The tea plants, which have become part of the ecosystem, grow extremely slowly and as a result, they do not need to perform photosynthesis actively. This leads to an extremely small number of tea leaves produced per tree. Due to slow growth and a small number of tea leaves per tree, each individual tea leaf contains a high amount of minerals, resulting in the formation of healthy tea leaves.

The fact that it is a natural growth method by neglect contributes to the formation of the muscatel flavor. Because no pesticides are used and the farming method does not remove the weeds around the tea trees, many insects inhabit the area around the tea trees, including the leafhopper that loves tea buds. When the leafhopper sucks the sap of the tea leaves, it produces a substance similar to antibodies in humans, called phytoalexin. This substance is oxidized during the fermentation process and produces a sweet aroma reminiscent of muscat grapes. Darjeeling and Oriental Beauty teas are harvested in June when there are many leafhoppers, but in Yunnan Province, even high-quality tea harvested in March can enjoy the muscatel flavor.

The most important point to emphasize about natural farming tea is its strong and sweetish finishing. It tastes rich, almost like eating wild vegetables picked from the mountains such as wild natural wasabi, and mitsuba. What makes wild vegetables different from cultivated ones? In the case of wild vegetables, they are rich in minerals, which gives them a strong flavor and leaves a lingering sweet taste in the mouth after eating. When brewing natural farming tea, the water quality feels completely different. The water becomes finer and smoother, and you can experience a mysterious sensation of the tea seeping into your body.