The World of Ceremonial Matcha: From Usucha to Koicha with Marukyu Koyamaen

🌿 The World of Matcha – Now at Minimaru 🌿

Matcha has long been a symbol of calm and connection in Japanese culture. Whether whisked gently into a bright, frothy bowl or kneaded into a deep, velvety brew, it’s a ritual that invites you to pause.

Usucha (薄茶 – thin tea)
The most familiar form of matcha, usucha is smooth and lightly refreshing. It’s made with about one and a half scoops of matcha whisked with hot water to create a soft, airy foam — the kind of tea you can enjoy every day.

Koicha (濃茶 – thick tea)
Koicha is richer, thicker, and naturally sweet. Using three heaped scoops of matcha and only a small amount of water, it’s kneaded rather than whisked. Traditionally shared among guests, it’s a tea that embodies patience and precision — and requires only the finest leaves.

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About Marukyu Koyamaen

Established in Uji, Kyoto during the late 1600s, Marukyu Koyamaen has cultivated and crafted tea for over 300 years. They are known for:

• Quality from field to cup – tea grown, harvested and processed entirely in-house

• Award-winning excellence – recognised at Japan’s National Tea Competition almost every year

• Trusted by tea masters – used by tea schools, shrines, temples and traditional ryotei (fine restaurants)

• Kosher certified – meeting strict international standards of quality and purity

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✨ Premium Matcha Now in Store

Wako (和光)

• The highest grade of usucha, with a smooth body and gentle, lingering sweetness

• Can also be enjoyed as koicha on special occasions

• Name origin: from the phrase “wakō dōjin” – “harmonious light”, symbolising peace

Kinrin (金輪)

• Elegant and versatile, suitable for both usucha and koicha

• Soft, creamy flavour that fills the palate

• Recommended for those ready to explore the world of koicha

• Name origin: from Buddhist texts, symbolising depth and infinity

Eiju (永寿)

• A balanced, approachable choice for both thin and thick tea

• Easy to whisk, making it beginner-friendly

• Flavour profile: nutty notes of hazelnut and almond, followed by a clean, sweet finish with a hint of vanilla

• Name origin: from the phrase “long life”, expressing good fortune

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How to Choose the Right Matcha

• For tea ceremonies → All Marukyu Koyamaen matcha is suitable for formal use. For koicha, we recommend Kinrin or above.

• For beginners / daily enjoyment → Start with Wako or Kinrin, which balance refinement and accessibility.

• For matcha lattes → Choose lower grades (the creaminess of milk pairs better with their natural bitterness).

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Colour & Freshness

High-grade matcha shines with a vibrant green colour thanks to careful shading during cultivation. Over time, it can lose its brilliance and turn reddish, with aromas fading. Freshness is key to enjoying matcha at its best.

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Storage Tips

• Store unopened tins in the fridge

• Once opened, reseal tightly and keep refrigerated

• Use promptly after opening for the best flavour

• For long storage, freeze – but always return to room temperature before opening to prevent moisture condensation

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From calming usucha to indulgent koicha, our Marukyu Koyamaen collection brings centuries of Japanese tea culture to your home — ready to whisk, sip and enjoy.