Kamo Sencha | Natural farming | 2021

加茂 煎茶

Pure and rustic Yabukita Sencha grown by natural farming methods. Harvested in May 2021 by Tokuya Yamazaki at Kamo Shizen Nōen in Kamo, Kyoto.



Description | 詳細

No fertiliser, no pesticides, no shade before harvest, no hi-ire firing afterwards, nor any sorting of stems; Tokuya Yamazaki’s Kamo Sencha seems close to being as natural and unprocessed a Sencha as possible.

The tea leaves, which consists of 100% Yabukita, are harvested on the 9th of May 2021 and finished as Sencha the day after by Mr. Yamazaki himself. They brew a pure and aromatically rich green tea with an edge of pleasant bitterness from the uncovered days of direct sunshine as well as a prominent minerality from the nutrient-rich soil. There is, too, a mild sense of umami that, without being dominant, supports the patiently lingering aftertaste of the tea. This year’s Kamo Sencha thus stands as an honest expression of the robust qualities that have made the Yabukita cultivar so popular over time – and as a testimony to Mr Yamazaki’s aim to create natural Japanese teas in accordance with the nature of the tea trees themselves.

Tea trees | 茶樹

Cultivar: Yabukita

Age: unknown

Altitude: 150-200 masl

Shade: none

Fertilisation: none

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

Harvest: 9th May 2021

Production method | 製茶方法

Steaming: medium (futsūmushi)

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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