Marukyu Koyamaen Premium Ceremonial Grade Matcha Japan Multiple Grades Organic Gold Mark 20g

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• ✔ In the Genroku period (1688-1704), a man by the name of Kyujiro Koyama began the cultivation and production of tea in Ogura， Uji. His work was the beginning of what was to become Marukyu-Koyamaen.
• ✔ During the following generations， the quality of the tea was raised through improvements in all aspects of the cultivation， treatment and production， thus establishing the tradition of Ujicha.
• ✔ For generations， our teas have been carefully inspected and produced by succeeding directors. Through repeated training， honing of skills and techniques， the know-how of how to produce the finest teas and maintain their quality has been constantly improving.
• ✔ Marukyu-Koyamaen now ranks among the foremost producers of fine teas in Japan. Every year， competitions are held appraising the teas of different producers. For many years， Marukyu-Koyamaen has taken many first and other top prizes for our teas.
• ✔ Furthermore， the present director， Motoharu Koyama， has won two times in the mastery of tea inspection.The second time， he received full marks.This achievement has been highly praised and was a first in the history of competitive tea inspection.
• The motto of Marukyu-Koyamaen is: `Making teas with quality as the highest priority’ Needless to say, Marukyu Koyamaen the most prestigious matcha company in the Japan. We have shaped Uji matcha into what it is today since our company was founded in 1688! Quality policy: We are devoted to constantly improve our production of teas with a superior taste and other fine properties while ensuring the safety and wellbeing of our customers. We also try to contribute to a healthy life for our customers and their peace of mind. Tier list of Marukyu Koyamaen Matcha (* by matcha suitable for Koicha/Thick-Tea): #1: Tenju ***** Japanese National Tea Competition 1st Place Winner #2: Choan **** #3a: Eiju *** #3b: Organic Gold Mark ** #4: Unkaku ** #5a: Gabaron Matcha* (High-content γ-amino butyric acid Matcha) #5b: Kinrin * #6: Wako #7a: Yugen ✔ In the Genroku period (1688-1704), a man by the name of Kyujiro Koyama began the cultivation and production of tea in Ogura， Uji. His work was the beginning of what was to become Marukyu-Koyamaen.; ✔ During the following generations， the quality of the tea was raised through improvements in all aspects of the cultivation， treatment and production， thus es