Marukyu Koyamaen's 丸久小山園 traces its origins to the Genroku period (1688-1704), when Kyujiro Koyama began cultivating and producing tea in Ogura, Uji, Kyoto. For more than three centuries, the Koyama family has remained dedicated to the production of Japanese green tea, with each generation building upon the knowledge, techniques and standards established by those before it.

From its home in Uji, Marukyu Koyamaen has developed as an integrated tea producer, combining tea cultivation, procurement, refining and blending under one organisation. Alongside tea grown on its own farms, the company works with carefully selected growers in Uji and other established tea-producing regions, allowing it to produce blends that remain consistent from harvest to harvest while reflecting the character expected of each tea.

Over the course of its history, Marukyu Koyamaen has earned one of Japan's strongest records at the National Tea Competition, receiving numerous first-place awards across different tea categories. These achievements reflect decades of refinement in cultivation, processing and blending, and have helped establish the producer as one of the most respected names in Japanese tea.

Today, Marukyu Koyamaen continues to produce matcha, gyokuro, sencha, hōjicha and other Japanese green teas from its base in Uji. While production methods have evolved alongside modern technology, the company remains focused on preserving the craftsmanship, consistency and regional character that have defined its teas for more than 300 years.

Ingredients: Green Tea Leaves

Preparation Method

1. Brew hot water and allow to cool till 70℃～75℃.
2. Preheat your tea cup by filling it with the 70ºC water to the 60% mark and allow this to cool to 60℃～65℃. To brew a pot, measure out multiple cups of water and set aside.
3. Put Gyokuro tea leaves in the pot. For 3 servings, 3 full teaspoons of tea (about 7-8 g). For 5 servings, 4 full tea spoons (about 10-12 g).
4. Once the water that's been set aside cools to 50℃～55℃, its ready for brewing. Fill the warm water back into the pot, and wait for 1.5 - 2 minutes for the first infusion. Finish off the first infusion before attempting further infusions.
   
5. For a second infusion, use water of a little higher temperature than for the first (55℃～60℃) and let the tea draw for only 30 seconds before filling up to 70% it into the cups.
6. For a third infusion, use water of even higher temperature than for the second and let the tea draw for only 15 seconds.
   

Brewed gyokuro leaves has a similar texture to young spinach leaves and can be eaten and here are some suggestions to use the brewed leaves:

• Dipped in soy, salt, ponzu, sesame or chilli oil, served as a side dish
• Mixed with a sesame dressing
• Toasted and turned into a gyokuro furikake with sesame seeds, bonito flakes and salt
• Toasted and ground with salt into a dipping condiment for tempura
• Tossed into a salad
• Seasoned and used as a filling for onigiri

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