Marukyu Koyamaen Matcha Kiyomidori (100g)
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Matcha blend by Marukyu Koyamaen for Matcha lattes and other milk drinks. Kiyomidori (清みどり) sits one step above Harumidori in Marukyu Koyamaen's own price list, and like Harumidori it belongs to the blends Marukyu Koyamaen produces for the European market.
Compared with Harumidori, Kiyomidori has a finer consistency, so the powder mixes more evenly with the water and the latte turns out smoother. The taste profile is brighter, and the Matcha taste still comes through clearly when you pour it on top of milk.
Our own tasting note: a bright blend with a fine texture, which keeps a clear Matcha taste in milk and does not turn flat behind it.
This is why we use Kiyomidori only for milk drinks: lattes and cortados, hot or iced. For baking we would choose Harumidori, which keeps more bitterness so that the Matcha can still be tasted in the cake, and for a plain bowl of Usucha we would send you to Soju or Meiju. If the latte is your daily drink and you want it smoother and brighter than with Harumidori, Kiyomidori is the step up.
Origin: Uji, Kyoto, Japan
For a Matcha latte we whisk 2 g of Matcha with 40 ml of water, and we pour that on top of about 80 ml of milk.
Kiyomidori comes in a 100 g bag. After opening you should fill the Matcha into an airtight tin and keep it in the fridge. We store our stock at 2 °C from the day it arrives in Germany.
If you are not sure which of the grades suits your way of drinking Matcha, our guide compares every Marukyu Koyamaen grade, from the daily Usucha to the Koicha grades, and explains which one we would choose for lattes.
FAQ
| Is UNEARTHED an authorized retailer? | UNEARTHED is an "Authorized Wholesale Retailer of Marukyu Koyamaen". If you ever want to verify the authenticity of Marukyu Koyamaen products, you can contact Marukyu Koyamaen directly at info@marukyu-koyamaen.co.jp. |
| How do I prepare a Kiyomidori latte? | We whisk 2 g of Matcha with 40 ml of water and pour that on top of about 80 ml of milk. The drink ends up around 120 ml, which is the cortado size we serve in the gallery, and you can scale it up with more milk if you want a longer latte. |
| What is the difference between Kiyomidori and Harumidori? | Both are Marukyu Koyamaen blends for the European market, and both come in a 100 g bag. Kiyomidori sits one step higher in Marukyu Koyamaen's price list, it has a finer consistency and a brighter taste profile, and we use it only for milk drinks. Harumidori keeps more bitterness, which is why we also use it for baking, and it is the more affordable choice for a latte. |
| Is Kiyomidori a cultivar? | No. Kiyomidori (清みどり) is the name Marukyu Koyamaen gives this blend. It should not be confused with Kyomidori, which is a tea cultivar registered in Kyoto. |
| Can I drink Kiyomidori as Usucha? | You can, but Marukyu Koyamaen builds Kiyomidori for milk drinks, so if a plain bowl of Usucha is what you drink most of the time, Soju or Meiju are the better choice. |
| How is this different from a cheap "ceremonial grade" Matcha? | Nobody certifies the term "ceremonial grade", so it can be printed on any tin. What you can check here is the producer, Marukyu Koyamaen in Uji, and that the blend is formulated to meet the European pesticide standards. |
| How do I store the bag once it is open? | Fill the Matcha into an airtight tin after opening and keep it in the fridge, and let the tin come to room temperature before you open it again so that no condensation forms on the powder. |
| How do I read the best-before date? | Marukyu Koyamaen prints it in the Japanese format YY.MM.DD (year.month.day). A bag marked 27.02.05 is best before 5 February 2027. |
Marukyu Koyamaen
