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.
