Origin
Uji, Kyoto
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Unkaku by Marukyu Koyamaen
$60.00
Unkaku (雲鶴) is a refined ceremonial-grade matcha from Marukyu Koyamaen, a distinguished Uji tea house with over 300 years of heritage. Named “Cloud Crane,” this principal-tier matcha delivers a creamy, nutty sweetness and velvety texture that transitions effortlessly from thin tea (usucha) to beginner koicha. Revered for its gentle finish and nuanced umami, Unkaku is a beloved favorite among matcha enthusiasts.
About this item:
- Velvety & Creamy: Delivers a smooth, cloud-like mouthfeel with balanced richness and subtle sweetness.
- Nutty & Floral Aroma: Offers a gentle, non-grassy scent with roasted and nutty undertones.
- Koicha Gateway: The most approachable entry in Koyamaen’s koicha lineup—deeper and creamier than Kinrin.
- Popular & Principal Grade: One of the most popular principal matchas from Koyamaen, trusted for ceremonial use.
- Versatile: Equally satisfying as a light usucha or gentle koicha—bright green brew with mild astringency.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto.
- Two Sizes: Available in 20 g can and 40 g can—ideal for sampling or daily enjoyment.
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
Unkaku offers a luscious, creamy umami with nutty sweetness and delicate floral notes, finishing clean with mild astringency.
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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.
