Origin
Uji, Kyoto
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Isuzu by Marukyu Koyamaen
$60.00
Please read An Important Update on Matcha Pricing and Availability for more information
Isuzu (五十鈴) is a well-balanced ceremonial-grade matcha from Marukyu Koyamaen, a renowned Uji tea master with over 300 years of heritage. This principal-tier matcha delivers a refreshing green aroma, mellow umami, subtle astringency, and a light bitter finish—perfect for thin tea (usucha) and versatile across lattes or desserts.
About this item:
- Harmonious Balance: Crisp, creamy taste with gentle bitterness and smooth umami depth.
- Versatile Drink: Ideal for usucha, lattes, and culinary use.
- Principal Grade: Second-tier in Marukyu Koyamaen’s lineup—higher than Aoarashi—yet approachable and everyday-friendly.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto.
- Two Sizes: 40 g tin or 100 g bag—suitable for singles or frequent matcha drinkers.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Isuzu offers a crisp, creamy flavor with mellow umami, soft astringency, and a gently bitter finish.
Strength
Taste
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.
