Kimura-method

Akinori Kimura developed natural organic apple cultivation after his wife's illness was traced back to pesticides. From then on, he decided to completely dispense with the use of pesticides and fertilisers.

His method goes one step further than conventional organic farming. It relies on the natural power of the roots and creates an environment from the soil itself in which the existing microorganisms live in symbiosis.

This development takes time and the changeover was followed by long years of poor harvests and scorn from other farmers. But in the meantime, Kimura apples have developed splendidly and have even earned the nickname "Miracle Apples", and demand for them is high. Probably the most prominent supporter is Yoko Ono, who also wrote the foreword to Takuji Ishikawa's book "Akinori Kimura's Miracle Apples".

At Shimodozono Biofarm, this cultivation method was applied to another plant species for the first time in 2004 on the initiative of Hiroshi Shimodozono. The tea plants could only be harvested again for the first time 6 years after the changeover.

Hajime Shimodozono und Akinori Kimura with the 'Miracle Apples'

KEIKO Managing Director Markus Hastenplug at the Biofarm 2015. The two rows on the left were cultivated using the Kimura method. 4 more rows have since been added to the original 4 in order to increase the harvest volume and gain further insights into the method.

Kimura Sencha Organic Japanese Green Tea

This fine Sencha from the April picking convinces with incomparably elegant aromas and a well-balanced, velvety-soft taste.<h3>The Kimura Method</h3>This organic cultivation method is named after Akinori Kimura, who originally used it to grow apples. The method aims to increase the quality of the fruit by deliberately avoiding any fertilization, thus stimulating root activity.For the first time, this natural cultivation method was also applied to tea plants at KEIKO Biofarm. Zairai tea plants, which are grown from seed, were used for this purpose.The harvest quantities are very small - an absolute rarity!<h3>Preparation</h3>For the hot infusion of Kimura Sencha, we recommend an infusion temperature of 65°C and a brewing time of about 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient. The last infusion can then be left to infuse a little longer (70 sec.) to bring out the full aroma.In the cold infusion, the tea unfolds previously unknown, delicate aromas and a slight sweetness. Since the tea is only medium steamed (Chumushi), it should steep a little longer than the Fukamushi teas (7-10 minutes).<h3>Storage</h3>In order to preserve the valuable flavors and ingredients of the tea in the best possible way, we recommend that you close the bag tightly and store it in a cool, dark place in the refrigerator or freezer.

Content: 0.05 kg (€300.00* / 1 kg)

€15.00*

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Kimura-method