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Matcha Review: Awaraku by Marukyu Koyama-en

Awaraku by Marukyu Koyama-en

Note: Apparently, this Matcha review has been in my queue for over two years and it was never published!

This freezed-dried Matcha is really a good tea for lazy and busy people which don't really have much time for sifting the Matcha powder and boiling the water. It's refreshing and not at all bitter.

You don't even have to whip it up, just swirl it in a glass. A perfect suspension on a warm summer evening.

Awaraku by Marukyu Koyama-en

Awaraku by Marukyu Koyama-en prepared as Usucha

Name: Awaraku
Grade: -
Origin: Uji, Japan
Producer: Marukyu Koyama-en
Shop: Kogetsu-en
Year: 2014
Packaging: Tin without an inner bag, pull-tab can
Weight: 20g
Price: ¥ 900

Note: Also available in a 40g Matcha tin 1,700 and stick-packs (5 × 1.5g) for ¥ 600

Marukyu Koyama-en writes about Awaraku:

  • This tea is freezed-dried Matcha and need not be sifted. It is [prepared] as Usucha, thin tea. Please whisk it with a chasen.
  • Source: Varieties of Matcha. (Retrieved 16.07.2015)

Matcha tin of Awaraku
Matcha Tin of Awaraku


Awaraku is packed into an airtight tin and sealed with a pull tab, to maintain optimal freshness and to provide effortless handling.

Once the pull tab is removed, the charakteristic sweet, vegetal smell, similar with seaweed aroma, is released.

One of the first things I noticed when I opened it up was the apperance of the poweder: No lumps at all!

Appearance of the Matcha powder Awaraku freezed-dried Matcha
non-sifted Matcha powder

Appearance of the Matcha:

From the dry appearance this matcha is deep green, but not vibrant at all. The powder is harder and drier, but also smooth with a finely textured appearance.

The powder trickles like fine sand. This makes it difficult to scoop the freezed-dried matcha from the container to a tea bowl. It is therefore clear, that this matcha powder is not clinging to the Chashaku as is normally the case.

One tip: Use a Mizuya Chashaku which is often used at tea ceremonies with many participants.

Awaraku by Marukyu Koyama-en prepared as Usucha

Prepared as Usucha

Dry Powder Amount: ca. 2g
Water Amount: ca. 70ml
Water Temperature: ca. 80°C
Type of Whisk: 120 thin pronged
Preparation Method: traditional
Whisking Action: rapid "w"-action
Consistency: thin with plenty of froth

In thin vegetal suspension, Awaraku has a great nose with intense aromas of grass and moss.

A subtle sweetness tinged with a complex vegetal taste.

Great smoothness and an elegant warm long finish.

Awaraku by Marukyu Koyama-en prepared as chilled thin tea

Prepared as chilled Usucha

Dry Powder Amount: ca. 2g
Water Amount: ca. 50ml
Water Temperature: 8°C
Type of Whisk: 120 thin pronged
Preparation Method: whipped in cold water
Whisking Action: rapid "w"-action
Consistency: thin with plenty of froth

I have read somewhere that freezed-dried Matcha is the only tea powder that can be whipped in cold water and develops a lovely creamy foam on the surface.

Well, that's not quite correct, but it is much easier with this type of Matcha.

Awaraku prepared as chilled Usucha allows it to be appreciated even more for its aroma and sweetness. It is so delicious. The taste is pleasantly compact and refreshing.

The whisked foam is very long-lasting.

swirled Awaraku by Marukyu Koyama-en

Prepared as swirled cold brewed Usucha

Dry Powder Amount: 1 heaped teaspoon
Water Amount: ca. 450ml
Water Temperature: ca. 8°C
Type of Whisk: -
Preparation Method: swirling
Whisking Action: none
Consistency: thin with little foam

In the summer, I often enjoy a cup of Matcha on the balcony. But there are times when I return home exhausted after a long day at work and just swirl my Matcha in a glass, add ice cubes and drink the well deserved Matcha tea.

What is good about this Matcha is that I don't have to worry about lumps. Because of the freezed-dried powder lumps cannot form.

The swirling results in a Matcha with a very fine aroma and taste of a well-balanced vegetal sweetness.

It has a generous structure and a smooth and elegant finish.

Awaraku Matcha powder

Summary of the most important points:

  • best Matcha on the go (no special blender bottle needed!)
  • clumping is not a concern
  • good foam
  • light and refreshing
  • well-balanced nuances of taste and aroma
  • whisk into cold and hot water

I became particularly enthusiastic about the appearance of the Matcha powder: Prepared in cold water the foam was even more fine than prepared with hot water.

Awaraku is a great Matcha for warm summer days: It tastes well-balanced vegetal, slightly sweet and is simply refreshing and delicious.

I prefered Awaraku whisked into cold water, because it increases the presence of the sweentnes and releases a wonderful aroma.

Recommended Matcha Green Tea Powder

How do you drink your Matcha tea in summer?

Oca Ocani

My journey through the world of Japanese teas started after discovering Matcha. That was nearly eight years ago. And during this time Matcha became my favorite green tea.With this Blog I want to share this passion, inspire and show the versatility of Matcha.

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