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.
The Wazuka 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.
About the tea
・Origin: Kamo, Kyoto, Japan (single estate).
・Farmer: Tokuya Yamazaki.
・Harvest: May 21, 2019.
・Type: Naturally produced Kabusecha.
・Additional impressions: Slightly metallic, fresh herbs, spring flowers.
Cultivar chart – Gokō
・Breeder: Tea Industry Research Center of Kyoto Prefecture
・History: Derived from a native Uji cultivar. Registered in 1953.
・Growth: A slightly late-grower. About 3 days behind Yabukita.
・Specifications: 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.
・Resistance: Its resistance is fairly strong against cold and diseases.
About the tea garden
・Name: Sugitani Gokō (杉谷ごこう)
・Area: 10 ares
・Category: Tea mountain
・Direction an angle: Southward facing
・Ridge direction and shape: Horizontally South to West
・Other specifications of the tea garden and cultivation: The Gokō cultivar has a short harvesting period. Timing is important.
About the climate
・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.
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.
Measurements per person.
・Amount of tea ：4~5g
・Steep duration：60 sec
Suggested no. of infusions: 
Raise the temperature and steep shorter over successive brews for a more varied pleasure.