Yamazoe Kamairicha – Heavy Roast | Natural farming | 2020

山添 重焙煎 釜炒り茶

Kumano Bancha-style double-roasted Kamairicha grown by natural farming methods. From the first spring harvest in May 2020 and finished with a final roasting in May 2021 by Mr and Mrs Kayashita at Mitocha Nōen in Yamazoe, Nara.

7.0013.00

Description

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

Cultivar: Yabukita

Age: 35-40 years

Elevation: 300-400 masl

Shade: none

Fertilisation: none

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

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