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.
・Cultivar: Native cultivar.
・Harvest: July 25, 2017.
・Tea bush age: Unknown. Very old.
・Type: Naturally produced Wakocha black tea.
・Additional impressions: Extremely sweet, round and milky.
About the tea garden
・Name: Higashiyama Shōzai (東山昌在)
・Area: 10 ares
・Category: Tea mountain
・Direction an angle: North facing
・Ridge direction and shape: Horizontal from South to North
・Other specifications of the tea garden and cultivation: We refrain from harvesting the older, weaker bushes and let them gather strength instead. Many bushes have already revived.
About the climate
・Climate: The farm is surrounded by the mountain forests. Sunlight in the morning comes lightly later, with minor temperature differences between day and night.
・Surroundings and environmental circumstances: Solitary field in the mountains. The characterstics of the environment are better expressed in the tea since no additives have been used during the bushe’s growth. In addition, the individual diversity of native bushes also adds to the unique character of the tea.
After harvest the leaf has been left to wither for 4 days in succession. It is the natural vigor in the leaf that made it possible for them to resist this long period of wilting. Oxidation was induced by strongly kneading the leaf. Finally the leaf is dried. The producer takes an absolutely different stance to produce black tea as opposed to when he is making green tea. He prefers to work with larger, coarser leaf as they react better during wilting and oxidation. He also prefers native cultivars for their unique aroma.
Measurements per person.
・Amount of tea ：4g
・Steep duration：90 sec
Suggested no. of infusions: 
Brew hot to give expression to the tea’s aroma, but let the brew cool down slightly before drinking to let the sweetness settle down.