1. “Uji” Is Not a Brand — It’s the Home of Japan’s Tea Gardens 🌿
When people hear “Uji matcha,” they often think it’s a brand name or a sign of top quality.
In reality, Uji (宇治) is a small city in Kyoto Prefecture, Japan —
a region surrounded by gentle hills and rivers, blessed with misty mornings and cool nights.
These natural conditions make Uji ideal for cultivating tea leaves,
so it became Japan’s largest matcha-producing area and the heart of its tea culture.
However, “Uji matcha” does not automatically mean “the best matcha.”
“Uji” refers to the origin, not the brand. Within Uji, there are many tea producers,
each with different growing methods, blending philosophies, and quality grades.
Among them, three names stand out as the true symbols of excellence:
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🍃 Marukyu Koyamaen — The most representative tea producer in Uji, known for its ceremonial-grade matcha.
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🍃 Itohkyuemon — The oldest teahouse in Uji, famous for matcha sweets and gift sets.
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🍃 Ippodo — Founded over 300 years ago in Kyoto City, a favorite among Japan’s top tea ceremony schools.
So, “Uji” is more than a location — it’s a cultural symbol of refinement,
representing Japan’s pursuit of craftsmanship, aesthetics, and serenity through tea.
2. Marukyu Koyamaen: A Century of Craftsmanship from Field to Tea Room 🍃
From Tea Fields to Ceremonial Bowls
Founded in the Edo period, Marukyu Koyamaen has been crafting matcha for over 150 years.
Its philosophy is simple yet profound:
“The finest matcha comes only from the finest leaves and the slowest, most careful process.”
The company manages the entire production in-house — from cultivation and steaming
to grinding and packaging — ensuring that every stage preserves the leaves’ natural aroma.
Each year, the tea masters carefully select and blend leaves based on climate and harvest quality.
The tea is then aged at low temperatures, allowing its flavor to develop depth and umami sweetness.
Today, Marukyu Koyamaen’s matcha is trusted by Japanese tea schools, pastry chefs,
and specialty cafés around the world.
It’s not just an ingredient — it’s a reflection of time, patience, and artistry.
We‘ve recently added two Marukyu Koyamaen matcha powders to our collection.
Click below to view the products.
Marukyu Koyamaen Isuzu / Aoarashi
3. How to Store Matcha Properly ❄️
Storage Tips to Keep Matcha Fresh and Vibrant
Matcha is delicate — it oxidizes and absorbs moisture easily.
That’s why color and aroma fade quickly once the package is opened.
To preserve its brilliance and taste:
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✅ After each use: squeeze out excess air, seal tightly with a clip or heat sealer, and refrigerate or freeze.
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✅ Shelf life: consume within 6 months after opening, or up to 1 year if frozen.
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⚠️ Avoid: storing at room temperature or repeatedly taking the package in and out of the fridge —
moisture and temperature shifts will ruin the powder.
Good storage is the secret to keeping matcha vivid and flavorful.
As Japanese tea masters say:
“The flavor of matcha is a race against air.”
4. Don’t Let a Bad First Experience Define Matcha 💔
Many people say they don’t like matcha —
but what they actually dislike is poor-quality, bitter matcha.
Low-grade matcha often tastes grassy and harsh,
leaving a dry bitterness that overshadows the natural sweetness of the tea.
However, high-quality matcha should be rich, smooth, and full of umami,
with a delicate sweetness and no bitterness.
Choosing the right matcha is like choosing your first good cup of coffee —
once you taste real quality, you’ll never want to go back.
5. Marukyu Koyamaen’s Matcha Grades and Flavor Profiles 🌱
A Guide to Understanding the Differences
|
Grade (High → Low) |
Characteristics |
Flavor & Color |
Recommended Use |
|---|---|---|---|
|
Isuzu (五十鈴) |
Premium, ceremonial-grade |
Low astringency, marine umami, deep green |
Ideal for drinking, ice cream, cheesecakes, custards |
|
Seiran (青嵐) |
Upper mid-grade, used in tea classes |
Smooth, slightly sweet, bright green |
Perfect for matcha lattes, cold desserts, or café drinks |
|
Wakakusa (若竹) |
Mid-grade signature |
Balanced umami and astringency, vivid green |
Cakes, roll fillings, light baking |
|
Ryokuju (緑樹) |
Mid-grade, mild taste |
Easy to dissolve, subtle aroma |
Ice cream, milkshakes, blended drinks |
|
Byakuren (白蓮) |
Affordable grade |
Mild aroma, gentle bitterness |
General desserts, dairy-based recipes |
|
Rindou (龍膽) |
Strong, earthy |
Deep, slightly bitter, robust |
High-temperature baking, bold flavor sweets |
|
Shoubu (菖蒲) |
Entry level |
Bitter, grassy |
Cookies, bread, or baked matcha snacks |
|
Touwa (東和) |
Training grade |
Pale color, light taste |
For culinary schools, not for drinking |
🌿 Quick Matcha Memory Guide:
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For drinking → Isuzu / Seiran
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For desserts → Wakakusa / Ryokuju
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For baking → Shoubu / Rindou
6. Choosing the Right Matcha — and Falling in Love Again 💚
How to Find “Your” Matcha
Finding the right matcha is like finding a fragrance that fits your soul.
Bitterness isn’t part of authentic matcha — it’s a sign of low quality.
Real matcha should bring a sense of calm, clarity, and gentle sweetness.
That’s why Marukyu Koyamaen is often called “the benchmark of matcha.”
Its teas express the quiet joy and balance that define Japanese aesthetics.
If you’re trying ceremonial-grade matcha for the first time,
start with Seiran — vibrant green, silky smooth, and mildly sweet.
For rich dessert flavor, Wakakusa or Isuzu are perfect choices.
7. Conclusion: Matcha Is the Art of Time and Attention 🍃
Marukyu Koyamaen is more than a brand;
it is a living heritage of Japan’s tea philosophy.
Each spoonful of its matcha holds the wisdom of farmers,
the precision of tea artisans, and the patience of time.
In today’s fast-paced world, preparing a bowl of matcha
— watching the foam rise, feeling the quiet rhythm of whisking —
reminds us that:
“The true flavor of matcha is the warmth of a mindful life.”