Currently, among the globally renowned matcha, Marukyu Koyamaen from Uji, which we proudly carry, is highly regarded both in Japan and internationally. So, what makes Marukyu Koyamaen so popular? Let us share the reasons behind its widespread acclaim.
Why Uji?
Uji is known as the oldest and highest-quality matcha-producing region in Japan. Its history dates back to the Heian period, and the land in Uji has provided the perfect environment for matcha production. The climate and soil in this area bring out the special umami in tea leaves, making it ideal for cultivating the highest-quality matcha.
Uji is renowned as the top production area for Japanese tea, especially matcha. The reasons for this are:
1. Climate and Soil
Uji’s soil is well-drained and rich in minerals. Additionally, the significant temperature difference between morning and evening encourages the growth of tea leaves high in umami components (amino acids).
2. Traditional Over-Canopy Cultivation
In Uji, a traditional cultivation method called "oishita" is used, where a canopy is placed over tea leaves to block direct sunlight. This method reduces bitterness and produces matcha with a strong sweetness and umami.
3. Tea Master Techniques
Uji is home to some of the finest tea masters, who specialize in leaf selection, stone grinding, and blending. Their refined techniques create sophisticated and high-quality matcha.
Moreover, the traditional tea ceremony schools, such as the Urasenke and Senke families, have deep ties to Uji. It is common for matcha made from tea leaves grown in Uji to be used in tea ceremonies. In tea ceremony culture, the quality of matcha is paramount, and tea masters have long favored Uji matcha for its exceptional qualities. This historical background supports the high standards of Uji matcha.
Why Marukyu Koyamaen?
Amid the growing matcha boom, we have chosen to offer matcha from Marukyu Koyamaen, driven by our desire to provide truly high-quality matcha. But why Marukyu Koyamaen? Here are the reasons, rooted in their history and the exceptional quality they offer.
History of Marukyu Koyamaen
Founded in the late Edo period (1704), Marukyu Koyamaen has been producing matcha and gyokuro in Uji for over 300 years. Despite being family-owned, the company has continuously innovated its techniques to improve quality. Today, it is widely supported by tea masters and matcha enthusiasts both in Japan and internationally.
Why Tea Masters Love Marukyu Koyamaen?
In the world of tea ceremony, the quality of matcha is incredibly important. The color, aroma, and taste of the matcha greatly influence the beauty of the tea ceremony and the spirit of hospitality. Marukyu Koyamaen’s matcha is beloved by tea masters for several reasons:
①Consistent Quality Control
- Complete control over the production, selection, and processing of tea leaves.
- Blending techniques that maintain consistent flavor and quality year after year.
②Rich Umami and Elegant Aroma
- Stone-ground at low temperatures, resulting in a smooth, creamy texture.
- Minimal bitterness, with a perfect balance of sweetness and umami.
③Trusted by Tea Schools
- Used by many tea schools, including the Senke family.
- High-quality matcha used in official tea ceremonies.
At Nara Tea, we choose Marukyu Koyamaen not just because they are a historic brand, but because they represent:
・A trusted brand with history and tradition.
・The highest-quality matcha produced in Uji.
・A taste revered by tea masters and matcha enthusiasts.
We chose Marukyu Koyamaen because we want to deliver authentic matcha. In recent years, some people have purchased Koyamaen products for resale, but we work directly with Marukyu Koyamaen, maintaining a trusting relationship to provide only genuine products. You can enjoy the highest-quality matcha with peace of mind.