Collection: Akitsu Mumyoi Oxidation 秋津無名異酸化焼成

Watanabe Tozo

Since a few years ago, we were looking for the clay that could enhance body and conducting various screening. The result of Akitsu clay was outstanding. It drastically increases body of tea as well as after taste. Since Akitsu clay is less elastic and also we wanted to further enhance after taste, we blended Akitsu clay with Nosaka natural clay. The result was very good after all. It works pretty well for fermented tea such as oolong, pu-erh, black tea and white tea. There are 3 types of firing method used for Akitsu Mumyoi. Carbonized reduction, Reduction and Oxidation.

There are 3 types of firing method of Akitsu clay. The taste profile is as follow.

1. Body

Oxidation > Reduction > Carbonized Reduction

2. Aftertaste

Carbonized Reduction > Reduction > Oxidation

Generally we suggest oxidation fired clay for the fermented tea. Thanks to the full body character, it makes the flavor very rich and bold.