Miyama - Shiga Matcha - product pouch standing on a grey surface
Miyama - Shiga Matcha - overhead view of the bright green matcha powder in a white dish
Miyama - Shiga Matcha - overhead view of the prepared usucha matcha in a white bowl
Miyama - Shiga Matcha - angled view of the green matcha powder in a white dish

Miyama - Shiga Matcha

Maruyasu Chagyo
★★★★★ (1)
$48.00
Size
Recommended For:
The highlighted drink is the most concentrated we recommend, and the tea can be used for any use to the left of the arrow as well. This is up to personal preference.
Baking
Latte
Usucha
Koicha
Flavour Profile
Sweetness
Umami
Aroma
Astringency
Bitterness
Description

This balanced matcha was specially blended with lattes in mind, with its vibrant colour and snappy brightness designed to cut through milk for rich and smooth drinks.

Miyama (深山) means "Deep in the Mountains".

Brewing Instructions
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) waterHeat or steam 180 ml (6 oz) of your preferred milkPour milk into matcha base
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) waterPour 180 ml (6 oz) of your milk of choice into a ice-filled 10-12oz (300-350 ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milkPour the matcha base over the ice

Maruyasu Chagyō (丸安茶業)

Founded in 1872 by Maeno Yasukichi, Maruyasu Chagyō has been producing teas from around Shiga Prefecture, including their own tea from their hometown of Tsuchiyama, as well as from the famous growing region of Asamiya. While teas from these regions are often blended and sold as "Ujicha", Maruyasu celebrates the often overlooked teas of Shiga Prefecture.

Man standing in front of shelves with wooden boxes featuring Japanese text

Maruyasu Chagyō is currently headed by Maeno Yasuharu (前野安治) a 9th-dan Chashi, which is the second-highest rank and is only attained by a handful of tea professionals. This credential recognises Maeno-san's deep understanding of the region's soil, farming practices, and cultivars, as well as his mastery of tea evaluation and blending.

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