Marukyu Koyamaen Kinrin - Japanese Ceremonial Matcha

Kinrin sits near the top of Marukyu Koyamaen's ceremonial range, a clear step above their mid-tier grades. Stone-ground from shade-grown tencha in Uji, Kyoto, it's a matcha that rewards those who have developed a palate for the subtler differences between grades.

Best suited to straight usucha drinkers exploring the upper end of the Marukyu range, or latte drinkers who want a matcha with genuine presence behind the milk.

How to brew (usucha)
Best prepared as usucha: 1.5g at 70–80°C, whisked until frothy.

How to brew (matcha latte)
Whisk 2–3g with a small amount of hot water to form a paste, then add steamed or cold milk of your choice.

About this product
Available in 20g, 40g, 100g Bag, and 100g Can. Sourced from Japan and shipped from Australia. Marukyu Koyamaen has shaped Uji, Kyoto's matcha tradition since 1704.