Kinrin is an introductory koicha grade matcha from Marukyu Koyamaen, one of Uji’s most established and respected tea houses. Positioned as a medium to full bodied thick tea, it offers brightness and structure within Marukyu’s koicha range.
Prepared as koicha, Kinrin presents a creamy, full texture with prominent vegetal notes and a refreshingly bright character. Compared to Wako, it leans more expressive and floral, with subtle citrus like tartness reminiscent of yuzu. A gentle bitterness provides structure, while the finish remains smooth and clean.
The dry powder carries bright, lightly acidic and floral aromas, alongside earthy sweetness reminiscent of green coffee beans. The profile is lively yet composed, with a clarity that lifts the depth typical of koicha.
With milk, Kinrin’s brightness becomes more pronounced. Plant based milks in particular enhance its floral and citrus leaning notes while softening bitterness, allowing its sweetness and vegetal structure to remain defined.
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, particularly with plant based milks
- Pairs well with fresh fruits
- Serve chilled with lighter desserts like yuzu cheesecake, strawberry or mango chiffon cakes
- Matcha affagato with tea based ice cream or fruity sorbets
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.
