Matcha Kinrin

Matcha Kinrin is a high grade matcha made from shade-grown tea leaves. The traditional shading technique called Honzu (本ず) is reserved for high quality teas, and gives Matcha Kinrin its deep green color and rich umami taste.

The well-balanced flavor of Matcha Kinrin makes it ideal for preparing both usucha (thin matcha) and koicha (thick matcha) during special moments, or when practicing Sadō (the Japanese way of tea).

Matcha Kinrin is crafted by Marukyu Koyamaen. Marukyu Koyamaen is known for its exceptional matcha, and is a renowned Japanese tea company located in Uji, Kyoto. Established over 300 years ago in the Genroku period, Marukyu Koyamaen follows strict quality control measures to ensure the color, texture, aroma, and taste of their award-winning tea.

How is Matcha Kinrin made

The process for making Matcha Kinrin begins in April, when the tea plants are shaded with reeds. Later, straw is spread over the reeds to block even more sunlight. This causes the new growth to develop more umami and become bright green in color. Between late April to early May, the delicate young leaves are carefully harvested and steamed to stop fermentation and preserve their green color. The Ichibancha (first harvest) tea leaves are thoroughly dried to create aracha tencha, the raw material for matcha. Matcha Kinrin is then made to order by further processing the leaves and removing their stems and veins. The tencha is blended according to Matcha Kinrin specific characteristics, and is finally ready to be slowly ground in a stone mill into a fine powder.

How to make koicha (thick matcha)

1. Add warm water into a chawan (tea bowl) to heat the vessel and soften a chasen (bamboo whisk).
2. Dry the chawan thoroughly.
3. Sift 3 g (2 teaspoons or 4 scoops) of Matcha Kinrin into the chawan.
4. Slowly pour 30 ml of 75-85°C (170-185°F) filtered water.
5. Use the softened chasen to slowly and gently knead the matcha powder to create a thick and glossy tea.
6. Lift the chasen from the center and enjoy the incredibly rich koicha.
7. Any tea that is left in the chawan can be enjoyed as a usucha.

How to make usucha (thin matcha)

1. Heat a chawan (tea bowl) and soften a chasen (bamboo whisk) with warm water.
2. Gently wipe the chawan dry with a soft cloth.
3. Use a chashaku (bamboo scoop) or a teaspoon to measure 1.5 g of Matcha Kinrin.
4. Sift 2 chashaku scoops or 1 teaspoon of matcha through a sieve and into the chawan. Add 60-70 ml of 75-85°C (170-185°F) filtered water.
5. Whisk together with a chasen (bamboo whisk) in a brisk M or W shape until the matcha is fully dispersed, while being careful not to apply downwards pressure.
6. Once a fine layer of even foam appears, draw the Japanese character の and gently lift the chasen from the center.
7. Engage your senses as you enjoy the color, aroma, and taste of your matcha.

How to store Matcha Kinrin

Preserve the fresh taste of Matcha Kinrin keeping it away from light, heat, and humidity. Close tightly after each use.

Serving size: 1 teaspoon (1.5 g)
Ingredients: 100% Japanese green tea (Camellia sinensis)
Origin: Kyoto, Japan