Origin
Uji, Kyoto
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Wako by Marukyu Koyamaen
$45.00
Wako (和光) is a delicate, ceremonial-grade matcha from Marukyu Koyamaen, a historic Uji tea house with over 300 years of tradition. This principal-tier blend offers a bright grassy aroma, smooth texture, and mild umami—crafted for thin tea (usucha) enjoyment. Lightly sweet with minimal bitterness, Wako pairs beautifully with confectionery and everyday relaxation.
About this item:
- Bright & Smooth: Fresh grassy scent with a creamy, smooth finish and subtle umami.
- Everyday Ceremonial Grade: Principal-level matcha ideal for usucha—rich yet approachable.
- Minimal Bitterness: Clean, mellow flavor that’s never overpowering.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto by Marukyu Koyamaen.
- Perfect with Sweets: Especially great alongside wagashi or confectionery.
- Size Options: Available in 20 g can, 40 g can, and 100 g bag to suit sampling or ritual 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
Wako delivers a bright, refreshing matcha experience with creamy texture, mild umami, and a clean, lightly sweet 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.
