It is believed that producing tea without pesticides is a labor-intensive endeavour, but in fact, omitting the act of using pesticides and other chemicals, means that you can reduce the labor that would otherwise be required to fulfil this task. From this producer’s perspective, producing tea in a natural way is equal to reducing the workload and producing a product that is not influenced by human interference.

Most producers of pesticide free tea do this because they wish to produce something that is healthier and better for our environment. While these aspects are of importance indeed, the producer of this kabusecha mainly focusses on letting the bushes grow in a stress-free natural way.

The Kamo area is an environment in which the river runs central through the valley. This kind of terrain allows for enough naturally shaded locations, rendering the leaf not too thick nor too thin, resulting in a refined taste and aroma. In addition, the dew from the river allows the tea leaf to soften, and the cold winters in this mountain village render the tea much sweeter than other regions.

For kabusecha the bushes are covered in a layer of black cheesecloth for 7 to 10 days during cultivation in order to limit the amount of sunlight that gets through to them and to enhance the tea’s sweet flavor.