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award-winning teas delivered straight from our farms & friends
This unique, powdered green tea matcha is one that you can drink and use everyday for its health benefits and not just sparingly for elaborate ceremonies or special occasions.
Sourced from our friends in Taiwan, where matcha cultivation was refined during the Japanese colonial era, this tea has been processed with the wisdom of generations, which gives you the distinct Taiwanese matcha flavour you can use all the time in your mixed drinks and food.
Luckily, you don't have to pay the price of a ticket to Kyoto for a taste of matcha! If you’re a matcha purist or simply have a fat wallet, this matcha may not be for you.
If you like your matcha mixed with other ingredients (sugar, milk, soya, etc.) or enjoy adding it in food or protein shakes (like we do), then give this distinct matcha a try.
Reeves' Tasting Notes
With tannic overtones similar to sencha, this subtle and light-bodied matcha reminds us of our grandmum’s desserts. How we liked to swirl this tea powder into our lattes and ice cream, while listening to her stories about Japan and the island known as Formosa!
Reeves' Recommended Uses
As a drink: Treat yourself to a matcha latte every morning! Heat a bit of water and let it cool to about 70 deg C. Then dissolve about 1/2 -1 tsp of matcha into a cup. Add your choice of milk or milk substitute (soya) and sweetner (honey, stevia, sugar).
In food: Sprinkle on ice cream, mix with yogurt, and stir into your favorite batter of pancakes, cookies, etc.
Reeves' Spec Sheet
All of our products on Marulin's North American Outpost ship from the USA. Looking for our full range? Click here to visit Marulin's global shop.
Dr. Lin
Founder
Hello!
Welcome to Marulin!
Originally, I started Marulin in London to share the teas from my family farm, our co-operative and our farming friends in Taiwan with the world. After four generations of tea farming, we have become specialists in Taiwanese Oolong tea and have developed relationships lasting generations with other farmers. Some of our teas come directly from my uncle, who is a artisanal tea maker and manages tea orchards in our village. Other teas have been curated by my aunt, who teaches tea ceremony in Kaohsiung and grew up on a tea farm in the high mountains of Alishan. I grew up drinking Four Seasons and Chin Shin Oolong tea from our farms. A recent favourite tea of mine are black teas made from the Red Ruby cultivar. I now teach for the Taiwanese Mastercourse for the UK Tea Academy under the direction of Jane Pettigrew, BEM.
Our most recent development for the company has been blending oolong teas in tea bags and creating new tea powders that go beyond matcha. mr. tim and I are avid collectors of rare craft teas, oolongs, and teapots. The rest of our team are UK Tea Academy Tea Sommeliers.
We hope you enjoy our tea!