Kamo Hōjicha | Natural farming | 2018

加茂 焙じ茶

Hōjicha from naturally farmed Sayamakaori tea trees harvested in early June 2018 at Kamo Shizen Nōen in Kamo, Kyoto.



Description | 詳細

The Sayamakaori cultivar is particularly known for its characteristic scent (‘kaori’) which makes Kamo Hōjicha unusually rich and nuanced in its aromatic profile. Combing the warmth of the careful roasting process with subtle yet distinct floral notes of the Sayamakaori leaves results in a bright and highly aromatic Hōjicha with its very own personality.

The tea leaves come from the first and only harvest of the year in early June 2018 which subsequently have been roasted in the autumn of 2020 – a rare occurence within the Hōjicha genre as Japanese tea producers commonly make use of discarded stalks or later Bancha material only for this comforting and popular – but not always highly regarded – form of Japanese tea. Kamo Hōjicha is grown by natural farming methods without the use of pesticides and fertilisers.

Tea trees | 茶樹

Cultivar: Sayamakaori

Age: unknown

Altitude: 150-200 masl

Shade: none

Fertilisation: none

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

Harvest: 2nd June 2018

Production method | 製茶方法

Steaming: medium (futsūmushi)

Roasting: medium roasting

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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