The Story

MARU is a premium second-harvest blend from Uji, Japan, designed for those who want a robust matcha that holds its own in any preparation. This is the exact blend we use at our Matcha Mate 100 store for our signature desserts, from creamy ice cream to rich cheesecakes. It offers a stronger profile than first-harvest blends, making it a reliable choice for both a daily drinking matcha and a high-quality culinary ingredient.

The Sensory Profile

• Texture: Consistent and bold with a full-bodied mouthfeel.
• Taste: A unique, rich nuttiness reminiscent of toasted pistachios, balanced by a pleasant vegetal depth.
• Finish: A clean, slightly savoury finish that lingers, making it ideal for pairing with sweets.

The Facts

• Origin: Uji, Kyoto, Japan
• Harvest: Second Harvest (Niibancha)
• Cultivars: A versatile blend of Okumidori, Samidori, and Yabukita.
• Best For: Baking (Cookies, Cheesecakes, Ice Cream), smoothies, and lattes.

The Ritual

MARU is a workhorse in the kitchen. Whether you are whisking it for a drink or folding it into a batter, it maintains its vibrant colour and flavour.

For Drinking:

1. Sift 3g (approx. 3 bamboo scoops) of MARU into your bowl.
2. Add 30ml of water at 65-75°C (145-167°F).
3. Whisk until smooth and frothy before adding to milk.
4. Recommended 6g of brown sugar syrup to balance.

For Baking: When using MARU in desserts, we recommend sifting the powder with your dry ingredients to ensure a vibrant, clump-free green colour throughout your bake.

Pro Tip: Because of the pistachio-like notes, MARU pairs exceptionally well with white chocolate or citrus-based desserts. It provides that classic "matcha" punch that stands out even when mixed with heavy cream or butter.