Yamazoe Kamairi-ryokucha – Yabukita Mishō | Natural farming | 2026

山添 釜炒り緑茶

Spring-harvested green kamairicha, gently cultivated using natural farming methods by Mr. and Mrs. Kayashita in Yamazoe, Nara.

The carefully pan-fired and largely intact spring leaves present a very clean and natural style of Japanese green tea, with soft hints of fresh seaweed complemented by a warm, nut-like note characteristic of the kamairi method.

A delicate sense of minerality also gradually emerges in the aftertaste, calling to mind the deep roots of the tea trees which in this case were sown from Yabukita seeds (‘mishō’) — a today rare way of planting tea that results in unique variations of the same mother plant and, like zairai trees, allows for much deeper roots to grow compared to cultivars propagated from cuttings.

aosa seaweed – pine nut – river pebble