Unkaku is a koicha grade matcha from Marukyu Koyamaen. Positioned as a full bodied blend, it offers richness and complexity with a smooth, integrated profile.
Prepared as koicha, Unkaku presents a creamy, nut forward texture reminiscent of nut butters, supported by gentle earthy sweetness similar to cacao. Vegetal notes are present but measured, contributing depth without overpowering the palate. The overall impression is rounded and cohesive, finishing smooth and steady.
Compared to more umami driven koicha, Unkaku sits lower on the savoury scale, with minimal bitterness or astringency. Its balance leans toward creaminess and warmth rather than intensity.
Origin | Uji, Kyoto Prefecture, Japan
Storage | Keep airtight and refrigerated after opening
Marukyu Koyamaen Best Before Date • Read (YY/MM/DD)
Best suited for
- Koicha preparation
- Usucha preparation
- Matcha latte preparation, holds structure with milk
- Serve as warm usucha with steamed dumplings or savoury snacks
- Pairs well with shortbreads, madeleines, caneles, black sesame desserts
- Prepare as a thicker usucha for matcha affagato with fruit, vanilla or tea based ice creams
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
Koicha (Thick Tea)
Recommended amount per cup: 4g (sift for a smoother, delicate consistency)
Servings per Tin: Averages 10 cups of tea
Water Temperature: 30ml 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.
