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. Harvested May 16 2022 after 23 days of canopy shade by Tokuya Yamazaki.
cucumber water – watermelon rind – cool iron


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 +10 months and then carefully ground into matcha in April 2023 using traditional granite stone mills

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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