Kinrin is an introductory koicha grade matcha from Marukyu Koyamaen, one of Uji’s most established and respected tea houses. Positioned as a medium to full bodied thick tea, it offers brightness and structure within Marukyu’s koicha range.
Prepared as koicha, Kinrin presents a creamy, full texture with prominent vegetal notes and a refreshingly bright character. Compared to Wako, it leans more expressive and floral, with subtle citrus like tartness reminiscent of yuzu. A gentle bitterness provides structure, while the finish remains smooth and clean.
The dry powder carries bright, lightly acidic and floral aromas, alongside earthy sweetness reminiscent of green coffee beans. The profile is lively yet composed, with a clarity that lifts the depth typical of koicha.
With milk, Kinrin’s brightness becomes more pronounced. Plant based milks in particular enhance its floral and citrus leaning notes while softening bitterness, allowing its sweetness and vegetal structure to remain defined.
Marukyu Koyamaen, founded in 1704 and based in Uji, Kyoto, is widely recognised for its long standing relationship with tea schools and its disciplined approach to cultivation and blending. The house remains one of Japan’s most prominent matcha producers.
Best suited for
- Koicha preparation
- Usucha preparation
- Matcha latte preparation, particularly with plant based milks
- Pairs well with fresh fruits
- Serve chilled with lighter desserts like yuzu cheesecake, strawberry or mango chiffon cakes
- Matcha affagato with tea based ice cream or fruity sorbets
Suggested preparation
Koicha | 3.5g to 4g with minimal water at 75 to 80°C
Usucha | 2g whisked with 60ml water at 80°C
Origin | Uji, Kyoto Prefecture, Japan
Producer | Marukyu Koyamaen
Storage | Keep airtight and refrigerated after opening
