Marukyu Koyamaen has made tea in Uji for more than three centuries, and its matcha lineup is one of the most complete you can buy. It is also one of the most confusing, because the names say nothing about what is inside the tin.
One line divides the lineup
Kinrin and every grade above it can be whisked thick as koicha as well as thin as usucha. Wako and everything below it is made for usucha. If you want to try koicha, start at Kinrin.
For lattes
Aoarashi and Isuzu carry a slight bitterness that stays present through milk. Wakatake is a common café choice for the same reason. Chigi no Shiro is lighter and softer.
For a daily bowl
Isuzu and Chigi no Shiro are the usual starting points for whisking with water. Yugen adds depth, and Wako is the most refined of the usucha-only grades.
For koicha
Kinrin is the entry point: creamy, with very little bitterness. Unkaku is richer and more concentrated.