History of Musashikaori
To learn more about this cultivar, we have to go back to when Taiwan was a colony of the Japanese empire (1895 – 1945).
The Japanese started a tea research institute in Taiwan. They began promoting four local tea plant varieties, and one of them was Hard Stem Red Heart (硬枝紅心, Ying Zhi Hongxin).
Have you heard of the Jin Xuan cultivar in Taiwan, that’s used in Milk Oolong? Its origin is also traced back to Hard Stem Red Heart.
More about Musashikaori
Musashikaori is a late-budding cultivar. It’s harvested 2 to 4 days later than Yabukita, and has a slightly higher yield.
The mature leaves of Musashikaori are smaller than those of Yabukita, and it has a good resistance to cold weather.
When brewed, Musashikaori makes a tea that is comparable to Yabukita in quality, and has a characteristic aroma and umami flavor.