Yamazoe Kamairicha – Raw | Natural farming | 2019

山添 生茶 釜炒り茶

2019 vintage Kumano Bancha-style Kamairicha grown by natural farming methods by Mr. and Mrs. Kayashita at Mitocha Nōen in Yamazoe, Nara.


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

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 2019

Production method | 製茶方法

Drying: approx. two days in sunny weather

Roasting: none

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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