Origin
Uji, Kyoto
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Kinrin by Marukyu Koyamaen
$55.00
Please read An Important Update on Matcha Pricing and Availability for more information
Kinrin (金輪) is a bright, versatile ceremonial-grade matcha from Marukyu Koyamaen, a prestigious Uji tea producer with over 300 years of heritage. Milder than their premium koicha lineup, this principal-tier matcha offers a refreshing, creamy taste with lush green grass and soft sweetness—perfect for both thin tea (usucha) and an introductory thick tea (koicha) experience.
About this item:
- Bright & Creamy: Whisked traditional-style into a light, fluffy foam with a soft sweet finish reminiscent of buttered spinach and sweet peas.
- Lush Grassy Flavor: Smooth with lush green grass notes and minimal bitterness, ideal for daily usucha or ceremonial koicha.
- Koicha Gateway: The least-expensive matcha in Koyamaen’s koicha lineup, perfect for transitioning into full-bodied thick tea.
- Elegant Profile: Balanced richness with gentle astringency—requires expert temperature control for optimal flavor.
- 100% Japanese Origin: Shade‑grown, stone‑ground, and packed in Uji, Kyoto by Marukyu Koyamaen.
- Two Sizes: Available in 20 g can and 40 g can—perfect for introductory purchase or everyday use.
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
Kinrin offers a bright, creamy experience with lush grassy sweetness, soft umami, and minimal bitterness—perfect for both usucha and introductory koicha.
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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.
