Description | 詳細
The heavy roasting (jūbaisen) performed twice in May 2021 makes this the darkest and perhaps most full-bodied of Mitocha Nōen’s Kamairicha teas. The carefully processed spring leaves slowly unfold as the tea itself opens up – rich in warmth, deep aromas and with a calmly lingering aftertaste accompanied by a slight touch of minerality from the mountaineous Yamazoe soil.
As with the other Kamairicha teas from Mitocha Nōen, the tea leaves are harvested from 35-40 year old Yabukita tea trees grown by natural farming methods (自然 農 法 shizen nōhō) without any use of pesticides and fertilizers. After an initial ‘kill-green’ (殺青 sassei) step, the tea leaves are carefully rolled, sun-dried, and finally pan-fried (kamairi) – a traditional and today rare form of semi-oxidized Japanese tea from the Kumano region.
Tea trees | 茶樹
Age: 35-40 years
Elevation: 300-400 masl
Cultivation method: natural farming (read more about organic and natural farming here)
Harvest: May 2020
Production method | 製茶方法
Drying: approx. two days in sunny weather
Final roasting: double roasting in May 2021
Producer | 生産者
The Kayashita family at Mitocha Nōen みとちゃ農園
Origin | 産地
Yamazoe in Nara, Japan