Uji, Kyoto is the "holy land" of matcha.
I have stocked broadly to what it is easy to buy from high-class matcha.
Uji matcha for confectionery a famous confectionary maker uses. You can choose a baking snack and ice cream according to the use.
The organic matcha which was made carefully in production center "Kagoshima" of the tea eminent Japan. Organic equivalency is recognized in the United States, EU. etc
Plenty of using green tea that has been ground in the millstone.Authentic powdered-green-tea cappuccino with creamy popular foaming.
Only One Matcha
Only one matcha in the world. It is the best gift.
Marukyu-Koyamaen has evolved together with the tradition of Japanese tea ceremony.
Since their establishment 400 years ago, they have been committed to improve quality and continue the tradition of Uji's tea to this very day.
It was called the Nara period, official envoys to Tang, such as Kuukai Kobo Daishi, brought tea home from China after that at the beginning of the Heian period, and it conveyed the law of the tea drinking that tea was transmitted to Japan for the first time.
In 1191, the Eisai Zen priest who went back from China told Japan how to make the process and tea drinking method that is, of Tencha performed in China those days, and powdered green tea, and how to drink, wrote "the account of tea drinking care of health", and explained the brown use.
On the other hand, in China, Tencha went out of use soon, and Tencha became the foundation of green tea culture in Japan.the tea ceremony of the inside of the Mister who began at the Muromachi period, or a drawing room -- soon -- The tea ceremony is completed by Sen no Rikyu.
Moreover, Hideyoshi and Ieyasu who were the men of power at the time also directed power towards promotion of the tea ceremony, and it spread even all over the country soon.
Furthermore, if the recent years after Meiji come, I will have been taken over to tea culture as part of the education of girls.
· Obesity prevention(Diet effect)
· anti-aging effects
· dementia prevention
· beautiful skin effect
· dental caries prevention
From Cultivation to Producing Aracha ("Crude Tea")
1：In mid-April, reed screens are set up to block some of the sunlight reaching the tea sprouts.
2：About ten days later, a layer of straw is evenly spread out to gradually block more sunlight. With the help of very little sunlight, the young sprouts gradually grow, showing a soft, bright green color as their chlorophyll content increases. They become increasingly tasty without acquiring much astringency.
3：Tea-picking begins in early- to mid-May. The leaves are soft, so they are always handpicked. Growing on small evergreen trees, the tea leaves are only picked once during this time of year when their quality is best.
4：The picked leaves are transported immediately to the aracha factory.
5：They are steamed with a powerful flow of steam, keeping them from fermenting. This results in a bright tone of green across the entire leaf.
6：To cool the steamed leaves and remove any dew, they are blown upwards many times and are evenly scattered.
7：The leaves are then placed in a "hoiro" drying oven made of brick, which rids the leaves of any moisture by moving its three layers of conveyor belts.
8：This dried tea is the crude form tencha (unpowdered tea), also known as ""aratencha"". Aratencha made during this first tea-picking season of the year is stored once in a refrigerator. It is then shipped to the sorting factory as needed.
From Sorting and Processing to Matcha
9：Aratencha is taken out of the refrigerator and cut into standardized shapes.
10：It is introduced to a winnower, where leaf veins and stems are removed with wind.
11：It is further passed through a sieve, standardizing the sizes and enhancing the flavors through a final drying stage called ""Neri"". This gives tencha its unique fragrance called ""Oika"".
12：Static electricity is used to remove any old leaves or straw contained in the dried leaves. A color sorting machine is also used for premium products.
13：After going through the above sorting process, the quality and characteristics of the finished tencha are assessed based on appearance, taste, smell, and tea color as well as color of tea residuals.
14：According to a determined ratio, multiple types of finished tencha are blended together homogeneously. This blending process (called "gogumi") is the last stage before grinding the tea in a millstone, and it produces the individual brands of finished tencha.
15：The branded tencha is slowly and carefully ground in a millstone to produce fine matcha. Nothing surpasses the fine grains and distinct flavor that a millstone delivers.
1:It will prepare the 80 ℃ of hot water 70cc.
2:Put the tea 1.5g to bowl.
3:Pour a small amount of hot water. Stir move back and forth a bamboo whisk.
4:Pour the rest of the hot water. Chasen little by little move. Finally it is fine and established a foam surface to.
Online shopping & wholesale
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