In any field of fine craft, there is a name that serves as the ultimate benchmark—a standard by which all others are measured. In the world of Uji matcha, that name is Marukyu Koyamaen (丸久小山園).
With a history stretching back over 300 years, this family-run institution is not merely a producer; it is a cultural guardian, deeply woven into the fabric of the Japanese tea ceremony, or Chadō.
To understand Marukyu Koyamaen is to understand the philosophy of “quality-first,” a principle that has guided the Koyama family for generations. They are the purveyors to the grand masters of Japan’s most revered tea schools, and their matcha is a taste of living history.
A Legacy Forged Over Centuries
The story of Marukyu Koyamaen begins in the Genroku era (1688-1704), when its founder, Kyujiro Koyama, began cultivating and producing tea in Ogura, Uji. For generations, the family honed their craft, gradually building a reputation for exceptional quality. By the eighth generation, their teas were being marketed across Japan.
Throughout its long history, the company has remained steadfast in its guiding principle: “Making Teas with Quality as the Highest Priority.” This is not a mere slogan; it is a comprehensive philosophy that governs every single step of their process, from the soil in their gardens to the final, meticulous grinding of the tencha leaves. This unwavering commitment has earned them numerous awards in Japan’s national tea competitions, but their most significant honor is the trust they have earned from the world of Chadō.
The Purveyor to the Tea Masters
Marukyu Koyamaen’s most distinguished role is that of official purveyor to the grand masters (iemoto) of Japan’s most influential tea ceremony schools, including the Urasenke and Omotesenke schools. This is a responsibility of immense cultural importance.
The tea ceremony is a precise and demanding art form, and the quality of the matcha is paramount. The tea masters do not simply choose a “good” tea; they choose a producer whose philosophy aligns with their own and whose quality is absolutely consistent and reliable. For centuries, Marukyu Koyamaen has been that producer. Their ability to consistently create matcha that meets the exacting standards for both usucha (thin tea) and the supremely demanding koicha (thick tea) has made them an integral part of the tea ceremony’s living tradition.
Key Terms
- Chadō (茶道): “The Way of Tea,” the Japanese cultural practice and philosophy surrounding the ceremonial preparation and presentation of matcha.
- Iemoto (家元): The grand master of a traditional Japanese art form, such as a school of tea ceremony.
- Urasenke (裏千家): One of the largest and most influential schools of the Japanese tea ceremony.
- Chamei (茶銘): A poetic name given to a specific blend of matcha by a producer.
The Art and Science of Production
Marukyu Koyamaen maintains rigorous control over every aspect of production, combining centuries-old traditional methods with modern quality control.
- Cultivation: They oversee the entire process, from fertilizing the soil to the careful shading of the tea plants, which is essential for developing the deep umami and vibrant color of their matcha.
- Harvesting: For their highest grades of matcha, the tenderest young leaves are still carefully picked by hand.
- Blending (Gōgumi): Perhaps their greatest skill lies in the art of blending. Their tea masters evaluate a vast number of
tenchaleaves, each with its own character, and masterfully combine them to create the signature flavor profiles of their named blends. This ensures that a tea with the chamei Unkaku (“Cloud Crane”) tastes the same, year after year. - Grinding: The final step is the slow, patient grinding of the tencha on traditional granite stone mills. This process generates minimal heat, preserving the matcha’s delicate flavor, rich aroma, and nutritional value.
Conclusion: A Taste of Tradition
Marukyu Koyamaen is more than just a brand; it is the embodiment of Uji’s tea legacy. Their work is a quiet, consistent pursuit of perfection that has been passed down through generations.
When you prepare a bowl of their matcha, you are not simply making a beverage. You are connecting with a deep cultural heritage and tasting the result of a 300-year-old promise to prioritize quality above all else. It is a standard you can taste in every sip.