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.

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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 a prominent minerality from the nutrient-rich soil as well as a mild edge of refreshing astringency from the unshaded days of direct sunshine prior to harvest. One finds, too, a pleasant sense of natural umami delicately supporting the lingering aftertaste of the tea without ever becoming overly dominant or ‘heavy’.

This year’s Kamo Sencha thus stands as an honest and skilfull expression of the robust qualities that have made the Yabukita cultivar so popular in modern times – as well as a fine testimony to Mr Yamazaki’s aim to craft natural Japanese teas in accordance with the local environment and the nature of 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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