Long before I’d ever heard of hojicha, I briefly thought about selling matcha. There are thousands of companies selling the green tea powder, but for some reason it never tasted as good as it did when I drank it in Japan.
Whether I’d be selling it or not, I wanted to taste the best matcha in the world. As a long-term matcha drinker and enthusiast, Francois had already done the research and found Marukyu-Koyamaen in Uji. Marukyu-Koyamaen is an award-winning manufacturer dedicated to producing teas of the highest quality. Luckily for us, they offered plant tours and had an availability while we were in Japan.
Although we were not allowed to take any pictures, believe me when I say that every step of the processing of tencha to matcha was more fascinating than the last. My favourite room was the one where stone mills were quietly grinding the tencha leaves into a fine matcha powder. The stone mills were going slowly in order to avoid overheating. Maintaining the perfect temperature was so important that it was all done in the dark. Seeing my excitement, the tour guide showed me a manual stone mill up close and I even got to grind some tencha myself.
Before the tour concluded, I learned how to make and drink a proper cup of matcha. As an inexperienced matcha maker, not to mention pretty clumsy in general, I was terrified of breaking the beautiful ceramic matcha chawan (tea bowl). I was hesitant to whisk the matcha quickly, and it showed. After watching from a distance, the director himself walked over to offer his assistance. He encouraged me to whisk the matcha briskly and demonstrated how the speed and zig zag motion was essential to dissolving the powder and producing a beautiful rich foam. The best matcha in the world takes work to produce and is deserving of skillful preparation, anything less would be disrespectful. The resulting matcha was the best I’d ever had by far.
The final part of the tour was a visit to the tea shop. I reached for their highest grade of ceremonial matcha, Tenju 天授 (heavenly). Although Marukyu-Koyamaen only uses natural fertilizers for all of their teas, I was curious about their organic selection. Knowing I was looking for high quality matcha, they advised me that their top matcha was significantly superior to their top organic matcha. While I understood there was no comparison, I had a feeling that their organic Matcha Gold was probably still better than many other matcha brands.
During my visit to Marukyu-Koyamaen, it was evident just how essential unwavering dedication to quality and attention to detail were to the production of exceptional matcha powder. When the same level of care was applied to my own preparation, I was rewarded with the perfect bowl of matcha. Learning how matcha powder is made, and how to prepare it traditionally, has increased both my appreciation and enjoyment of the tea.
Love matcha? Then you’ll want to try hojicha, the roasted Japanese green tea.
One thought on “A tour of Marukyu-Koyamaen in Uji”