The Marukyu Koyamaen factory tour in Uji is one of those experiences I almost didn’t find, which feels wild in hindsight. It didn’t come from TikTok, but from zooming into Google Maps like I was on a very specific treasure hunt.
I had already planned a full Uji matcha shopping day, with stops at the brands I knew and loved, and this just quietly appeared on the map. Naturally, I clicked, read everything, and immediately decided this was non-negotiable.
Why this brand matters
If you know matcha even a little, you know Marukyu Koyamaen is not casual. They are widely considered one of the top producers of high-quality matcha in the world, and their releases tend to disappear very quickly.
There are also a lot of fakes circulating, which says everything about how in-demand they are. So the idea of seeing how their matcha is actually made felt a little unreal.
Booking and first impressions
The tour was surprisingly affordable, around $5 per person, which honestly felt incorrect for the level of experience. You also receive vouchers to use in their on-site shop, which becomes very relevant later.
When we arrived, it ended up being just the two of us for the first 30 minutes, which meant we essentially got a private tour. I did not expect a “premium matcha experience,” but that is exactly what it felt like.
Learning how matcha is actually made
We started with a documentary explaining the full production process, and if I can find it again, I will absolutely link it because it’s worth watching. The guide was incredibly enthusiastic, the kind of person who looks like they genuinely love talking about tea.
She walked us through everything from leaf cultivation to grinding, explaining how much work goes into achieving that deep green colour. It also clicked very quickly why good matcha is expensive and why supply is limited.
The once-a-year reality of matcha
One of the biggest takeaways is that matcha is harvested only once a year, typically in May. So when people wonder why there are shortages, the answer is simply that it is not produced year-round.
The process itself is also extremely detailed, including shading the tea plants before harvest to enhance flavour and colour. It is one of those things where the more you learn, the more you understand why quality varies so much.
Why Uji matcha is so highly regarded
We also learned a bit about the history of matcha in Uji and how it became known for exceptional quality. While matcha is also produced in places like Shizuoka, Uji is still considered one of the most respected regions.
That is why so many major matcha brands are based there. It’s not just tradition, it’s reputation built over time.
Understanding matcha grades
Another detail that stood out is how matcha is graded, which is something you feel as a consumer but don’t always fully understand. There are actual taste testers who evaluate batches and assign them to different grades.
This is why one brand can have so many different matcha names, each with its own flavour profile and purpose. Some are meant for ceremonial drinking, while others are better suited for lattes or desserts.
Grinding matcha by hand
We also got to try grinding matcha ourselves, which was both fun and slightly humbling. The contrast between hand grinding and machine processing really shows why the highest-end matcha is so prized.
Hand-ground matcha is incredibly fine and smooth, and it dissolves beautifully with just hot water. It’s the kind of matcha where bitterness is minimal and the flavour feels layered and intentional.
What good matcha actually tastes like
This part felt especially personal because matcha flavour is not one-note. There is bitterness, astringency, umami, and sometimes even subtle chocolate-like undertones.
I tend to gravitate toward umami-heavy, slightly chocolatey profiles, which feel richer and more balanced. Being in that environment made it easier to understand how those flavour differences are created.
The tea ceremony experience
After the factory portion, we were guided through a traditional tea ceremony. This included learning how to hold the bowl, rotate it, and actually drink matcha the way it is intended.
One small but very real realization is that you are supposed to drink directly from the bowl you whisk in. This is not how most of us in North America approach matcha, but it makes the experience feel much more grounded.
Whisking matcha and eating dango
We then whisked our own matcha and paired it with dango, which was honestly one of the coziest moments of the trip. It felt simple but very complete, like everything came together in that one experience.
My husband learned how to whisk matcha, which was also quietly funny because he got to see what I do all the time at home. There is something very satisfying about sharing that kind of ritual.
The underrated shop at the factory
At the end, we used our vouchers in the on-site shop, which is a hidden advantage of this tour. Unlike the main storefronts, this location still had a wide selection even later in the day.
Most places in Uji sell out of their best matcha by late morning, especially during peak travel seasons. So this felt like a small but very strategic win.
Getting there and what to know
The only slightly inconvenient part is getting to the factory, since it is not the easiest place to find on foot. A taxi or Uber is recommended, and the nearby Marukyu Koyaemen head office can even help call one if needed.
The tour itself is about 90 minutes and can be booked by emailing through their website, with English support available. You pay on-site, which makes the whole process feel very low-pressure.
Final thoughts
If you love matcha even a little, this is one of the most worthwhile experiences you can do in Kyoto. It is educational, interactive, and quietly special in a way that doesn’t feel overproduced.
I went in thinking this would just be “nice,” and left feeling like I understood matcha on a completely different level. Also, I absolutely could have bought more matcha, but I got distracted by a very well-priced tin and made a quick emotional decision.
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