Journal
Guides to choosing, preparing and keeping Japanese matcha, from a Seattle matcha atelier.
Marukyu Koyamaen Restock: When MK Matcha Comes Back (and How to Get a Tin)
Why Marukyu Koyamaen tins keep selling out, a dated log of what is on our shelf, and how restock alerts help you get the next tin.
Read GuidesWhere to Buy Marukyu Koyamaen Matcha in the USA (2026 Guide)
US shops, Japan exporters or marketplaces? How each option compares on price, tariffs, shipping time and freshness, and how to check a tin is genuine.
Read GuidesMarukyu Koyamaen Matcha Chart (2026): Every Tin Compared by Price, Use and Taste
Every Marukyu Koyamaen matcha we carry in one chart: US price, cost per bowl, latte or usucha or koicha, and how each one tastes.
Read FreshnessHow to Store Matcha So the Last Bowl Tastes Like the First
Matcha doesn't go bad overnight. It fades, quietly, a little more every time you open the tin. A few small habits keep that bright green going until the very end.
Read AuthenticityHow to Tell If Your Matcha Is the Real Thing (A Seattle Shop's Checklist)
"Ceremonial." "Premium." "Imported from Japan." Most of the words on a matcha bag don't mean much. Here are the five things that actually tell you what you're buying.
Read GuideUsucha vs Koicha: The Thin and the Thick of Matcha
One is a frothy, everyday bowl. The other is a slow, velvety ritual that almost no café will ever serve you. What separates them, and which tins can do both.
Read ComparisonIsuzu vs Aoarashi: Two Marukyu Koyamaen Matchas, Two Very Different Mornings
They come from the same Uji house, sit side by side on our shelf and cost only a few dollars apart. They are not the same tea. Here's how to choose.
Read GuideThe Best Matcha for Lattes (Hint: It's Probably Not the Most Expensive One)
Milk is generous, but it's also loud. Here's how to choose a matcha that still sings through it, and why the priciest tin on the shelf is usually the wrong call.
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