Description | 詳細
As always in the case of Tokuya Yamazaki’s teas, the leaf material for Kamo Kōcha 2020 comes from the first and only harvest of the year; in this case harvested in early June 2020 from naturally farmed Zairai tea trees. The tea leaves have subsequently undergone an indoor oxidation process through which they are carefully allowed to wither (ichō) and dry. The exact duration is according to Mr Yamazaki adjusted each year, one of the main reasons why each vintage of his black teas have such a distinct character of their own.
However, the oxidation process is generally allowed to last considerably longer compared to typical styles of Japanese black tea production. Kamo Kōcha teas accordingly develop unique tastes and aromatic profiles, which in the case of the 2020-vintage suggests notes of mild sandalwood incense, camphor wood, and a hint of sweet cinnamon. The result is a beautifully crafted black tea, at once mild and multi-layered, with no sense of astringency or bitterness even when brewed at high temperatures and long steeping times.
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 2020
Producer | 生産者
Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園
Origin | 産地
Kamo in Kyoto, Japan