SHIGA MANDOKORO MATCHA

Category: Green Tea
Origin: JAPAN, Shiga Prefecture, Mandokoro Village
Cultivar: Zairai
Quantity: 25g per can
Harvest: Spring (April-May)
Other: Hand-picked, natural farming, conditioned in a sealed can with an oxygen scavenger pad
 
Location:
Mandokoro is located in the eastern side of the Shiga prefecture, east of Kyoto and west of Mie. While it is not well known for tea production (the quantity produced accounts to merely 3% of the total output for the Prefecture, Asamiya and Tsuchiyama being the main teas in Shiga), it is probably one of the most traditional and ancient teas of Japan, possibly more than 600 years of history.
 
As for several places in Japan, the tea cultivation was associated with the arrival of Zen Buddhism in Japan. Mandokoro is also such a place: the Eigen-ji temple (永源寺), founded in 1361 during the Muromachi Period, located in Higashiomi is at the origin of tea cultivation in Mandokoro: according to the city records, monk Ekkei (5th successor of Eigen-ji) found that the area was suitable for tea cultivation due to the geology, temperature difference, and fog rising from the river.
 
A famous tea-picking song was known as "Uji is a teahouse, tea is a mandokoro".
However, I recent years most farmers have abandoned tea cultivation in Mandokoro due to difficulties in succession, and the production volume has fallen to less than one-thirtieth of what it was during its peak.
 
Description:
This is a product made from “native” Zairai plantations from seeds, and result of natural farming techniques, both of which are rare in Japan. As for all the tea we source in Mandokoro, it is picked by hand in May and is coming from old tea bushes that never see any fertilizer or pesticide.
 
The leaves are harvested only one time per year in May and all teas of Mandokoro are produced in small batches. We believe that the original taste of centuries ago Matcha is preserved in this Mandokoro product. Natural is the word that comes to mind when tasting this matcha. Soft, light, with a slightly perceptible bitterness and a pleasant aftertaste.
 
The product is packed in a sealed can and with an oxygen absorber pad. The label is made of washi paper, making it a perfect gift for your loved ones.
 
This is a very limited product and a unique opportunity to enjoy a native matcha made in the ancient way.
 
Preparation:
Use 3g (0.10 oz) of matcha powder in a bowl. We recommend to sift the powder with a screen to avoid the formation of lumps.
Pour slowly 120ml of water at 80°C (176°F)
Whisk (preferably with a Chazen) until it foams
 
For a cold preparation, follow the same procedure as above but use cold or room temperature water instead. Note that foam would not form easily in a cold preparation.