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 a careful indoor oxidation process the exact 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 however generally allowed to last considerably longer compared to typical Japanese black tea production styles, and the leaves have accordingly developed a unique aromatic profile which in the case of the 2020-edition suggests notes of incense, camphor wood, and a hint of sweet cinnamon which also clearly are conveyed in the cup. The result is a beautifully made black tea, at once mild and multi-layered, with no sense of astringency or bitterness whatsoever.
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 2020
Producer | 生産者
Tokuya Yamazaki at Kamo Shizen Nōen 加茂自然農園
Origin | 産地
Kamo in Kyoto, Japan