a hit with consumers. Now, the brand is leaning into the matcha craze with two new matcha-based smoothies. The new Uji Matcha Smoothie is made with powdered green tea from Kitagawa Hanbei Shoten, which is a Kyoto-based tea wholesaler that's been around for more than 160 years. On the other hand, the new Fragrant Matcha Smoothie is made with matcha from Marushichi Seicha, which is a tea merchant in Fujieda City, Shizuoka Prefecture, with its own 100+ year history.

If you're looking to try the new matcha smoothies, the catch is that they'll only be available at select 7-Eleven locations in Japan on certain dates in April and May.

Image Credit: 7-Eleven Japan

Trend Themes

  1. Artisanal Ingredient Collaborations — Collaborations between retailers and historic ingredient artisans enable premium provenance narratives and traceability-driven product differentiation.
  2. Limited-time Regional Releases — Limited geographic and temporal availability creates urgency and enables hyper-localized product testing and supply-chain optimization.
  3. Matcha Premiumization — Rising consumer willingness to pay for single-origin and craft matcha formulas drives opportunities around quality certification and premium processing technologies.

Industry Implications

  1. Convenience Retail — Convenience stores are shifting from grab-and-go basics toward experiential, chef-curated offerings that blur retail and foodservice boundaries.
  2. Specialty Tea Suppliers — Historic tea merchants gain new B2B channels and scale opportunities through collaborations with mass retailers, prompting investment in traceability and processing upgrades.
  3. Foodservice Product Development — Product teams face growing demand for rapid innovation cycles and localized menu variants, favoring modular formulations and small-batch production systems.
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