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Kinrin Matcha, Marukyu Koyamaen - Thick Tea Grade

Marukyu Koyamaen matcha kinrin
$48.00
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Brilliant green and traditionally enjoyed in a concentrated form, matcha offers a true taste of Japan. This superior-grade version—suitable for either thin (usucha) or thick (koicha) preparation—sits between our longtime favorites Wako and Unkaku, and is designed for classic chanoyu preparation: whisked and drunk in a wide bowl, or chawan. For usucha, try 2 grams matcha, sifted, with 3 oz of water around 190°F; savor its deeply satisfying bittersweet and citrus notes with each sip.

Marukyu Koyamaen first began production 350 years ago in Ogata, Uji—the birthplace of Japanese tea. Now on its eighth generation, this family-owned company continues to be highly esteemed for its standard of high quality and consistent product. It ranks among the foremost Japanese matcha producers, and has won many national prizes. Careful processing yields the vibrant neon-green color of the powder, and its beautifully balanced flavor.

Country: Japan
Region: Uji
Tasting Notes: edamame, citron, toffee
Harvest Season: Spring 2026

20 g tin (about 10 servings)

 

What's the date on my matcha tin?

Marukyu Koyamaen is a 300-year-old company with a fastidious standards, which is how we like it. Stamped on their packaging are "best by" dates, which mark exactly six months from when the tea inside is ground. Matcha doesn't expire in the sense of going bad, but it's the company's reminder that green tea—and especially matcha—is ideally consumed close to harvest. Many matcha brands on store shelves have a much longer latency between manufacture and sale. Koyamaen is especially cautious in this regard.

This matcha has been sealed with a nitrogen-flushing process that removes excess oxygen from inside the package. That means it's effectively in suspended animation, unable to oxidize, until the tin or bag is opened. In our experience, matcha that's stored in these sealed conditions retains optimal freshness for 1 year after milling. Once that seal is broken, we recommend finishing the matcha within six months, and storing it in the refrigerator between sessions to maintain the best flavor.

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