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Kadota Mukashi Tokujou
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For the Mukashi Tokujou of Kadota, in accordance with the very traditional production method, only the leaves of old tea bushes grown from seeds (zairai) are used. Thanks to the early harvest time in the year (1st harvest) this fine tea inspires with its fresh and subtle sweetness, balance and mildness. The infusion is clear and light yellowish.
In order to fully enjoy the aroma and taste of this tea, we recommend an infusion temperature of about 80 degrees celsius. A brewing time of less than 1 minute and the use of rather few leaves is recommended.
The Kadota family from Miyazaki, from whom this inimitable tea comes, are longtime friends of Haruyo and Shigeru Morimoto. Both families have been connected for generations. When Ryotaro Morimoto (Shigeru's father) switched from Kamairicha to Sencha production in the 1960s, he passed on the historic Kamairi machines to the Kadota family, who have been processing their tea with these machines [jap.: kama] ever since. The historic kamas are designed for only very small production quantities, as was customary in the middle of the 20th century. Father and son therefore work practically without interruption during the first harvest. They alternate between day and night shifts.
Today, the tea varieties of the Kadota family allow us to experience Japanese tea as it was common until 80 years ago. In 2014, Junji and Yusuke began to run their tea garden without the use of artificial fertilizers and pesticides. Since tea is a long-standing crop, it will take some time until the conversion to fully organic cultivation is complete.
Package á 100 gram
In order to fully enjoy the aroma and taste of this tea, we recommend an infusion temperature of about 80 degrees celsius. A brewing time of less than 1 minute and the use of rather few leaves is recommended.
The Kadota family from Miyazaki, from whom this inimitable tea comes, are longtime friends of Haruyo and Shigeru Morimoto. Both families have been connected for generations. When Ryotaro Morimoto (Shigeru's father) switched from Kamairicha to Sencha production in the 1960s, he passed on the historic Kamairi machines to the Kadota family, who have been processing their tea with these machines [jap.: kama] ever since. The historic kamas are designed for only very small production quantities, as was customary in the middle of the 20th century. Father and son therefore work practically without interruption during the first harvest. They alternate between day and night shifts.Today, the tea varieties of the Kadota family allow us to experience Japanese tea as it was common until 80 years ago. In 2014, Junji and Yusuke began to run their tea garden without the use of artificial fertilizers and pesticides. Since tea is a long-standing crop, it will take some time until the conversion to fully organic cultivation is complete.
Package á 100 gram
1 teaspoon / 200ml
80° C / 176° F
60 seconds for the first infusion, 10 seconds for the second to fourth infusion
Responsible Food Operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main
.jpg "Preview: Asanagi Sencha Kirishima Miumori (bio)")
