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.
Marukyu Koyamaen, founded in 1704 and based in Uji, Kyoto, remains one of Japan’s most established tea houses.
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
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
Producer | Marukyu Koyamaen
Storage | Keep airtight and refrigerated after opening
