About 50% of all Japanese tea is produced in Shizuoka prefecture (the central part of Japan). MUSO's tea is produced in the eastern part of Japan where, due to the climate, a superior quality of tea is produced. Tea produced in Shizuoka is often called "deeply steamed tea" which must be steamed with high temperature: thus the tea's original bitterness and astringency are decreased. Also the heat for sterilization must be high enough to remove the fish-like smell of tealeaves; therefore, the roasted smell still remains in the finished products.

On the other hand, MUSO's tea is produced in mountainous areas with an abundance of nature; it maintains its original aroma and an appropriate bitterness and astringency because there is no need to steam with as high a temperature as tea produced in Shizuoka. Also MUSO's tea does not require high temperature to sterilize, providing a finer tea.

MUSO's tea is packed in special airtight packages; therefore, it maintains fresh quality at room temperature for a long time. It is even better to store in a refrigerator. Once a package is opened, transfer the content to an airtight can or a container and keep it in a dry, cool place. When refrigerated, make sure it is well sealed to avoid other food odor.

VIII. 美味茶的作法

1. 綠茶

Pour hot water in 5 cups to warm them.
Put tealeaves in a teapot - 2 tablespoons of tealeaves for 5 people (about 10g).
Pour the hot water in cups into the teapot.
Wait about 30 seconds for exudation.
Pour the tea evenly to all the cups little by little until the last drop.
The best temperature to bring out the best flavor of sencha is between 50-60C.
For a second serving, wait for about 10 seconds after pouring hot water in the teapot.

2. 莖茶，焙茶，玄米(糙米)茶

Put tealeaves in a teapot. 2-3 tablespoons of tealeaves for 5 people (about 15g).
Pour hot water in the teapot and wait for exudation.
The amount of hot water per person is about 130ml.
Pour the tea evenly to all the cups little by little until the last drop.
The best temperature for optimum flavor is about 75C.
For a second serving, there is no need to wait for exudation.
Change leaves for further servings.

3. 冷茶

Put teabags into a teapot, pour mineral water or once boiled cool water, and stir a few times.
Cool it in a refrigerator. Put a few ice cubes in a glass and pour the tea.