• From: MA
  • Registered: 2008-11-02
  • Posts: 142

Topic: Marukyu Koyamaen -- Matcha favored by heads of tea schools

I just bought 3 kinds of Matcha from Marukyu Koyamaen. I decided to buy one from the "Matcha favored by heads of tea schools" category for no particular reason. I was wondering if anyone had any insight as to how this website has so many different sorts of Matcha.

There are 26 individual Matchas sold under the "favored by heads of tea schools" catgory sorted as to the particular school which favored each.

Then there are 10 principle Matchas (I assume these names are used year after year.)

And 6 seasonal Matchas.

I guess Marukyu Koyamaen are a pretty big company, but how do they manage to have so many different types of Matchas?
This may be a stupid question as I don't know much about Japanese tea in general, but does anyone have any insight?

红焙浅瓯新火活，龙团小碾斗晴窗

LaoChaGui's Website

  • Registered: 2008-11-07
  • Posts: 68

Re: Marukyu Koyamaen -- Matcha favored by heads of tea schools

I am no expert on this topic (I settled on the top grade matcha at Ippodo as my favorite out of a half dozen and just stuck with it), but I read recently that higher grades of matcha are intentionally blended to achieve a certain flavor profile, often at the direction of a head of tea school. Now that I think of it, this is actually from The Leaf vol 4.

http://the-leaf.org/issue4/?p=20

brandon's Website

  • Registered: 2008-11-07
  • Posts: 68

Re: Marukyu Koyamaen -- Matcha favored by heads of tea schools

Copying from the article, I assume this is fair use.

"Matcha is produced in several regions of
Japan—the town of Uji, near Kyoto City in Kyoto
Prefecture, Nishio in Aichi Prefecture, Shizuoka in Shi-
zuoka Prefecture and northern Kyushu Island. Most tea
companies make several different matchas, which they
make from a careful blend of tenchas from different
growers and different regions. Each matcha has a differ-
ent taste, fragrance, color and even particle size. Mat-
cha producers create specific signature matcha blends
for their clients based on the requirements of cost,
flavor, color, fineness, and usage. Ceremonial grades of
matcha are the most costly, while matcha that is used as
a baking or cooking ingredient is considerably cheaper
and less finely powdered."

brandon's Website

  • Oni
  • Member
  • Offline
  • Registered: 2009-05-27
  • Posts: 11

Re: Marukyu Koyamaen -- Matcha favored by heads of tea schools

Although my budget doesn`t really allow me o explore marukyu-koyamaen`s matcha selection, I know a fellow tea lover who does and I read his reviews. That company is among the best when it comes to matcha, uji produces the best matcha and they are in Uji and they won first prize several times in the all japan tea competition, so if you have the oportunity to enjoy their products be assured that it is top quality.

  • Registered: 2013-10-10
  • Posts: 3

Re: Marukyu Koyamaen -- Matcha favored by heads of tea schools

hello, In my opinion I prefer the japanese matcha, the flavor of chinese matcha is different.
The tip of Uji matcha is good, I try to get some matcha from there.
And thank you for explain the how many matchas are and how calificate them.

I want to write to you, because you have some experience, But I in mexico I no idea.

Thank you.