Yugen is a ceremonial grade matcha from Marukyu Koyamaen, recognised for its layered flavour and depth within the house’s range. It presents as an intense emerald green powder with a bright grassy fragrance supported by subtle nutty notes.
The flavour opens soft and creamy, led by earthy sweetness reminiscent of cacao. As the cup develops, brighter vegetal tones emerge alongside savoury nuttiness. Astringency remains low, with mild bitterness and gentle waves of tartness appearing toward the finish. Compared to Aoarashi, Yugen carries a more assertive matcha character, and offers greater depth and sophistication than Isuzu.
Its vivid green colour holds exceptionally well in baked goods, making it a strong choice for pastry and confectionery applications. The layered profile also performs confidently in matcha lattes, particularly for those who prefer a richer, more expressive matcha.
The name Yugen, meaning Mysterious Profundity, reflects the traditional Japanese aesthetic concept of subtle depth and complexity. True to its name, this blend reveals evolving layers with each sip rather than presenting as a straightforward expression.
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
- Matcha latte preparation, holds structure with milk
- Dessert applications - matcha affagato, tiramisu, creme patissier
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Chocolate eclair
- Served warm over peanut or red bean tang yuan (glutinous rice balls)
- Pandan and coconut waffles
- Pecan pie
- Baklava
- Salmon rice bowls
- Chicken Bahn Mi
- Pan fried dumplings
- Pesto based pastas
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.
