Marukyu Koyamaen
Marukyu Koyamaen presentation
Marukyu Koyamaen traces its roots to 1704, when founder Kyujiro Koyama began cultivating tea in Ogura, Uji—the birthplace of Japanese matcha culture. For over 320 years, this family-owned company has refined the art of premium matcha production, earning recognition as one of Japan’s three most prestigious tea houses.
The Uji Advantage
Location defines quality in the world of matcha. Uji’s mineral-rich soil, temperate climate, and pure mountain water create ideal conditions for tea cultivation. Marukyu Koyamaen harnesses these natural advantages through traditional honzu shading techniques, where rice straw covers tea fields for 20-30 days before harvest. This meticulous process intensifies chlorophyll and L-theanine levels, producing matcha with vibrant emerald color and distinctive umami depth.
The company hand-selects only the youngest, most tender leaves from shaded plants. These leaves undergo steaming, careful drying, and stone-milling—a painstaking method that produces just 40 grams per hour to preserve aroma and prevent heat damage.
Recognition Beyond Borders
Quality speaks through accolades. Since 1962, Marukyu Koyamaen has claimed first place at Japan’s National Tea Competition 30 times. The brand supplies matcha to Urasenke, Omotesenke, and Mushanokoji-senke—the three major tea ceremony schools that set Japan’s standards for excellence. First-class hotels, prestigious shrines, and temples trust this producer for their ceremonial needs.
In 2022, their Kiwami Choan matcha received the Gold Award at THE LEAFIES, organized by the UK Tea Academy, confirming international appreciation for their craftsmanship.
From Ceremony to Kitchen
Marukyu Koyamaen offers three distinct matcha categories. Traditional Tea Ceremony Matcha represents their pinnacle achievement—handcrafted powders like Tenju that deliver ethereal sweetness and lingering finish. Standard Tea Ceremony grades include both koicha (thick tea) and usucha (thin tea) options, each balanced for specific preparation methods. Food-grade varieties bring matcha’s essence to culinary applications, with formulations designed to complement dairy, sugar, and heat.
This range reflects understanding rather than compromise. Different uses demand different characteristics, and the company’s 11 ceremonial grades plus 8 culinary varieties ensure appropriate options for every application.
Quality Without Shortcuts
The company motto—”Making Teas with Quality as the Highest Priority”—guides every decision. Marukyu Koyamaen maintains ISO 22000 certification and holds organic, kosher, and halal certifications. Their quality control system monitors taste profiles, safety standards, and physical attributes including moisture content, color vibrancy, and particle size.
Infrared optical moisture meters verify freshness. Colorimeters ensure natural green brilliance. State-of-the-art equipment controls particle fineness for smooth, easily blended powder. Technical precision supports traditional wisdom, creating matcha that honors centuries of tea culture while meeting modern safety standards.
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Matcha produced by Marukyu Koyamaen
Premium Matcha Collection
Marukyu Koyamaen offers a comprehensive range of matcha grades, each crafted for specific purposes and flavor preferences. Their collection spans from ceremonial-grade koicha (thick tea) to versatile food-grade varieties.
Ceremonial Grade Koicha Collection
Tenju represents their highest grade, handcrafted matcha that has been awarded at national tea exhibitions. This exceptional grade delivers exceptionally delicate natural sweetness with a deep, rich flavor profile and smooth, rounded taste. The matcha is specifically designed for formal tea ceremonies where its premium qualities can be fully appreciated.
Kiwami Choan earned the Gold Award at THE LEAFIES 2022, organized by the UK-based UK TEA ACADEMY. This koicha grade immediately delivers refreshing green characteristics upon tasting, followed by lasting sweetness and a smooth, rich flavor that brings satisfaction and joy to the tea ceremony experience.
Refined Usucha Series
Wako stands as the highest-grade matcha in their thin tea series, frequently featured in major Japanese tea ceremonies. Tea ceremony enthusiasts recommend this grade for its fresh aroma, refreshing aftertaste, and elegant flavor with smooth drinkability. The matcha boasts a vibrant green color, rich tea fragrance, minimal bitterness, and a smooth, mellow taste with lingering sweetness. It pairs excellently with both Japanese and Western desserts.
Yugen offers a distinctive fresh, nutty flavor profile with lingering sweetness and a subtle, bitter aftertaste. This grade provides an elegant and complex taste experience, making it ideal for tea gatherings where sophisticated flavor nuances are appreciated.
Aoarashi presents a calm yet robust flavor with well-rounded characteristics. The matcha features slight bitterness and astringency while maintaining a fresh and invigorating character, making it suitable for daily practice and home use, as well as baking applications.
Food-Grade Matcha Varieties
Wakatake displays vibrant green color with strong umami flavor, achieving a perfect balance of sweetness and bitterness. This grade excels in high-temperature and medium-low temperature baking applications, including Swiss rolls, ice cream, cakes, and cookies, where its balanced flavor profile enhances premium products.
Ayame provides refreshing aroma with a strong bitter taste and noticeable grassy flavor. This food-grade matcha performs exceptionally well in high-temperature baking applications such as cakes, bread, and cookies, where its robust flavor profile can withstand intense heat while maintaining its distinctive characteristics.
For more information about their complete product range, visit Marukyu Koyamaen’s official product catalog.
History of Marukyu Koyamaen
Marukyu Koyamaen represents over three centuries of matcha excellence, tracing its origins to 1704 when Kyujiro Koyama began cultivating and processing tea in Ogura Uji, Kyoto. The Uji region is regarded as the premier producing area of the highest quality tea in Japan, providing the perfect foundation for what would become one of the world’s most respected matcha producers.
During the Genroku era (1688-1704), Kyujiro Koyama established cultivation techniques that set Uji tea apart from other regions. His pioneering work laid the foundation for generations of tea masters who would continue to refine and perfect the art of matcha production.
As Japan transitioned through the Meiji Restoration (1868-1912), Marukyu Koyamaen successfully balanced modernization with the preservation of traditional tea-making artistry. Successive generations made consistent improvements in all aspects of cultivation and processing, developing the company’s reputation as a producer of superb quality matcha and other green teas.
The company faced unprecedented challenges during the 20th century, including economic downturns and the devastation of World War II. Despite these adversities, the family maintained their unwavering commitment to quality and innovation, ensuring the survival of their traditional techniques.
By the eighth generation, Motojiro Koyama had expanded the company’s reach nationwide, introducing innovative marketing and distribution methods that brought Marukyu Koyamaen’s exceptional teas to a broader market. In later years, the company’s teas began to be enjoyed worldwide, establishing an international reputation for excellence.
The 21st century has brought new challenges, including climate change and the proliferation of unauthorized resellers. Marukyu Koyamaen has implemented sustainable practices to mitigate environmental impact and established specific measures to verify product authenticity and protect consumers from counterfeits.
Today, the company continues to honor its heritage while adapting to modern market dynamics, maintaining the same dedication to quality that Kyujiro Koyama established over 320 years ago in the hills of Uji.
5 events from Marukyu Koyamaen's history
January 1704
Company Foundation in Uji
Kyujiro Koyama began cultivating and processing tea in Ogura Uji, Kyoto during the Genroku era, establishing the foundation of what would become Marukyu Koyamaen in Japan’s premier tea-producing region.
January 1868
Meiji Restoration Adaptation
During Japan’s modernization period (1868-1912), Marukyu Koyamaen successfully balanced technological advancement with traditional tea-making artistry, with successive generations making consistent improvements in cultivation and processing techniques.
January 1900
Eighth Generation Expansion
Under Motojiro Koyama, the eighth generation leader, the company expanded its reach nationwide through innovative marketing and distribution methods, establishing Marukyu Koyamaen’s reputation beyond the Kyoto region.
January 2022
International Recognition at THE LEAFIES
Marukyu Koyamaen’s Kiwami Choan matcha won the Gold Award in the matcha category at THE LEAFIES 2022, organized by the UK-based UK TEA ACADEMY, bringing international acclaim to their traditional craftsmanship.
January 2025
Addressing Modern Challenges
The company faced lower yields in the 2025 harvest and increased efforts to combat unauthorized resellers, demonstrating their commitment to maintaining quality standards and protecting consumers from counterfeit products in the modern marketplace.
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