From Uji’s misty mountains to your global tea ritual, Marukyu Koyamaen Matcha has reawakened a centuries‑old Japanese tradition in a modern, delicious form. Steeped in the tea‑ceremony ethos of wa‑kei‑sei‑jaku (harmony, respect, purity, tranquility) and backed by science, it’s no wonder this matcha has become a go‑to for tea lovers worldwide.
A Legacy in Every Sip
Dating back to 1704, when founder Kyujiro Koyama planted his first tea garden in Ogura, Uji—Japan’s legendary tea region—Marukyu Koyamaen has been a family-owned tea powerhouse for over 300 years. Today, the 8th-generation heir, Motojiro Koyama, has expanded the brand’s reach from Kyoto’s tea schools to Michelin-starred restaurants around the globe.
Craft Meets Tech: How It’s Made
Marukyu Koyamaen Matcha is as much about science as it is about tradition:
- Shade-Grown Leaves – Tea bushes are covered in the final weeks before harvest to boost chlorophyll and L-theanine, giving the leaves that vivid green and savory umami.
- Instant Steaming – This process freezes in antioxidants and the fresh “seaweed-sweet” aroma.
- Stone-Milled Perfection – Each batch is stone-ground at about 10 µm, producing ultra-smooth, velvety powder.
- Strict Quality Control – USDA, ISO 22000 certified, and winner of multiple national awards—Marukyu follows rigorous standards from leaf to cup (marukyukoyamaenmatcha.com).
Flavor Profile: What Makes It Stand Out
At its core, Marukyu Koyamaen Matcha balances:
- Herbal fresh top notes from compounds like linalool and cis-3-hexenol.
- Savory umami, especially from high levels of L-theanine (3× more than regular green tea).
- A gentle bitterness from caffeine and catechins, rounded off with a clean, lingering sweetness.
Its versatile range includes:
- Isuzu: bold seaweed-herbal notes, perfect for lattes or usucha (thin tea).
- Aoarashi: light and crisp—ideal for daily drinks.
- Wako: richly thick, fit for full traditional tea ceremony use.
Health Boosts Backed by Science
Modern research underscores matcha’s benefits—with Marukyu Koyamaen Matcha leading the pack:
- High in antioxidants: catechins that protect cells and may reduce cancer risk (healthline.com).
- Cognitive support: L-theanine + caffeine combo can reduce stress, sharpen focus, and even improve memory.
- Metabolic & liver health: supports fat-burning, detoxification, and may protect liver function.
- Anti-inflammatory: includes properties that may help combat bacteria and inflammation.
Matcha Culture: From Ceremony to Coffee Shop
Traditional – Kyoto tea ceremonies still use Wako, cherished for its depth and ritual elegance.
Contemporary – Isuzu and Aoarashi are featured in trendy creations like black sesame matcha ice cream and dairy‑free oat milk lattes, giving health-conscious consumers delicious and adaptable options.
Global Trend: Marukyu Koyamaen Goes Worldwide
- Retail presence: Available via Rakuten, Yamibuy, and select gourmet stores.
- Hospitality partnerships: Featured at venues like Ippodo in Kyoto, and New York’s Eleven Madison Park.
- Educational programs: Core supplier to Japan’s major tea schools, nurturing global chanoyu culture.
Marukyu Koyamaen Matcha isn’t just a drink—it’s centuries of craft, a sensory experience, and a science-backed superfood all in one silky scoop. From full-bodied ceremonial blends to everyday sips, this matcha proves that tradition, taste, health, and versatility can perfectly coexist.