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Matcha Unkaku

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In the Genroku period (1688-1704), a man named Kyujiro Koyama began the cultivation and production of tea in Ogura, Uji. His work was the beginning of what was to become Marukyu-Koyamaen.

During the following generations, the quality of the tea was raised through improvements in all aspects of the cultivation, treatment and production, thus establishing the tradition of Ujicha. It is well known that Marukyu-Koyamaen stands for the highest standard.

Marukyu-Koyamaen now ranks among the foremost producers of fine teas in Japan. For many years, Marukyu-Koyamaen has taken many first and other top prizes. The present director, Motoharu Koyama, has won two times in the mastery of tea inspection.

Size: 40g 
See matcha essentials

How to prepare Uji matcha

Made in Kyoto, Japan

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