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

Unkaku Matcha, Marukyu Koyamaen - Thick Tea Grade

$55.00
$55.00
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Tasting notes

  • rich
  • creamy
  • vibrant

Matcha is a special type of Japanese green tea: a precious, jewel-green powder stone ground from shaded, hand-picked, high-grade Japanese tea leaves. It is traditionally whisked with hot water in a bowl to make a rich, creamy drink.

Marukyu-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. Marukyu-Koyamaen ranks among the foremost Japanese matcha producers, and has won many national prizes. Careful processing yields the vibrant green color of the powder, and its beautifully balanced bittersweet flavor.

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

Country: Japan
Region: Uji
Tasting Notes: rich, creamy, vibrant
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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