Origin
Uji, Kyoto
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Tsubokiri by Marukyu Koyamaen
Sale price
$50.00 USD
Regular price
$55.00 USD
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Tsubokiri by Marukyu Koyamaen
Sale price
$50.00 USD
Regular price
$55.00 USD
Tsubokiri by Marukyu Koyamaen is an exquisite autumn-exclusive matcha that honors the ancient Tsubokiri (壺切) ceremony—the ceremonial "opening of the tea jar." This time-honored tradition, celebrated each November during the chanoyu (tea ceremony) season, marks the moment when sealed pottery jars (chatsubo) containing spring-harvested tencha are ceremonially opened after six months of careful aging. This patient maturation transforms fresh tea into a uniquely creamy, mellow matcha with enriched flavor complexity and natural sweetness.
In historical tea practice, spring-harvested tea was stored in large pottery jars with sealed lids for approximately six months to mellow its grassy notes and develop profound flavors and aromas. By autumn, the aged tencha would be ground and enjoyed in special tea gatherings celebrating the year's harvest. While modern storage methods have evolved, Marukyu Koyamaen—a renowned Uji tea master with over 300 years of heritage and 30 National Tea Competition awards—preserves this tradition with Tsubokiri, creating a seasonal matcha that captures the essence of aged perfection.
About this matcha:
- Autumn Exclusive: A limited seasonal release available only during the Tsubokiri season—capturing the essence of tradition and time-honored craftsmanship.
- Uniquely Creamy: Marukyu Koyamaen's signature creamy texture shines brilliantly—unbelievably milky and smooth with a rich, balanced character unlike any other brand.
- Mellow & Floral: No bitterness in the aftertaste—delicious floral and sweet notes with a balanced green perfume that's easy-going and aromatic.
- Six Months Aged: Careful maturation transforms fresh tea into a mellow, sweet matcha with profound umami depth and a fresh, lingering finish.
- Versatile Excellence: Recommended as a daily matcha—easy to pair with or without sweets, light enough to enjoy multiple times throughout the day.
- Award-Winning Heritage: From the producer of "Tenju," officially named the best matcha of Japan 2020, with 30 Minister of Agriculture awards.
- Special Autumn Packaging: Comes in a specially designed packaging box with autumn motifs, celebrating the Tsubokiri season.
- 100% Uji Origin: Shade-grown, stone-ground at 40 grams per hour, and packaged in Uji, Kyoto—the birthplace of Japan's finest matcha.
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
Tsubokiri offers a uniquely creamy, milky texture with balanced green aroma, mellow umami depth, and delicate floral sweetness—no bitterness, just a fresh, lingering aftertaste that invites you back for more.
Strength
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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.
