When we first heard about this tea, we couldn't help but jumping with excitement; we've been fans of Konomi San's work since 2019, but this gem had somehow escaped our attention.
After the leaves are steamed (asamushi style), Konomi San finishes this tea by hand on a table that is covered with Japanese traditional paper and fired with high density charcoal.
Geoff's words when he first tried this tea: "At first taste, (it's) extremely smooth. (I'm) unsure if this is a factor of the cultivar or the processing, but it is intensely smooth liquor nonetheless. Medium body, notes of pumpkin seeds and fiddleheads. Pleasant but not overpowering umami presents itself at the end, along with a gentle but still detectable ‘bite’.
Konomi San's family started their tea business in the Edo period; they were the first family to become tea merchants in the Island of Kyushu. In that period, most of the local teas were kama-iri cha.
In the late Meiji period, Konomi's family were some of the pioneers that imported some production techniques from Uji; as a result of these pioneers, Yame is now famous for its stunning gyokuro and matcha.