MARUKYU KOYAMAEN
Unkaku
Uji matcha · 40 g · 1 unit
Sweet aroma, rounded richness and a gentle texture. For usucha or koicha.
YUEN MATCHA
Discover Japan
through matcha.
Explore the character of Japanese matcha, from its origins to the way you enjoy it. Find a cup that feels like yours.
PRODUCTS
Choose your next cup.
A sweet aroma or a refreshing, mellow finish. Start with the flavours that draw you in.
MARUKYU KOYAMAEN
Kinrin
Uji matcha · 40 g · 1 unit
A balance of refreshing character, richness and a mellow finish.
YUEN SIGNATURE
Shizuoka Matcha C-II
Shizuoka · 40 g
Shizuoka matcha from YUEN’s signature selection.
YOUR MATCHA, YOUR WAY
Your matcha,
your way.
Begin with how you want to enjoy it. Then compare the tasting notes, recommended uses and pack sizes on each product page.
Traditional — whisked on its own
For a bowl made with matcha and water, look for a matcha recommended for usucha (thin tea). Compare its balance of umami, sweetness and bitterness. Koicha (thick tea) uses a different preparation; check the producer’s recommendation before choosing.
Everyday — a cup to return to
Choose a flavour and preparation that fit your routine. Consider how often you will drink it, the pack size and your budget. For an iced cup, whisk first and pour over ice, adjusting the strength to your taste.
Latte — with your favourite milk
Milk changes the balance of the drink, so look for a matcha recommended for lattes. Start by whisking the sifted powder with a little warm water until smooth, then add milk. Adjust the balance of tea and milk to suit you.
Culinary — in food and desserts
For baking or desserts, check that the matcha is recommended for culinary use. Sift it before mixing and follow the recipe. For a simple way to begin, try a light dusting over vanilla ice cream.
START WITH A BOWL
Your first bowl of usucha
A starting point for one bowl: about 1.5 g of matcha and 70 mL of water, cooled to around 75–80°C after boiling.
- Warm the bowl, dry it, then sift in the matcha to break up any lumps.
- Add the measured warm water and gently mix the powder with a tea whisk.
- Whisk briskly back and forth. Slow down near the surface to finish with a fine foam.
Adjust the amount and temperature to your preference. Follow the producer’s instructions when a product gives its own recipe.
Preparation reference: Marukyu Koyamaen — Preparation of Matcha
ABOUT YUEN
A closer connection
to Japanese matcha.
YUEN connects Japanese matcha with everyday life around the world.
Begin with flavour and the way you like to drink it. Then explore the origins and craft behind your cup, at your own pace.
QUALITY
Four ways to
understand your matcha.
Origin, cultivar, flavour and use. A few details can help you choose what to try next.
Our product pages bring together the details and characteristics we can confirm.
Four details worth exploring
- Origin
- Where a matcha comes from: a starting point for understanding its background.
- Cultivar
- The variety of tea plant. Matcha may use one cultivar or a blend.
- Taste
- Umami, sweetness, bitterness and finish. Notice the balance as well as the intensity.
- Use
- Whisked on its own, with milk or in food. How you plan to enjoy it can guide your choice.
The details behind each matcha
These are the details we seek to understand, from the tea field to packing. Product pages share the information that has been confirmed.
- 01Tea fieldWhere it grew
- 02HarvestWhen it was picked
- 03Tencha processingHow the leaf was prepared
- 04GrindingHow it was milled
- 05Quality checksWhat was checked
- 06PackingHow it was packed
ORIGIN
A place to begin.
A matcha to discover.
Explore Marukyu Koyamaen’s Uji matcha and YUEN’s Shizuoka selection through the products we carry.
UJI
Uji matcha
Unkaku and Kinrin. Discover two distinct expressions by Marukyu Koyamaen. Explore matcha from this region UJISHIZUOKA
Shizuoka matcha
Meet Shizuoka Matcha C-II, part of YUEN’s signature selection. Explore product details and current availability. Explore matcha from this region SHIZUOKACRAFT
From leaf to matcha.
GROW
Grow the leaves
Tea plants grow in their local environment.
SHADE
Provide shade
Leaves are shaded before harvest.
HARVEST
Pick the leaves
Leaves are picked for processing.
STEAM
Steam the leaves
Steaming halts oxidation.
TENCHA
Prepare tencha
Leaves are dried without rolling; stems and veins are removed.
MILL
Grind into matcha
Tencha is ground into a fine powder.A general introduction to matcha making. Individual production methods vary.
SELECTION
Every matcha has
its own character.
Notice the aroma, taste it on its own and consider how you want to enjoy it. Taste, aroma, colour and use guide our approach.
Alongside the name and price, make room for your own preferences.
- Taste
- Balance and finish
- Aroma
- Aroma in the cup
- Colour
- The colour of the tea
- Use
- A fit for your routine
FOR BUSINESS
Matcha for
what you create.
For cafés, restaurants, confectionery and product development. Tell us about the flavour, colour, serving style and budget you have in mind.
JOURNAL
A little knowledge,
a deeper appreciation.
Stories and practical perspectives on choosing and enjoying Japanese matcha.
YUEN MATCHA
A new favourite
starts with a cup.
Explore a flavour, discover what you enjoy and make matcha part of your day.