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. 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

Contains 50g.

kr. 175,00

In stock


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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