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
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
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