Origin
Uji, Kyoto
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Aoarashi by Marukyu Koyamaen
$50.00
Aoarashi (青嵐) by Marukyu Koyamaen is an entry-level ceremonial matcha crafted in Uji, Kyoto from one of Japan’s oldest and most respected tea houses. Meaning “green storm,” it offers a vibrant hue, smooth texture, and a refreshing balance of umami, mild bitterness, and subtle tartness—ideal for both usucha and creative beverages.
About this item:
- Balanced & Refreshing: Gentle bitterness with mild tart notes, clean umami, and a lingering aftertaste—great for daily enjoyment.
- Versatile Use: Perfect for traditional usucha, creamy matcha lattes, and culinary applications like desserts and baking. Community feedback highlights its smooth latte performance.
- Pure Uji Quality: Shade-grown, finely stone-ground, and packaged entirely in Uji, Kyoto.
- 40 g tin: Airtight can provides about 20 servings (2 g each); best consumed within a month of opening.
- Heritage Craftsmanship: Produced by Marukyu Koyamaen, founded in the 1600s, renowned for its centuries‑old tea‑making tradition.
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Tasting Notes
Aoarashi combines a gentle tart edge with smooth umami and mild bitterness, finishing clean and subtly refreshing.
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Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
