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Marukyu Koyamaen Kiwami Choan — 20g can20g can

Product photo: Marukyu Koyamaen · Marukyu Koyamaen official store

Marukyu Koyamaen

Kiwami Choan

極長安

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Marukyu Koyamaen presents Kiwami Choan as a high-end principal matcha and reports a Gold Award at The Leafies 2022.

Package sizes

20g can40g can
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Taste at a glance

Research estimate · 0–5 intensity

Flavor intensity
Unknown
Umami
Unknown
Bitterness
Unknown
Astringency
Unknown
Aroma intensity
Unknown
Sources & methodology

Higher means more intense, not a quality score or liking. Overall stars are separate. 0 means not perceived; a missing value means unknown.

Where is my matcha? estimates intensity from qualitative product descriptions using research-v1. These are editorial estimates, not measurements, manufacturer scores or community votes. Missing evidence stays unknown; each preparation is assessed separately.

0 absent; 1 trace/slight; 2 light; 3 moderate; 4 strong/rich; 5 exceptionally intense. Only explicit degree for that axis is scored; missing evidence is unknown.

No supported research estimates for this preparation yet.

About this matcha

Profiles below are attributed producer or retailer statements, separate from independent tasting and member reviews.

Producer’s description

The producer positions it immediately after Tenju in its high-end range.

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Retailer’s description

Retailer Sazen Tea describes creamy, green-pea sweetness in koicha. In usucha it describes a milky-sweet impression, a velvety texture and almond/walnut notes, with a sweet finish in either preparation.

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Preparation & use

Producer’s descriptionGeneral maker guidance

Maker-wide bowl guide: sift about 1.5g and use 70ml of previously boiled water.

Maker-level context, not a recipe specific to this product.

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What we know

Origin
Not documented
Cultivar
Not documented
Harvest
Not documented
Blend / tea leaves
Not documented

Tasting reviews

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Reviews are self-attested. We do not verify purchases. New and edited reviews are moderated before publication.

Member reviews are shown in the language they were written in.

Sources & field notes