Matcha Kōun | Natural farming | 2022

抹茶 行雲

Single garden matcha from old Zairai tea trees in Kamo, Kyoto, grown by natural farming principles – no pesticides, no fertilising, and almost no weeding (except once in autumn).
A distinctly mineral and gently cooling matcha, reminding us of early spring through deep roots and healthy soil.
cucumber water – watermelon rind – cool iron
kr. 240,00

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Description

Tea trees | 茶樹

Cultivar: Zairai (local variant of the tea tree sown from seed)

Age: from the time of Mr. Yamazaki’s grandfather (exact age unknown)

Altitude: 150-200 masl

Shade: 23 days prior to harvest

Fertilisation: none

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

Harvest: May 16th 2022

Production method | 製茶方法

Steaming: medium (futsūmushi)

Storage: matured as Tencha for +14 months and then carefully ground into matcha on October 12th 2023 using traditional granite stone mills October 12th 2023

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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