Culinary Matcha Rindo 'りんどう'

Best for Latte • Culinary
Robust, smooth, and full of character — upper-middle bitterness gives it strength, making it an excellent choice for matcha lattes where the rich flavour stands out.
A culinary matcha from Uji, Kyoto.

“Rindo” 
Meaning “gentian,” a flower admired in Japan for its deep blue-purple colour and elegant, refined character. The name reflects the matcha’s bold yet smooth and distinguished flavour.

How to Drink it
Use in Hot Matcha Latte: 2–3 g matcha, 30 ml water, 100 ml milk or
Iced Matcha Latte: 4 g matcha, 30 ml water, 120 ml milk

Tasting Notes
Robust, Smooth, Bold with Upper-Middle Bitterness

Umami     ◉○○○○
Sweetness   ◉◉○○○
Bitterness    ◉◉◉○○
Astringency ◉◉○○○
Aroma    ◉◉○○○

Details
Uji, Kyoto
Marukyu Koyamaen (est. 1704)
100g bag


Marukyu Koyamaen '丸久小山園', with a 300-year history, has long been devoted to excellence in tea.
Nestled in the heart of Uji, Kyoto, their private estate, established in 1704, remains the foundation of their craft.
Artisans here combine tradition and careful modern methods to create Japanese green teas of exceptional quality.
From matcha served in top hotels, shrines, and tea schools, to food-grade matcha used in confectionery and sold in select supermarkets, every tea reflects their dedication and enduring legacy.