Description | 詳細
The Sayamakaori cultivar is particularly known for its characteristic fragrance (‘kaori’) which makes Kamo Hōjicha unusually rich and nuanced in its aromatic profile. Combing the warmth of the careful roasting process with sweet floral notes of the Sayamakaori leaves results in a bright and highly aromatic Hōjicha with its very own personality.
The tea leaves we harvested in early June 2021 – the first and only harvest of the eyar from a single garden of Sayamakaori tea trees that are grown by natural farming methods at Kamo Shizen Nōen in Kamo, Kyoto. After their initial processing into raw green tea, the leaves have subsequently been allowed to rest and mature until their final roasting in early February 2023 – a rare occurence within the Hōjicha genre where tea producers tend to make use of discarded stems or late-harvest bancha material for this comforting and popular, but not always highly regarded, style of Japanese tea.
Tea trees | 茶樹
Altitude: 150-200 masl
Cultivation method: natural farming (read more about organic and natural farming here)
Harvest: June 2nd 2021
Production method | 製茶方法
Steaming: medium (futsūmushi)
Roasting: medium roasting on February 4th 2023
Producer | 生産者
Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園
Origin | 産地
Kamo in Kyoto, Japan