Rindo is a culinary grade Uji matcha from Marukyu Koyamaen, offering bold green character with balanced bitterness and lift. Within the house’s culinary range, it sits lighter in structure than Wakatake and Midorigi while retaining clear vegetal intensity.
The profile carries clean bitterness and lifted fragrance, giving it structure without overwhelming heaviness. Compared to other culinary blends such as Wakatake or Midorigi, Rindo is lighter in depth and intensity, making it suitable for applications where moderate strength is preferred.
Its bitterness works well in matcha lattes for those who enjoy a more coffee like edge, though it performs best with moderate milk ratios rather than heavily diluted preparations. Because of its lighter structure, Rindo is better suited to cold applications such as tiramisu, ice cream or white chocolate ganache, where its brightness remains intact without needing to withstand prolonged heat.
As a culinary grade matcha produced from later harvest leaves, it offers an affordable and practical option for drinks and chilled desserts.
Best suited for
- Usucha preparation
- Matcha latte preparation, moderate milk application
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Cold desserts such as tiramisu and ice cream
- White chocolate ganache and no bake applications
Tasting notes, recommended uses and food pairings are developed through repeated preparation and evaluation under consistent conditions. Flavour and aroma may vary depending on preparation, ingredients, storage and individual palate.
Suggested preparation
Latte | 4-5g whisked with 50ml water at 80°C, 100-150ml of milk (served warm or iced)
Origin | Uji, Kyoto Prefecture, Japan
Storage | Keep airtight and refrigerated after opening
Marukyu Koyamaen Best Before Date • Read (YY/MM/DD)
About The Producer
Founded during the Genroku period (1688-1704), Marukyu Koyamaen has spent more than three centuries producing Japanese green tea from its home in Uji, Kyoto, a region long recognised as the historical centre of Japanese tea cultivation. Established by Kyujiro Koyama, the company has remained dedicated to the cultivation, procurement, refining and blending of tea across successive generations, combining traditional craftsmanship with continually evolving production methods.
Marukyu Koyamaen oversees every major stage of the process. Alongside tea cultivated on its own farms, the company works closely with carefully selected growers before refining and blending each tea to achieve its intended character. This integrated approach has remained central to the company's production for more than 300 years and continues across its matcha, gyokuro, sencha, hōjicha and other Japanese green teas.
Marukyu Koyamaen's commitment to tea production has been recognised through one of Japan's strongest records at the National Tea Competition, receiving numerous first-place awards across multiple tea categories over several decades. Today, the company continues to produce its teas from Uji, combining centuries of accumulated knowledge with modern production and quality control while remaining one of Japan's longest-established tea producers.
Continue to the Origins section below for the complete history of Marukyu Koyamaen.
