Shohaku is a high grade ceremonial matcha from Marukyu Koyamaen, recommended by the current Grand Master of the Urasenke School of Tea for daily enjoyment. Positioned for balanced, everyday use, it offers clarity, freshness and smooth structure.
The dry powder presents a bright herbaceous and floral aroma. Prepared as usucha, Shohaku begins smooth and creamy with delicate natural sweetness. Vegetal notes develop gradually, carrying savoury depth reminiscent of wakame, alongside measured umami. As with most Marukyu Koyamaen blends, bitterness is mild and astringency is minimal, resulting in a clean and refreshing finish.
Despite its brightness, Shohaku maintains enough body and richness to carry milk well, making it suitable for latte preparation while remaining smooth and composed when whisked traditionally.
The name Shohaku (松柏), meaning Pine and Oak, reflects strength, freshness and endurance — qualities expressed through its balanced, steady character.
Origin | Uji, Kyoto Prefecture, Japan
Storage | Keep airtight and refrigerated after opening
Marukyu Koyamaen Best Before Date • Read (YY/MM/DD)
Best suited for
- Usucha preparation
- Cold Usucha with chilled water or coconut water
- Matcha latte preparation, holds structure with milk
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.
Preparation Recommendations
Usucha (Thin Tea)
Recommended amount per cup: 2g (sift for a smoother, delicate consistency)
Servings Per Tin: Averages 20 cups of tea
Water Temperature: 60ml of water at 80ºC
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.
