Tsukigase Sencha-hōji | Natural farming | 2022

月ヶ瀬 煎茶ほうじ

2022-vintage light-roasted sencha from a single garden of Sayamakaori trees cultivated for more than 20 years without any use of pesticides and fertilizers in Tsukigase, Nara.
Following their spring harvest in May, the young spring leaves were placed in the shade of the nearby forest to slightly wilt, a processing step also known in Japan as ichō. This oxidization technique naturally enhances the Sayamakaori cultivar’s fragrant notes of citrus fruit, which are also reflected in a clean tannic structure.
A gentle final roasting adds soothing sensations of body warmth to the tea while also revealing deep aromatic layers. The result is a unique style of Japanese tea, somewhere in-between sencha, hōjicha, and roasted oolongs.
pomelo – kinako – hay

kr. 175,00

Description

Tea trees | 茶樹

Cultivar: Sayamakaori

Age: 25-50 years

Elevation: 250 masl

Shade: none

Fertilisation: none

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

Harvest: May 2022

Production method | 製茶方法

Steaming: medium (futsūmushi)

Wilting: approximately 12 hours in the shade of trees from the nearby forest

Roasting: light roasting

Producer | 生産者

Tsukigase Kenkō Chaen 月ヶ瀬健康茶園 under the direction of Fumiaki Iwata 岩田文明

Origin | 産地

Tsukigase in Nara, Japan

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