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This year's harvest has been a great success and this Matcha is a fruity, highly aromatic taste experience of the special kind guaranteed.
The Bio Matcha Miumori Kirishima tastes full-bodied, fresh-fruity and soft. Flavoring nuances that are reminiscent of young, delicate vegetables, such as sugar snacks, characterize this matcha. The Miumori Kirishima Matcha contains no bittering but has a distinct Umami taste with dominant fruity notes in the foreground.
This dreamy, bright-green matcha is produced in limited quantity by the family-run company Hayashi in Kirishima. The matcha comes from shrubs of the Oku Midori variety, whose fine leaves are shaded for several weeks before the harvest. Surrounded by the beautiful Kirishima Mountains, the biologically cultivated tea garden is surrounded by forests. The tea fields lie in a hilly area and are often surrounded by fog (kiri=mist, shima=island). In the fog the outstanding mountains look like small islands. Hence the name Kirishima. The area is located in Kagoshima Prefecture on the southernmost Japanese island of Kyushu.
Pack á 50 gram
Organic inspection DE-ÖKO-039
The Bio Matcha Miumori Kirishima tastes full-bodied, fresh-fruity and soft. Flavoring nuances that are reminiscent of young, delicate vegetables, such as sugar snacks, characterize this matcha. The Miumori Kirishima Matcha contains no bittering but has a distinct Umami taste with dominant fruity notes in the foreground.
This dreamy, bright-green matcha is produced in limited quantity by the family-run company Hayashi in Kirishima. The matcha comes from shrubs of the Oku Midori variety, whose fine leaves are shaded for several weeks before the harvest. Surrounded by the beautiful Kirishima Mountains, the biologically cultivated tea garden is surrounded by forests. The tea fields lie in a hilly area and are often surrounded by fog (kiri=mist, shima=island). In the fog the outstanding mountains look like small islands. Hence the name Kirishima. The area is located in Kagoshima Prefecture on the southernmost Japanese island of Kyushu.
Pack á 50 gram
Organic inspection DE-ÖKO-039
You can find an insight into the surroundings and the tea garden of Shutaro Hayashi here:
Kirishima Tea from Shutaro Hayashi - Garden in the Clouds.
Organic Tea garden of SHUTARO HAYASHI
Shutaro Hayashi belongs to the fifth generation of the great-grandfather founded in 1897 tea garden, which is located at the foot of the Kirishima mountain range on a plateau. Most tea garden plots of the family located on a large, almost completely surrounded by forest area. The family's small hall, in the tea processing takes place centrally, between the relatively small tea garden plots. The therefore exceptionally short transport routes for the freshly harvested leaves to the damping enable production without any traces of oxidation, while the large number of different tea leaf varieties, including Asatsuyu, Yabukita, Kanaya Midori and Zairaishu (drawn from tea seeds plants), the basis for a very diverse assortment of teas forms.
In 1993 Shutaros father Osamu started with the pesticide-free cultivation after his discomfort had grown over the use of pesticides in tea growing from year to year. On the one hand there was the fear of one's own health consequences of several days continuous spraying in the gardens of the family business, and at the same time, the observation that the use of pesticides less and less the desired effect achieved that Shutaros father to put its gardens every step of biological convert cultivation.
The fifth generation - Shutaros generation - is thus already grown with the organic farming, and is effectively used despite the resulting daily challenges from an early age to the ecological functioning of the tea garden. This situation of the fifth generation, so the naturalness of organic farming compared to the situation of the fourth generation, which still needed to put all their energy in the realization of a pesticide-free cultivation, seems exactly the potential of the tea garden to recover in itself, the decisive for this is that the first-class teas could be called in this sophisticated form into being.
After studying tea science (as a focus of his agricultural studies) Shutaro Hayashi returned to operating his family, and since then assumes the responsibility for the manufacture of certain types of tea, among others the Kirishima Tennen Gyokurofrom te teabush variety Asatsuyu while his uncle holding the charge for the production of most other varieties. Since Shutaros father devotes his energy to the implementation of a sophisticated system for handling environmental pests and biological tea cultivation, Shutaro has to use enough space his knowledge he has acquired during his studies to make a perfect tea. The fact that he like to resort to the teabush variety Asatsuyu, is not surprising, considering that this natural for their sweetness and fantastic green cup is known. While Shutaro Hayashi can access the in organic farming extremely rare tea variety Asatsuyu thanks to the experience of his father, he also is the first-class processing plant of the family business available. That the family operation for more than five generations exists, and thus can both draw on a wealth of experience, as well as the machines that can hardly be a young operation are available for the high cost, just for Shutaros work an ideal basis. This foundation uses Shutaro Hayashi in a special way, by rethinking the general usual flow of the processing, and, skillfully modifies the temporal intervals of steaming, rolling and drying, and the temperature variation in the preparation of his tea.
Responsible food business operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main
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