Description | 詳細
A rare and natural whote-leaf pan-fried Japanese tea from the mountainous area of Yamazoe in Nara!
The carefully processed tea leaves are harvested from 35-40 years old Yabukita tea trees grown by natural farming methods by Mr. and Mrs. Kayashita without any use of pesticides and fertilizers. The leaves brew a bright golden tea with a clean, honey-sweet, and subtly floral profile offering numerous good infusions at high temperatures – a testamony to the fine quality of the original leaf material.
Unlike the other Kamairicha teas from Mitocha Nōen, Yamazoe Kamairicha ‘Raw’ has not undergone a final roasting process. The non-roasted and as such ‘raw‘ (生茶 namacha) character of the tea leaves provides a lighter and somewhat milder expression in the cup. This sense of mildness is, however, balanced by the +3 year long maturation period since the spring harvest in May 2019.
As the tea leaves slowly rest and mature, depth and body gradually develop. This maturation process may easily be extended further – as is the case with the other Kamairicha teas from Mitocha Nōen. But Yamazoe Kamairicha ‘Raw’ is absolutely ripe for enjoying at the present moment, too.
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 2019
Production method | 製茶方法
Drying: approx. two days in sunny weather
Producer | 生産者
The Kayashita family at Mitocha Nōen みとちゃ農園
Origin | 産地
Yamazoe in Nara, Japan