Yamamasa Koyamaen - Miyuki no Shiro

Yamamasa Koyamaen - Miyuki no ShiroThis product is made of first flush green tea from Uji tea fields by Yamamasa Koyamaen tea manufacturer, Kyoto. Recommended for making usucha (thin tea). Place of origin: Kyoto Prefecture, Japan The meaning of Miyuki no Shiro "" : "Miyuki" is a eulogistic, poetic reading of "shinsetsu" (), which means deep or well accumulated snow. The general notes of the usage of "mukashi" and "shiro": The expressions "Mukashi" and "Shiro" at the end of tea names

This product is made of first flush green tea from Uji tea fields by Yamamasa Koyamaen tea manufacturer, Kyoto.

Recommended for making usucha (thin tea).

Place of origin: Kyoto Prefecture, Japan

The meaning of Miyuki no Shiro "深雪の白" :
"Miyuki" is a eulogistic, poetic reading of "shinsetsu" (深雪), which means deep or well-accumulated snow.

◆The general notes of the usage of "mukashi" and "shiro":
The expressions "Mukashi" and "Shiro" at the end of tea names have a grading connotation and are used to distinguish between thick and thin teas, respectively.
Only "Mukashi" was likely to have been used originally, with the expression "Shiro” coming into use later on.

"Mukashi" is said to be a combination of the Chinese characters for "twenty" (廿) and "day" (日). Crucially, March 20th (廿日) of the lunar calendar is when it was said that the very best tea is picked.

"Shiro" became common during the reign of the third shogun, Tokugawa Iemitsu, and is said to have originated when the feudal lords of the time actively asked Uji tea masters to make their tea “thin" or "light". It is not clear what the expression “shiro" specifically meant at that time, but it is thought to have referred to the differences in taste, as records show that Furuta Oribe preferred dark green tea while Kobori Enshu preferred it to be lighter.
Perhaps the difference between 'dark' and 'light' tea can also be explained by the difference in the preparation methods of the tea in Uji.