【Kabusecha】Tokuya’s Natural Wild Kabusecha

(3 customer reviews)


Watch this video for an explanation of the tea and my preferred brewing method.

A gently sweet tea with a stunning aroma.
Shaded from the sun for approx. 10 days for a sweeter flavor.
Absolutely wild, natural growth for an absolutely natural result!
Only the authentic, inherent flavor and aroma of TEA itself.

Single Estate
Kamo, Kyoto, Japan.

Single Cultivar

Green Tea
Naturally produced Kabusecha.

New Harvest
Spring, 2021.

Additional information

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

Yamazaki Tokuya

Independent farmer at Kamo Nature Farm

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.

Pesticide free
Absolutely natural growth

About the tea garden

Sugitani Gokō


10 ares.
Tea mountain.
Altitude 123m.

The Gokō cultivar has a short harvesting period. Timing is important.


Direction and angle
Southward facing.

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.

Brewing guidelines

Suggested measurements for 1 portion.

Amount of tea


Water temperature


Water amount


Steeping duration

60 sec

Suggested no. of infusions: [3]

Additional comments:

Raise the temperature and steep shorter over successive brews for a more varied pleasure.

Additional impressions:

Slightly metallic, fresh herbs, spring flowers.

【Kabusecha】Tokuya’s Natural Wild Kabusecha


Get your cup of tea now.

Weight50 g
Package size



3 reviews for 【Kabusecha】Tokuya’s Natural Wild Kabusecha

  1. 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.

  2. 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!

  3. Richard Panse

    Super tasty Kabusecha. Very flavorful and sweet aroma. I’m loving it.

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