Masui’s Withered Sencha Mirai

12,9044,90

Masui’s Withered Sencha Mirai comes Masui-en Organic Teafarm in Kawane, Shizuoka. The elegantly fragrant Sencha tea is based on a rare cultivar, originally bred in the company’s own tea garden. The overwhelmingly full-bodied, radiant lemon-yellow-green cup convinces in terms of taste with pronounced umami, deep sweetness and a harmonious, mild vegetal note. Accordingly, a first thought on a gourmet’s mind  upon first tasting : a Sencha that keeps what a Gyokuro promises!

For more information and illustration refer to the product description below.

Clear

Description

Masui's Withered Sencha Mirai - naturally cultivated (free of pesticides as well as of artificial and animal-based fertilizers) from Kawane, Shizuoka, Japan

Masui’s Withered Sencha Mirai

Masui’s Withered Sencha Mirai

This tea is brought to us by Tea Crane, a trader specialized in naturally cultived teas by small producers in Japan. The operator, Tyas Sösen, is a Belgian by birth who has lived in Japan since his later adolescence. There, as the youngest officially certified tea master of foreign origin, he learned the tea trade from scratch. His love for traditional Japanese Sencha teas of regional character ultimately culminated in the founding of The Tea Crane. The underlying philosophy is a return to the original Japanese Sencha. This means that the cultivation is free of artificial fertilizers and pesticides and comparably low in nitrogen. In addition, it means processing that is free of the industrial mass processes that are often characteristic of tea production in Japan today. This also makes this tea from Shizuoka, Japan’s largest tea producing region, a naturally cultivated traditional Japanese Sencha tea.

Masui's Withered Sencha Mirai - naturally cultivated (free of pesticides as well as of artificial and animal-based fertilizers) from Kawane, Shizuoka, Japan

The elegantly fragrant Sencha tea is based on a rare cultivar bred in the company’s own tea garden. The overwhelmingly full-bodied, radiant lemon-yellow-green cup convinces in terms of taste with pronounced umami, deep sweetness and a harmonious, mild vegetal note. Acccordingly, a first thought on a gourmet’s mind  upon first tasting : a Sencha that keeps what a Gyokuro promises!

The Tea Garden / The Producer – Esturo Masui’s Organic Teafarm

Home of the Masui-en Organic Teafarm is Kawane, Shizuoka, on the east coast of Japan. The farm’s operator, Esturo Masui, produces pesticide-free, naturally cultivated Japanese tea out of conviction. In addition to Sencha tea, he has a deep passion for black tea and other fragrant teas. He has also bred a number of cultivars on his own and is the inventor of Japanese GABA black tea.

Etsuro Masui, Betreiber der Matusi-en Organic Teafarm in Kawane, Shizuoka, Japan

Etsuro Masui

Natural cultivation here also means that only natural plant substances such as straw, pampas grass, etc. find use as fertilizer. On the one hand, these serve to inhibit weed growth. On the other hand, their decomposition provides natural nutrients to the soil, in turn benefiting the tea bushes .

The Cultivar – “Mirai”

The Mirai cultivar is an unregistered tea plant species from the producer’s own nursery, based on the “Shizu-7132” cultivar. Typical of the Shizuoka-native variety is a light and fresh aroma reminiscent of cherry blossoms in green tea. It is true that Mirai (= “future”) is also the name of Esturo’s daughter. It remains a matter of speculation, however, whether he named his new cultivar after his daughter or his daughter after the cultivar .

"Mirai"-Kultivar : von Etsuro Mitsui auf der Mitusi-en Organic Teafarm in Shizuoka entwickelter Tee-Kultivar

Der Kultivar : “Mirai” = “Zukunft”

The Processing

Unlike most Japanese Sencha teas, which are heated to stop oxidation immediately after plucking, Mitsui’s Withered Sencha Mirai first goes through a short phase of withering the tea leaves. As trivial as this processing step may appear at first sight, it cucrially influences the taste of the resulting green tea .

Apart from this, the processing of Sencha Mirai adheres to the standard of green tea processing in Japan. This means that the tea leaves are treated with hot steam at first right after picking. This serves to stop the enzymatic oxidation processes in the tea leaf. Then the tea leaves are rolled into the characteristic needle shape in 2 consecutive processing steps (kneading and rolling). This takes place using dedicated mechanical devices, serving to fix the actual state achieved by the oxidation stop. After this follows the final drying, reducing the residual moisture in the tea leaf to about 5%.

Masui's Withered Sencha Mirai - naturally cultivated (free of pesticides as well as of artificial and animal-based fertilizers) from Kawane, Shizuoka, Japan

Preparation

Unlike the typical modern Sencha, Masui’s Withered Sencha Mirai unfolds its individual flavor profile best at 80°C. At this, the recommended dosage is about 2-3g of tea leaves per 100ml of as-soft-as-possible water. The first of up to 4 tasty infusions should steep about 1 minute. For a second infusion, it is then advisable to shorten the steeping time to about half that time. Hereafter, a third infusion can steep for a good 1 minute again. And a fourth infusion with an infusion period of 2-3 minutes is usually still worth it. To get the most of the tea leaves’ valuable ingredients, we recommend gradually increasing the infusion temperature with successive infusions.

The following blog article provides an overview of the history and basic types of green tea in Japan:

https://siamteas.com/siam-teabloid-2/siam-teabloid-vol-2015/march-2015-japanese-green-tea-history-and-present-face-an-overview/

For more (unshaded) Sencha teas at Siam Tea Shop, follow the link below:

https://www.siam-teas.com/product-category/tea-from-japan/sencha-tea/

Additional information

Weight N/A
Weight

25g, 50g, 100g

Reviews

There are no reviews yet.

Be the first to review “Masui’s Withered Sencha Mirai”

Your email address will not be published.