Kamo Kabusecha Yabukita | Natural farming | 2023

加茂 かぶせ茶 やぶきた

Naturally farmed kabusecha from a single garden of Yabukita tea trees grown with no use of pesticides or fertilising. Harvested and produced by Tokuya Yamazaki on April 27th 2023 in Kamo, Kyoto, after nineteen days of kanreisha shade.
Sweet hints of stone-fruit combine with refreshing vegetal notes and an almost soil-like savouriness, offering a gentle umami in a very natural style.

dried apricot – enoki mushrooms – wet clay

kr. 175,00


Tea trees | 茶樹

Cultivar: Yabukita

Age: unknown

Altitude: 150-200 masl

Fertilisation: none

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

Harvest: April 28th 2023

Production method | 製茶方法

Steaming: medium (futsūmushi)

Shade: nineteen days of kanreisha shade

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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