Product Name: Yongquan Miyagawa Wase Mandarin
Description:
Yongquan Miyagawa Wase Mandarin, botanically known as Citrus unshiu 'Miyagawa Wase' is a premium early-maturing Satsuma mandarin variety originating from Japan's Shizuoka Prefecture. Bred by Miyagawa Kenkichi in 1902 and officially named in 1925, it was introduced to China in 1966 and has since become the flagship variety of Yongquan Town, Linhai City, Zhejiang Province – the core production region of the National Geographical Indication Product “Linhai Mandarin.” Known as the “Hermès of Citrus” and celebrated for the local saying “A marvel of the world – eat the mandarin with its peel,” Yongquan Miyagawa Wase represents the pinnacle of fresh-eating mandarin quality.
A Mandarin That Redefines the Eating Experience:
The defining feature of Yongquan Miyagawa Wase is its extraordinarily thin, edible peel. Unlike ordinary mandarins whose peel is bitter and unpalatable, this variety’s peel is so thin it is translucent, with no astringency whatsoever – it can be chewed and enjoyed along with the flesh, offering a unique citrus aroma that delights the senses. The flesh is seedless, tender, and melting (化渣) , with juice that bursts in the mouth, leaving no fibrous residue. This exceptional texture and flavor profile have earned it the reputation as "the mandarin you can eat skin and all."
Appearance:
The fruit is high-flat-round, with a thin, smooth, orange-red skin with flat or slightly raised oil cells. Average fruit weight is 120–140 grams, with a diameter of 6–8 cm. The flesh is deep orange, fine-textured, and exceptionally juicy. The fruit is seedless or nearly seedless, with an edible rate among the highest in mandarin varieties.
Flavor & Sweetness:
Yongquan Miyagawa Wase delivers an exceptionally sweet, low-acid flavor that improves dramatically with full maturation. Soluble solids content reaches 12% Brix or higher, with a sugar-to-acid ratio of 20–25. Through Complete Maturation (完熟采收) – a technique where fruit is left on the tree until fully ripe – sugar content rises to 15% Brix or higher, and premium fruit reaching 17% Brix commands prices of up to ¥200 per kilogram. The flavor is described as rich, sweet, and refreshing, with a clean, lingering finish.
Key Commercial Advantages:
Edible Peel – Extraordinarily thin, non-astringent peel that can be eaten with the flesh
Exceptional Eating Quality – Seedless, tender, melting flesh with abundant juice
Complete Maturation (完熟采收) – Harvested at full ripeness for maximum sugar and flavor
Extended Harvest Window – Fruit can be left on the tree until February for delayed harvest, increasing sugar content to 14%+
National Geographical Indication Product – Protected origin and recognized brand value
Premium Market Positioning – Retail prices range from ¥10 to ¥100 per jin, with top-grade fruit commanding exceptional premiums
Long Supply Season – Available from late October through February, covering the peak autumn-winter citrus season
Strong Export Performance – Shipped to domestic markets as far as Xinjiang and Inner Mongolia, and exported to Russia and Canada
Growing Regions:
Native to Shizuoka, Japan, Miyagawa Wase is now the primary commercial variety in Yongquan Town, Linhai City, Zhejiang Province, a region with over 58,000 mu of mandarin orchards. The area’s unique microclimate – surrounded by mountains on three sides, bordering the Ling River to the south, with mild winters, abundant sunshine, and well-distributed rainfall – creates ideal conditions for producing fruit with exceptional sweetness and texture. Yongquan Mandarin has been cultivated since the Three Kingdoms period and reached its peak during the Sui and Tang dynasties, when it was presented as imperial tribute.
Cultivation Notes:
Climate: Subtropical monsoon climate with mild winters and ample sunshine; optimal annual average temperature of 16–18°C
Key Philosophy – “Weak Vigor Cultivation (弱势栽培)” : The Yongquan production system emphasizes controlled tree vigor to concentrate sugars in the fruit, combined with complete maturation harvesting – a technique where fruit is left on the tree until fully ripe to maximize sugar accumulation and flavor development
Protected Cultivation: The region promotes delayed harvest, greenhouse rain-shelter, and frost protection techniques; yields reach 2,000–2,500 kg per mu
Light & Temperature Management: Large diurnal temperature differences throughout the year correlate with superior fruit flavor; sunlight hours during the physiological fruit-drop period are significantly correlated with vitamin C content
Pruning: Improve ventilation and light penetration through proper pruning; remove diseased and weak branches to maintain an open canopy
Pest & Disease Management: Spring shoot thinning and flower-to-leaf ratio adjustment; post-fruit-set fertilization and pest control; promotion of biological control and organic agriculture to reduce chemical inputs
Water Management: Consistent irrigation required; shade protection recommended during intense summer sunlight
Harvest Season:
Late October to February – with the main season starting in late October, peak flavor from mid-November onward, and the option of delayed harvest until February for maximum sweetness. A premium autumn-winter mandarin that delivers an unmatched "eat-the-peel" experience, exceptional sweetness, and a long market window – ideal for fresh sales, premium gift packaging, e-commerce logistics, and export channels.