A pleasing, distinctly bitter matcha character.For Japanese sweets and everyday lattes.
Our tasting suggested nori, green leaves and spinach. A noticeable matcha bitterness and moderate astringency were accompanied by a pleasant mouthfeel.
For everyday usucha alongside Japanese sweets, or a latte with a noticeable bitter edge. A choice for those who enjoy some bitterness in their matcha.
Aoarashi prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesNori · Green leaves · Spinach
TasteDistinct matcha bitterness
PairingJapanese sweets · Lattes
Owner’s tasting
Tasting notes from owner Takashi Narusawa
I found notes reminiscent of nori, green leaves and spinach, with some bitterness and a pleasant mouthfeel. Alongside Japanese sweets, this level of bitterness felt just right to me.
I would enjoy its bitterness in combination with sweetness, as usucha or a latte. If you prefer a gentler bitter and astringent edge, I recommend comparing it with Isuzu.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen highlights Aoarashi’s vivid green color, sweet aroma and mellow umami. It also notes a refreshing character when prepared lighter, and compatibility with milk and cream.
Powder color and texture just after opening.Vivid powder color with a characteristically green matcha aroma.
How to enjoy
How we recommend enjoying it
With Japanese sweetsEnjoy a bitter counterpoint to sweetness as everyday usucha. Add a little more water if it feels too concentrated.
For lattes and sweetsCombine with milk or cream, especially if you enjoy a noticeable matcha bitterness.
Choose your size
40g tin
Approximately 20 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 60–70ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's basic recipe for usucha. For this matcha, we recommend a slightly lighter preparation. If the tea tastes too strong, use less matcha or add a little more water.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Aoarashi and Isuzu. Choose for lattes or everyday usucha by your preferred bitterness.
For a gentler edge in both usucha and lattes, explore Isuzu.Isuzu →
For mellow, light-bodied usucha, explore Chigi no Shiro.Chigi no Shiro →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
A familiar matcha character with a gentler edge.For everyday usucha and lattes.
Our tasting suggested broth, nori and soybeans. Compared with Aoarashi, bitterness and astringency felt mellower, with a good balance of umami and a smooth drinking feel.
For those who enjoy both usucha and lattes, want a gentler edge than Aoarashi, or are beginning to drink usucha.
Isuzu prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesBroth · Nori · Soybeans
TasteUmami with a gentle bitter edge
TextureFoams well and drinks smoothly
Owner’s tasting
Tasting notes from owner Takashi Narusawa
It foamed well, and its smooth texture was particularly memorable. Broth, nori and soybean-like notes accompanied bitterness and astringency that felt gentler than in Aoarashi.
It still has a bitter and astringent edge, but the balance with umami made it very approachable as usucha. It is a matcha I would readily recommend to someone beginning to enjoy thin tea.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen describes Isuzu as having green aromas, astringency, subtle umami and some bitterness. It suggests a lighter usucha, or use with milk and cream.
Powder color and texture just after opening.Vivid powder color with a characteristically green matcha aroma.
How to enjoy
How we recommend enjoying it
For a first bowl of usuchaStart slightly lighter and explore its smoother drinking feel and gentler edge compared with Aoarashi.
For lattes and sweetsCombine with milk or cream. One tin can serve both your daily usucha and other matcha preparations.
Choose your size
40g tin
Approximately 20 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 60–70ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's basic recipe for usucha. For this matcha, we recommend a slightly lighter preparation. If the tea tastes too strong, use less matcha or add a little more water.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Aoarashi and Isuzu. Compare the shape and balance of bitterness.
For a gentler, lighter usucha, explore Chigi no Shiro.Chigi no Shiro →
For a more noticeable bitter edge with sweets or milk, explore Aoarashi.Aoarashi →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
Green aromas and mellow, broth-like umami.A gentle, light-bodied usucha.
Our tasting suggested asparagus-like green aromas, shaded-tea notes and broth-like umami. Bitterness and astringency were restrained, with a smooth drinking texture.
For those seeking a gentler bitter and astringent edge than Isuzu, with a lighter drinking feel. We recommend enjoying its mellowness as usucha without milk.
UsuchaStone-milledUnsweetened matcha
Chigi no Shiro prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesAsparagus · Shaded-tea notes
TasteMellow, broth-like umami
MouthfeelGentle and light
Owner’s tasting
Tasting notes from owner Takashi Narusawa
The umami reminded me of mellow kombu broth, with an asparagus-like green character. Bitterness and astringency were restrained, and the texture was smooth.
Compared with Isuzu, it felt gentler and lighter to drink. In a latte, its mild character might become less noticeable beneath the milk. My first choice would be to enjoy it as usucha.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen describes Chigi no Shiro as having green aromas, light astringency and umami, and suggests preparing it slightly lighter.
Powder color and texture just after opening.Vivid powder color with a characteristically green matcha aroma.
How to enjoy
How we recommend enjoying it
Enjoy as usuchaBegin without milk to explore its green aromas and broth-like umami.
Adjust the strengthIf it tastes too concentrated, add a little more water. For a latte with a more noticeable bitter edge, also consider Isuzu or Aoarashi.
Choose your size
40g tin
Approximately 20 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 60–70ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's basic recipe for usucha. For this matcha, we recommend a slightly lighter preparation. If the tea tastes too strong, use less matcha or add a little more water.
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
Mellow, broth-like umami and nori aromas.A creamy impression with a clean finish.
Our tasting suggested nori, broth and young leaves. Rich umami and a creamy impression were followed by a pleasantly clean finish.
For everyday usucha with satisfying umami and a lingering finish: a balanced bowl with both mellowness and lightness.
UsuchaStone-milledUnsweetened matcha
Yugen prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesNori · Broth · Young leaves
MouthfeelA creamy impression
FinishClean, with lingering umami
Owner’s tasting
Tasting notes from owner Takashi Narusawa
Mellow, broth-like umami was layered with nori-like shaded-tea aromas and young-leaf notes. Despite its creamy impression, the finish was clean, with a pleasant umami aftertaste.
When I also tried it as koicha, bitterness did not stand out to me. The manufacturer’s recommended use, however, is usucha. We likewise recommend beginning with usucha to enjoy its balance of aroma and umami.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen presents Yugen as an usucha with green aromas and a balance of light astringency and umami, suitable for pairing with Japanese or Western sweets.
Powder color and texture just after opening.Also tasted as koicha; the manufacturer’s recommended preparation is usucha.
How to enjoy
How we recommend enjoying it
For everyday usuchaEnjoy its smooth drinking texture and broth-like umami.
Alongside sweetsPair it with your choice of Japanese or Western sweets and explore the balance of umami and a clean finish.
Choose your size
40g tin
Approximately 20 servings.
20g tin
A smaller size for trying Yugen. Approximately 10 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 60–70ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's suggested starting recipe. Adjust the strength and water temperature to taste.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Yugen and Wako. Choose your everyday usucha by its finish.
For a soft texture and nori-like aromas, explore Wako.Wako →
For a lighter bowl of usucha, explore Chigi no Shiro.Chigi no Shiro →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
Nori-like aromas and broth-like umami.A soft texture with a lingering finish.
Our tasting suggested nori, kombu broth and spinach sautéed in butter. Its color, aroma, smooth texture and lingering umami were particularly memorable.
For those who enjoy taking time over refined usucha. We recommend Wako for its shaded-tea aromas and umami, which to us evoke the character of Uji matcha.
UsuchaStone-milledUnsweetened matcha
Wako prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesNori · Greens · Butter
TasteKombu broth-like umami
MouthfeelSoft and smooth
Owner’s tasting
Tasting notes from owner Takashi Narusawa
Nori-like aromas and spreading, broth-like umami gave me a strong impression of Uji matcha. There were also notes reminiscent of spinach sautéed in butter, with a soft and smooth texture.
The umami lingered after drinking. In a latte, I would choose it for a gentle expression rather than a pronounced bitter edge.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen describes Wako as a refined usucha with fresh aroma, a refreshing finish and a smooth passage through the throat. It also suggests pairing it with Japanese or Western sweets.
Powder color and texture just after opening.Vivid powder color with a characteristically green matcha aroma.
How to enjoy
How we recommend enjoying it
Begin with usuchaEnjoy it without milk to explore its aroma, umami and finish.
For a gentle latteStart with a smaller amount of milk and adjust to find its delicate flavors. For a latte with a more noticeable bitter edge, also consider Aoarashi.
Choose your size
40g tin
Approximately 20 servings.
20g tin
A smaller size for trying Wako. Approximately 10 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 60–70ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's suggested starting recipe. Adjust the strength and water temperature to taste.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Yugen and Wako. Two matchas to compare through umami and texture.
To enjoy koicha as well as usucha, explore Kinrin.Kinrin →
For a creamy impression and a clean finish, explore Yugen.Yugen →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
Rich umami and refined smoothness.An inviting aroma unfolds as koicha.
Our tasting brought impressions of nori, milk and soy milk. Bitterness was unobtrusive, allowing its rich umami and refined mouthfeel to come through.
Enjoy as either usucha or koicha: a choice for smooth thin tea as well as an aromatic bowl of thick tea.
Usucha & KoichaStone-milledUnsweetened matcha
Kinrin prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesNori · Milk · Soy milk
TasteRich umami and sweetness
MouthfeelRefined and mellow
Owner’s tasting
Tasting notes from owner Takashi Narusawa
The umami was pronounced, while I found the bitterness barely noticeable. Nori-like shaded-tea aromas were accompanied by soft impressions of milk and soy milk, giving a refined drinking experience.
Its smoothness was appealing as usucha, but the way its aroma rose when kneaded as koicha was especially memorable. I recommend exploring it in both preparations.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen presents Kinrin as a balance of fresh flavor, mellowness and richness, and recommends it for both usucha and koicha.
Powder color and texture just after opening.As koicha, its aromatic depth and umami become more pronounced.
How to enjoy
How we recommend enjoying it
As usuchaTake time to enjoy its mellow bitterness and rich umami.
As koichaKnead gently with less hot water for a concentrated impression of aroma and smoothness, without creating foam.
Choose your size
40g tin
Approximately 20 servings.
20g tin
A smaller size for trying Kinrin. Approximately 10 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 70–80ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's suggested starting recipe. Adjust the strength and water temperature to taste.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Kinrin and Yugen. Compare their mellowness and finish.
For aromatic depth and a long finish as koicha, explore Unkaku.Unkaku →
For a matcha focused on refined usucha, also consider Wako.Wako →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
Deep umami and a soft, smooth texture.Explore its aromatic depth as koicha.
In our tasting, Unkaku showed a deep green color, a soft mouthfeel and lingering umami, with nori-like shaded-tea aromas and impressions of butter and soy milk.
Suitable for both usucha and koicha. We especially recommend it as koicha for those who enjoy taking time over aroma and finish.
Usucha & KoichaStone-milledUnsweetened matcha
Unkaku prepared as usucha — begin with its aroma and finish.
Tasting profile
Tasting profile
Aroma notesNori · Butter · Soy milk
MouthfeelSoft and smooth
FinishDeep, lingering umami
Owner’s tasting
Tasting notes from owner Takashi Narusawa
A soft texture carries concentrated umami across the palate. Nori-like aromas are layered with impressions of butter and soy milk, followed by a long finish.
In this comparison as usucha, I did not find a large difference between Unkaku and Kinrin. As koicha, however, Unkaku’s aromatic character and shaded-tea notes stood out more clearly to me. It is a matcha I would particularly recommend to koicha drinkers.
Tasted by Takashi Narusawa on 23 October 2026. Usucha comparison: 2g matcha, 60ml water at 80°C / 176°F, Nagoya tap water, one day after opening. Koicha comments are separate impressions from the usucha comparison above.
Tasting notes describe our sensory impressions. References to seaweed, dairy, soy or other foods are flavor analogies, not added ingredients. Impressions may vary with preparation and tasting conditions.
The manufacturer’s description
Marukyu Koyamaen describes Unkaku as a premium matcha with a soft mouthfeel, sweet aroma and richness. It is also suitable for koicha.
Powder color and texture just after opening.As koicha, its aromatic depth and umami become more pronounced.
How to enjoy
How we recommend enjoying it
As usuchaWhisk with hot water to enjoy its deep umami and soft texture.
As koichaGently knead with a smaller amount of hot water to explore its aroma and finish. Aim for a smooth consistency without foam.
Choose your size
40g tin
Approximately 20 servings.
20g tin
A smaller size for trying Unkaku. Approximately 10 servings.
100g tin
For regular use or tea practice. Approximately 50 servings.
1kg bag
For frequent use in larger quantities. Approximately 500 servings.
Serving estimates are based on 2g per bowl of usucha. Select your size and packaging before adding to cart. The container shown in the photos may differ from your selected size.
Preparing usucha
Per bowl: 2g matcha · 70–80ml water · About 80°C / 176°F
Sift the matcha into a warmed, dry tea bowl. Add hot water and mix gently, then whisk briskly back and forth with a bamboo whisk.
This is Marutake Ebisu's suggested starting recipe. Adjust the strength and water temperature to taste.
Marukyu Koyamaen Co., Ltd.86 Terauchi, Ogura-cho, Uji, Kyoto, Japan
Best before
Printed on the packaging.
Storage
Store in a cool, dark place away from moisture and strong odors. Refrigeration helps preserve freshness.
If refrigerated, let the unopened package reach room temperature before opening to reduce condensation. Reseal tightly after use and enjoy promptly.
Compare
Explore by preference
Unkaku and Kinrin. Powder color offers another point of comparison.
For refined smoothness, especially as usucha, explore Kinrin.Kinrin →
Choose by preparation and your preferred balance of bitterness and umami, as well as price.
Marukyu Koyamaen · Uji, Kyoto
Marukyu Koyamaen traces its beginnings to tea cultivation and production in Ogura, Uji, during the Genroku era (1688–1704). Its tea-making expertise has been refined over generations, with a continued focus on flavor and quality.
HOJICHA — Roasted Green Tea Powder A finely milled roasted green tea powder with a deep roasted aroma, smooth taste and gentle finish.
Net Weight: 40g / 1.41 oz Ingredients: Green tea (Japan) Best for: Hojicha lattes, hot tea, desserts and baking
Store in a cool, dry place away from direct sunlight. Reseal the inner pouch after opening and use as soon as possible. Natural tea particles may settle; stir well before drinking.
This limited assortment contains unopened matcha products from selected tea producers in Kyoto, Aichi and other regions of Japan, with best-before dates through October 2026.
Brands, varieties, package sizes and quantities are selected by our shop and cannot be specified. Product images are for reference only. Please check the best-before date on each item upon arrival and enjoy it promptly.
For international orders, the remaining period before the best-before date may be shorter depending on delivery time.
