Kamo, Kyoto, Japan.
Naturally produced Kabusecha.
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.
About the manufacturer
Born in 1983. Grew up in a tea farmer family. Having suffered under conventional farming methods, he resolved to return to an absolute organic and natural approach. “Let tea be tea; let people be people.” It is in the same way that he aims to raise his two children.
About the tea garden
The Gokō cultivar has a short harvesting period. Timing is important.
Direction and angle:
Ridge direction and shape:
Horizontally South to West.
About the climate
Surrounded by other farms. Almost no trees around, which makes that the farm receives abundant sunlight.
Surroundings and environmental circumstances:
Steep sloping surface, which makes harvest labor intensive, but has the benefit that water drainage is good. Since no fertilizer was used during the bush’s growth, the impact from the soil on the flavor is direct. The authentic aroma of this cultivar adds to the tea’s appeal.
About the tea cultivar species
Cultivar details - Gokō
This native cultivar has been growing in its present location high up in the mountains in Nara Prefecture, unmodified, for over half a century. It is distinguished by a gentle yet distinct sweetness on the palate.
Tea Industry Research Center of Kyoto Prefecture.
Derived from a native Uji cultivar. Registered in 1953.
A slightly late-grower. About 3 days behind Yabukita.
A Gyokuro cultivar with a distinctly volatile aroma. This cultivar is often used to produce prizewinning Gyokuro teas. The bush produces a faint green leaf that is rather smooth and free of wrinkles. Its branches spread well to all sides. Its yield is good and comparable to the yield of the Yabukita cultivar..
Its resistance is fairly strong against cold and diseases.
Suggested measurements for 1 portion.
Suggested no. of infusions: 
Raise the temperature and steep shorter over successive brews for a more varied pleasure.
【Kabusecha】Tokuya’s Natural Wild Kabusecha
Gary Mozda (verified owner) –
I am enjoying this Kabusecha very much. It has the brightness of a quality Sencha with the body of a Gyokuro. Definitely an interesting flavor profile and something I would recommend.
Florian Köhler –
Very smooth on the tongue, the body a fanstastic flavoural and seductive composition. Very clear in body, less bitter, slightly fruity and mellow! Suprisingly long lasting after taste in a shudei clay teapot! Thanks for this delicate temptation!
Richard Panse –
Super tasty Kabusecha. Very flavorful and sweet aroma. I’m loving it.