Origin
Uji, Kyoto
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Low Caffein Matcha by Marukyu Koyamaen
$45.00
Low Caffeine Matcha is a limited‑edition ceremonial-grade matcha from Marukyu Koyamaen, Uji’s 300‑year tea master. Using a patented water-extraction process, it removes over 80% of caffeine while preserving 90% of theanine and healthful catechins—offering a mellow, gentle matcha experience.
About this item:
- Low‑Caffeine Innovation: 80% less caffeine via safe, all‑water extraction, ideal for pregnant or caffeine-sensitive individuals.
- Rich Nutrition Retained: Retains ~90% of L‑theanine and EGCG for health benefits like blood pressure support and antioxidant action.
- Ceremonial Grace, Gentler Kick: Smooth, delicate profile—perfect for chilled or evening usucha without overstimulation.
- 100% Uji Craftsmanship: Shade-grown, freeze-dried, and stone-milled in Uji, Kyoto by Marukyu Koyamaen.
- Two Convenient Sizes: Available in 20 g or 40 g cans—great for gifting or sampling.
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
Gently smooth, low‑caffeine matcha with mellow vegetal sweetness and a clean, delicate 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.
