Kamo Gyokuro | Natural farming | 2020

加茂 玉露

Naturally grown Gokō Gyokuro harvested and produced in May 2020 by Tokuya Yamazaki at Kamo Shizen Nōen in Kamo, Kyoto.

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Description | 詳細

As with all of Mr. Yamazaki’s teas, Kamo Gyokuro is grown completely without the use of pesticides and fertilisers – a rare case not least in the context of Gyokuro since tea fields typically are heavily fertilised in order to increase the concentration of umami.

Kamo Gyokuro nevertheless elegantly embodies certain classic Gyokuro virtues thanks to Mr. Yamazaki’s skillful handling of the famous Gokō cultivar which originately derives from Kyoto region Zairai seeds and which is known for being particularly suited for extended periods of shade-growth. Brewed with care, Kamo Gyokuro imparts a highly delicate aroma together with a finely balanced natural sensation of umami which continues to linger on the palate long after the final sip; a sensation that only seems to be intensifying as the tea leaves from the 2020 harvest continue to age.

As Kamo Gyokuro has not undergone a sorting process, stem and rib material is included as well and contribute to the naturally sweet and viscous mouthfeel of the tea; as a testimony to Mr. Yamazaki’s farming philosophy, nothing is taken away from the original leaf.

The tea trees | 茶樹

Cultivar: Gokō

Age: unknown

Altitude: 150-200 masl

Shade: 24 days prior to harvest

Fertilisation: none

Cultivation method: natural farming (read more about organic and natural farming here)

Harvest: 15th May 2020

Production method | 製茶方法

Steaming: medium (futsūmushi)

Hi-ire: none

Producer | 生産者

Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園

Origin | 産地

Kamo in Kyoto, Japan


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