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Shinchi from his store

Each year, from September starts the contest period tea in Japan.

But closer to the consumer, September is marked by the arrival on the stands of tea merchants of the "new fall teas" (aki shincha 秋 新 茶), or " kuradashi shincha (蔵出し 新茶" new teas from the vault "), sometimes called" kuchi-kiri shincha "口切り 新茶. It is by no means fall harvest, it is good tea harvested in spring, early crops, because no one else can give Japan's high quality teas. What
back in there then?

Reconsidering the term 'Kuchi -kiri. " Translated word for word, it means "to cut the mouth." This term refers to the opening (the mouth), large jars containing tea. To understand this we must go back in time, several centuries earlier, when the country was ruled by the Tokugawa Shoguns. Each year, the matcha again could not spring, but in the fall. The Tencha , crude product which will give the powdered matcha , of course, was picked then made spring. But it was then stored in large earthen jars, which were then sealed and buried in a cool sheltered from the heat and humidity of summer in Japan. It was then in the fall, the return of freshness, the jars were opened: here we speak of "kuchi -kiri." The Tencha was then ground into matcha .

Today is the fall comes the new matcha. It is said that tea is better after a little time refining the summer (it is true that in general, for some reason, teas from shaded culture, as well matcha, but gyokuro and kabuse -cha, can gain strength in contact with oxygen, to some extent), but I think that originally, at a time when there was no vacuum packaging, UV and moisture, etc., this practice was the only way not to see the tea picked fresh from the spring decayed by the climate of the summer nightmare for tea.

Applied to sencha , this "new tea from his store" is a marketing operation that is part in the line of kuchi-kiri shincha . The sencha is stored as a groundnut, raw unfinished, at very low temperature, then in September, it applies the hi-ire , finishing drying phase. Afterwards, many variations are possible, blend, we sort or otherwise we do not sort stems and powder, etc..
The idea is to have a "new tea," fresh as carefully preserved in its gross arach , but at the same time different from the spring because he has "matured" over several months in special storage conditions.

In Maruyama-in, we have two products, the first is a sencha unsorted, focusing on the scent, infused with high temperature (85-90 ° C), and the second Sencha is a , sorted it, but to which is added gyokuro (no big gyokuro , I assure you) left refined during the summer. All
society, have their own way of doing things, their little secret, but what is interesting is to see that this is an operation that has its roots in an ancient custom, a custom justified originally by a concern for quality tea.