Marukyu Koyamaen
Historic Uji Tea Producer Since 1704
Marukyu Koyamaen is a historic Uji tea producer established in 1704, renowned for their exceptional ceremonial matcha. As purveyors to major tea ceremony schools, their matcha represents the pinnacle of Japanese tea craftsmanship.
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The Story of Marukyu Koyamaen
Established in 1704 during the Edo period, Marukyu Koyamaen has been producing premium Uji matcha for over 322 years, making it one of the oldest and most prestigious tea houses in Japan. Located in Uji, the birthplace of Japanese green tea cultivation, Marukyu Koyamaen has perfected their craft across 14 generations of tea masters. The company earned the distinction of becoming an official purveyor to major tea ceremony schools including Urasenke, Omotesenke, and Mushakoji Senke—the three main schools of Japanese tea ceremony. This prestigious recognition speaks to the exceptional quality and consistency of their matcha. Throughout their history, Marukyu Koyamaen has won numerous awards at the National Tea Fair and continues to set the standard for ceremonial-grade matcha worldwide.
Traditional Craftsmanship
Shade Growing
20-30 days before harvest
Hand Picking
First flush spring leaves
Stone Grinding
Traditional granite mills
Careful Packaging
Sealed for freshness
Marukyu Koyamaen's production methods exemplify the pinnacle of Uji tea craftsmanship. Their tea gardens benefit from Uji's unique microclimate—morning mists from the Uji River and afternoon sunshine create ideal growing conditions. Tea plants are carefully shaded using traditional reed screens (honzu) for 20-30 days before harvest, a technique that has remained unchanged for centuries. Only the first flush leaves picked in late April to early May are used for their premium grades. After steaming and drying, the leaves are stored in refrigerated warehouses to preserve freshness until grinding. Master tea blenders, trained for decades, create signature blends by combining leaves from different gardens to achieve perfect balance. The final grinding is done in small batches using traditional granite stone mills, producing matcha so fine it feels like silk between your fingers.
Flavor Profile & Tasting Notes
Aroma
Fresh & Grassy
Umami
Rich & Deep
Sweetness
Natural & Balanced
Texture
Smooth & Creamy
Marukyu Koyamaen matcha is celebrated for its profound umami depth and exceptional smoothness. Their premium grades like Aoarashi and Yugen display a brilliant emerald-green color that signals superior quality. The aroma is complex—fresh grass, sweet nori, and subtle floral notes. On the palate, you experience an immediate wave of rich umami, followed by natural sweetness with virtually no bitterness. The texture is remarkably smooth and creamy, coating the mouth with a velvety sensation. Their koicha grades like Chigi No Shiro offer even more intensity, with concentrated umami that lingers for minutes after drinking. The finish is clean yet substantial, leaving you with a pleasant sweetness and desire for more. Each sip reveals new layers of complexity, a hallmark of masterfully crafted matcha.
Optimal Preparation
For best results, use 1.5-2g of matcha with 70-80ml of 175°F (80°C) water. Whisk vigorously in a "W" or "M" motion for 15-20 seconds until a fine foam forms. The quality of Marukyu Koyamaen matcha produces excellent foam and reveals its full flavor complexity.
Why Track Marukyu Koyamaen?
Trusted by tea ceremony practitioners
Premium Uji region matcha
Limited production quantities
Exclusive seasonal releases
Availability & Purchasing
Limited Availability
Marukyu Koyamaen products frequently sell out within hours of restocking. Join the community to hear when your favorite varieties become available again.
Marukyu Koyamaen products are available through select authorized retailers worldwide, including specialty tea shops and online vendors. Due to limited production quantities and high demand from tea ceremony schools, many grades sell out quickly upon release. Popular varieties like Yugen (40g) and Aoarashi typically restock every 3-4 weeks, while premium grades may be available only seasonally. The company prioritizes quality over quantity, producing smaller batches to maintain their exacting standards. International availability can be limited, and some grades are exclusively sold in Japan. Purchase limits may apply during peak seasons to ensure fair distribution among customers.
Restock Updates
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Frequently Asked Questions
More on Marukyu Koyamaen
- →Is Marukyu Koyamaen In Stock? (August 2026) — Grade-by-Grade Availability
- →Complete Guide to Marukyu Koyamaen Matcha (2026): Every Grade Explained
- →Marukyu Koyamaen Matcha Chart: Every Grade Compared (2026)
- →Where to Buy Marukyu Koyamaen Matcha (2026) — Every Authorised Source
- →Ippodo vs Marukyu Koyamaen: Which Premium Matcha is Right for You?
- →Matcha Shortage 2026: Why Ceremonial Matcha Is Sold Out & How to Get It
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