Description | 詳細
The leaf material for Kamo Kōcha 2019 comes from the first and only harvest of the year, as always with Tokuya Yamazaki’s teas; in this case harvested in early June 2019 from naturally grown Zairai tea trees. The tea leaves have subsequently undergone a careful indoor oxidation process the duration of which according to Mr. Yamazaki is adjusted each year – one of the main reasons why each vintage of his black teas have a distinct character of their own.
The oxidation process is generally allowed to last significantly longer compared to typical production styles of Japanese black teas. The result for the 2019 edition of Kamo Kōcha is a uniquely aromatic and full-bodied black tea with notes of hinoki, dried fruits, and a slightly deeper register overall compared to Kamo Kōcha 2020.
The tea trees | 茶樹
Cultivar: Zairai (local variant of the tea tree grown from seed)
Elevation: 200 masl
Cultivation method: natural farming (read more about organic and natural farming here)
Harvest: June 2019
Producer | 生産者
Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園
Origin | 産地
Kamo in Kyoto, Japan