Shincha harvest at Kadota’s organic tea garden in Miyazaki takes place quite early, since the prefecture Miyazaki is located in the south if Japan, on the island Kyushu. Compared to the harvest of Keita and Mankichi Watanabe in the little island Yakushima, it is a little later, because Yakushima is loacated even more in the south. And also compared to the organic tea garden of Haruyo und Shigeru Morimoto, the shincha harvest at Kadota’s organic tea garden is also a short time later usually, because Kadota’s tea garden, from where his shincha leaves are picked, is located on a little hill, called „Arasaki“.
The tea garden of Kadota is very small and really old machines are used. This is why they do many things by hand. To produce old-school kamairicha is a lot of work. This is one reason, why today only less than 1% of all Japanese tea gardens produce kamairicha.
Therefore, kamairicha is a very rare tea in Japan, and organic kamairicha can be called „super rare“. To receive and organic kamairicha shincha is therefore a real treausure, because kamairicha shincha is nearly not produced at all.
For the shincha, Kadota uses a very soft final heating. Still, because it is a kamairicha, which means a tea produced in an machine that is basically and iron pan (first production step), it has some (very very tender) roasty notes. Thus, compared to usual kamairicha from other kamairicha producers, the Kamairicha from Kadota has very few of these notes. Especially the kamairicha shincha is more charactezed by a freshness and sweetness, while it gets it tender roundness from the very sofisticated kamairi production by Kadota.
A real treausure!