Isuzu (五十鈴) is a ceremonial grade matcha from Marukyu Koyamaen, positioned within the house’s lineup as a step deeper and more expressive than Aoarashi. It presents as a brilliant green powder with a soft vegetal fragrance.
Prepared as usucha, Isuzu opens bright and bold, with more pronounced astringency than Aoarashi while maintaining very little bitterness. The profile carries clear, fresh green vegetal notes before rounding into creamy sweetness and warm savoury umami. The finish is balanced, structured and satisfying.
Because of its more prominent green character and depth, Isuzu sits further along Marukyu’s ceremonial progression in flavour intensity. Its structure allows it to perform confidently both as traditional thin tea and in milk applications. The vibrant colour also holds well in baking.
The name Isuzu, meaning Fifty Bells, references the Isuzu River near Ise Grand Shrine. The name reflects harmony and clarity, qualities expressed through the blend’s bright yet grounded character.
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, best with moderate milk.
- Baking and dessert applications
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Canele
- Financier
- Lemon Drizzle
- Yuzu Basque cheesecake
- Kinako mochi
- Served warm over peanut tang yuan (glutinous rice balls)
- Scallion pancake wraps
- Breakfast burritos
- Steamed prawn dumpings
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.
