Marykyu Koyamaen Tea House
In the Genroku period (1688-1704), a man by the name of Kyujiro Koyama began the cultivation and production of tea in Ogura， Uji. His work was the beginning of what was to become Marukyu-Koyamaen. During the following generations, the quality of the tea was raised through improvements in all aspects of the cultivation, treatment and production, thus establishing the tradition of Ujicha. The fourth generation began marketing the tea, and by the eighth generation, Motojiro, the market had been extended to the whole country. A standard of high quality, consistent from cultivation to the final product, was achieved, and the tea was highly esteemed. It is well known that Marukyu-Koyamaen stands for the highest quality standard．
For generations, their teas have been carefully inspected and produced by succeeding directors. Through repeated training, honing of skills and techniques, the know-how of how to produce the finest teas and maintain their quality has been constantly improving. Marukyu-Koyamaen now ranks among the foremost producers of fine teas in Japan. Every year, competitions are held appraising the teas of different producers. For many years, Marukyu-Koyamaen has taken many first and other top prizes for their teas. Furthermore, the present director, Motoharu Koyama, has won two times in the mastery of tea inspection. The second time, he received full marks. This achievement has been highly praised and was a first in the history of competitive tea inspection.
For more, visit: http://www.marukyu-koyamaen.co.jp/english/nishinotoin/index.html