Marukyu-Tsubokiri Matcha (Fall Sesonal)

Marukyu Koyamaen, based in Uji, Kyoto, is renowned for its tradition of crafting high-quality matcha and Japanese teas. Valued for their refined flavors and vibrant colors, these teas are favored by connoisseurs and used in tea ceremonies.

Seasonal and Limited Items:

Tsubokiri Matcha – Exquisite Koicha & Usucha Grade

Tsubokiri Matcha is crafted from exceptionally high-quality tea buds, producing a matcha that shines in both koicha (thick tea) and usucha (thin tea) preparations.

Flavor Profile

As Koicha:

Rich, creamy, and round-bodied with luxurious depth. Notes reminiscent of roasted pumpkin seeds and sweet pumpkin unfold, finishing with a smooth, milky sweetness that lingers on the palate.

As Usucha:

Light, fresh, vibrant green, and umami-rich, revealing a particularly sweet and milky character. Even at lower water temperatures, it remains beautifully balanced and never turns bitter.

A Name Rooted in Tradition

The name Tsubokiri comes from an ancient tea-preservation ritual. Before airtight storage existed, Kyoto tea farmers kept their precious Uji Tencha leaves in large ceramic jars called tsubo. These jars were sealed with paper and carried to the cool slopes of Mount Hiei during the summer to maintain freshness and aroma.

The tea remained in the tsubo all year, and farmers would only remove small amounts to grind into matcha as needed. In late October or early November, the seal of the jar containing the new spring harvest was ceremonially broken—a ritual known as “tsubokiri”, marking the moment the fresh matcha was enjoyed for the first time.