Ceremonial Koicha grade from the Marukyu-Koyamaen Estate
Marukyu-Koyamaen's founder Kyujiro Koyama began cultivating and processing tea in Ogura, Uji in 1704. The Uji region is regarded as the premier producing area of the highest quality tea in Japan. Successive generations made consistent improvements in all aspects of the cultivation and processing of rare, superb quality Matcha.
Marukyu Koyamaen has gained a reputation for supplying exceptional quality tea that is highly esteemed, particularly in the traditional world of Chanoyu - the Japanese Tea Ceremony.
There are two ways to prepare matcha: Usucha - thin tea - how the majority of matcha drinkers encounter it - and the lesser known Koicha - thick tea. Traditionally, the term "ceremonial" was - and should be - reserved for exceptional Matcha, required to prepare the intense experience that is Koicha.
Marukyu-Koyamaen's Matcha is from Uji Hikari variety ceremonial grade, made from hand-picked Tencha which has been shaded for about a month before picking. The shading on these leaves has gone up to 90% by using three covers to almost entirely block out the sun just before harvesting. It is then traditionally stone-ground to under 10 microns.
This very rare tea is a Single Origin, Vintage tea: each Year brings a different flavour. The small batches are ground to order, for an ultimate Matcha experience.
Instructions / Learn How To Prepare Matcha →
Production: Marukyu-Koyamaen Estate, Koicha Grade, Uji Hikari Cultivar. Small batches ground to order.
30g. Air-sealed Tin Box. €38.00
01 WATER Read More →
Use quality spring water or good filtered tap water. Temperature 70°C / 130°F.
02 THE EARTH & THE LEAF Read More →
Marukyu-Koyamaen Estate, Uji, Japan. 100% hand-picked Uji Hikari Cultivar.
03 THE CUP Read More →
Bright grassy green, thick frothy texture. Usucha - thin tea - or Koicha - thick tea preparation.
04 THE SENSES Read More →
Creamy and lingering savoury sweetness / Ultra smooth, round and soft in the mouth.
05 THE BODY Read More →
Bright yet meditative high steady energy. Very high in caffeine.
The Art of making Ceremonial Matcha
The Tea Master has to follow very strict guidelines to make this authentic, stone-milled pure Ceremonial Japanese Matcha.
The tea leaves have been shaded during a period of approximately 20 days. Shading safeguards the sweetness in the leaf, and limits the bitterness it can produce. The tea leaf is then harvested by skilled hand-pickers. They assure that the leaf obtained only consists of the freshest buds and three to four of the softest leaves growing on the same twig. These practices are what preserve the quality of the final product.
Upon harvest, the obtained leaves are evenly steamed to stop further oxidation of the leaf and to keep its green color and freshness. It is then dried and sorted in preparation for the grounding stage. The tea leaf – called Tencha – is ground with a massive granite stone mortar to mill the tea into that fine tea powder known as matcha. The amount of tea powder that can be gathered in one single hour is a merely forty grams.
This allows to understand that the powder intended for Koicha Grade Matcha is made from the uppermost, and thus more juvenile and smaller, sweeter leaves on a round-clipped tea-bush.
The Time & The Place
Because it’s stone-ground into a very fine powder, Matcha tea delivers very concentrated benefits. One or two cups a day is all you need to reap those tremendously healthy rewards. It contains a lot of caffeine, so it should be avoided on an empty stomach. You can consume Matcha for its antioxidants or drink it simply for the sheer number of vitamins and nutrients. In any case, don't forget that you are actually eating the whole leaf - so drinking Matcha holds a very high amount of caffeine, and brings a tremendous energy boost.