Description | 詳細
Pesticide- and fertilizer-free Gyokuro of pure Gokō – one of the famous regional cultivars from Kyoto, which is mainly used in the production of high-end Gyokuro and Matcha teas.
By completely refraining from using any forms of fertilizer, Mr. Yamazaki has crafted a very pure expression of both the inherent qualities of the Gokō cultivar as well as the terroir of the Kamo region. Bright citrus notes are complemented by a deep, almost berry-like sweetness as well as a fine presence of natural umami which, however, never becomes dominant. As with the other teas grown and produced at Kamo Shizen Nōen, the aftertaste is very rich and lingering with a subtle sense of minerality. The tea leaves easily offer four or more good infusion when brewed at gradually higher brewing temperatures.
Kamo Gyokuro is moreover an unsorted tea and includes therefore both stems and smaller leaf material. While it may make the leaves look less ‘pretty’ to some, both elements contribute as natural sources to the sweetness and viscous texture of the tea. At the same time, we are provided with a hint of the semi-wild environment characterizing Kamo Shizen Nōen, where tea trees are allowed to grow freely among weeds and other wild forms of vegetation; as a testimony to Mr. Yamazaki’s farming philosophy, nothing is taken away from the original leaf.
Tea trees | 茶樹
Elevation: 150-200m above sea level
Shade: covered for 22 days before harvest
Cultivation method: natural farming (read more about organic and natural farming here)
Harvest: May 14th 2021
Production method | 製茶方法
Steaming: medium (futsūmushi)
Producer | 生産者
Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園
Origin | 産地
Kamo in Kyoto, Japan