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Wako is Marukyu Koyamaen’s highest-grade usucha, known for its rich, full-bodied flavour, mild bitterness, and long-lasting, pleasant sweetness. It can also be prepared as koicha.
Origin of the Name:
Derived from Laozi’s words, meaning "concealing the light of wisdom," symbolizing peace and harmony. The name was bestowed by the chief priest of Yakushiji Temple.
Usage:
Ideal for special occasions and those seeking the pinnacle of usucha quality.
Matcha Wako is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is Matcha Wako made
Matcha Wako is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground Matcha Wako is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to store Matcha Wako
Store Matcha Wako in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients: 100% Japanese green tea
Origin: Kyoto, Japan
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