Matcha Unsui | Natural farming | 2017

抹茶 雲水

Matcha from old naturally farmed Zairai tea trees by Tokuya Yamazaki of Kamo Shizen Nōen in Kamo, Kyoto From the first harvest in May 2017 and matured as Tencha for more than three years.

32.1657.88

Description

Description | 詳細

A different Matcha. . . Partly because the use of Zairai tea trees is extremely rare within the modern Japanese Matcha industry. The fact that the tea trees are grown completely without the use of fertiliser is also highly unusual as prevalent ideals typically encourage producers and tea farmers to fertilise tea fields intensively in the pursuit of strong umami sensations, most often leading to the application of artificial fertilisers (which subsequently makes the use of pesticides virtually inevitable). The maturation period of the Tencha leaves of more than three (!) years is yet another example of Mr Yamazaki’s unique approach to cultivating and producing tea; here, it is nature itself as well as an appropriate amount of time that are allowed to do the main work.

The final result is quite far from a modern super-green chlorophyll-umami-bomb. Rather, Unsui represents something quite unique which we at io warmly recommend to the more adventurous and advanced Matcha drinkers. With a complex depth of aroma and notes of medicinal herbs, dark chocolates, and an unusually rich aftertaste that remains lingering on the palate long after the final sip.


The tea trees | 茶樹

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

Age: unknown (but sown before Mr Yamazaki’s grandfather’s time)

Altitude: 150-200 masl

Shade: shade-grown for 28 days before harvest

Fertilisation: none

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

Harvest: May 2017

Production method | 製茶方法

Steaming: medium (futsūmushi)

Storage: matured as Tencha for more than three years

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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