• Marukyu Koyamaen matcha choan
  • Person using a bamboo whisk to stir green tea in a ceramic bowl on a wooden surface. Koicha
  • Matcha green tea set with bowl, whisk, and container on a wooden tray. Koicha
  • Person whisking green tea in a bowl with a container of matcha powder on a wooden surface. Koicha
  • Choan Matcha - Thick Tea Grade - product
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Choan Matcha, Marukyu Koyamaen - Superior Thick Tea Grade

Choan Matcha, Marukyu Koyamaen - Superior Thick Tea Grade

$80.00
$80.00
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Tasting notes

  • refined
  • bright
  • sweet

A rare taste of a top award-winning matcha: this is the highest grade we carry, and the second highest grade Koyamaen produces. The clean, pure, delicate profile shines with notes of smooth milkiness and yams, the lingering sweetness highlighting a notable absence of any bitter flavors. Matcha is a special type of Japanese green tea; the precious, jewel-green powder is stone ground from shaded, high-grade tea leaves. It is traditionally whisked with a small amount of hot water in a wide bowl to yield a rich, creamy drink. Choan translates to "endless tranquillity," and after one sip, it's apparent how well named it is.

Koyamaen first began production 350 years ago in Ogata, Uji. Now on its eighth generation, the 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.

Our top grade, this can be savored as thin- or thick-style matcha; for thin, use ~2 g (2 chashaku scoops) matcha and about 3 oz (1/3 cup) hot water (185°-190°F) per serving, and whisk vigorously with a chasen for about 20 seconds. Experiment with the temperature and amount of water to find your favorite proportions.

20 g tin (~10 servings)

Country: Japan
Region: Uji
Tasting Notes: refined, bright, sweet
Harvest Season: Spring 2026

 

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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