Single Estate
Ashikita, Kumamoto, Japan.
Single Cultivar
Native Seed-grown cultivar.
80 years.
Green Tea
Eco farmer Kamairicha.
New Harvest
Summer, 2020.
Additional information
At this farm, the producer cares strongly about the environment and their consumer’s health.
Therefore, within the premises of these farms and gardens no chemicals such as pesticides are allowed.
The production of black tea and other semi-oxidized teas requires a sturdier leaf in order to produce enough aroma during the oxidation stage.
It is generally considered that teas with a higher amino acid value are less suitable for the manufacturing of oxidized teas because the umami flavor could get in the way of the tea’s delicious fragrances.
In this case the farmer opts for a non-fertilized, slightly bitterer leaf. The catechins in this leaf then produce the black tea’s delicious aroma after oxidation.
Although this tea was produced from Japanese native green tea species, letting the leaf grow in summer, and also waiting just that little longer for harvest to allow the youngest buds to unfurl, gives it just the right amount of components to produce a delicious aroma during manufacturing.
About the manufacturer
3rd successor to the Kajihara tea farmer family.
Small artisan producer of organic Kamairicha in Kumamoto.
About the tea garden
Tengetsu
天月
60 ares.
Non-refurbished mountain flank.
Altitude 150m.
The Tsuge district is a small settlement in the mountains of Ashikita village in the south of Kumamoto prefecture.
Soil type:
Sand soil.
Direction and angle:
Northwest 10~30 degrees.
Ridge direction and shape:
South to North alongside the mountain contours.
About the climate
Climate:
The area is known for regular fog occurrences due to large differences in temperature between the coolest and hottest of the day.
Surroundings and environmental circumstances:
Throughout the mountains and valleys wild tea bushes continue to grow at a variety of locations, indicating it truly is a blessed environment for the cultivation of tea bushes. Since most tea producers in this area began by harvesting and tending to these wild tea bushes, it is commonly referred to that the origin of Tsuge tea – and this particular tea farm as well – lies with these wild tea bushes.
Brewing guidelines
Suggested measurements for 1 portion.
Amount of tea
4~5g
Water temperature
98℃
Water amount
200cc
Steeping duration
90 sec
Suggested no. of infusions: [4]
【Wakōcha】Kumamoto Summer Harvest Native Wakōcha
$14.50
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