Yamazoe Kamairicha – Light Roast | Natural farming | 2020

山添 軽焙煎 釜炒り茶

Light-roasted Kamairicha in Kumano Bancha style 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.



Description | 詳細

As with the other Kamairicha teas from Mitocha Nōen, Yamazoe Kamairicha Light Roast is 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 rolled and sun-dried in traditional Kumano Bancha-style. It is then the performance of the final roasting process which provides Yamazoe Kamairicha Light Roast its unique character.

With a light roasting (keibaisen) performed just once in May 2021 – a year after the spring harvest – the Yabukita tea leaves brew a bright golden and rich aromatic tea. Warmth is still being felt from the roasting process, but it is quickly complemented on the palate by a natural, complex sweetness.

The processing of the tea leaves is – as always in the case of Mitocha Nōen – done with the utmost care, resulting in a very finely balanced tea that, like the tea leaves themselves, gradually unfolds in the course of numerous infusions. Recommended to anyone who is fond of natural, lightly-roasted oolongs or is just curious to try one of Japan’s rarer forms of Kamairicha!

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

Roasting: single 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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