Baked Akadama 3 - 5mm; 10 ltr.

Akadama is a type of volcanic soil widely used in bonsai cultivation. It comes in two forms: hard akadama and baked akadama. It is a volcanic clay soil that is well draining and has a high mineral content.

Bonsai Plaza has Akadama in 6 types of packaging, below in order of grain size:

All Akadama degrades over time and needs to be replaced periodically. Our Double Line hard akadama requires less frequent replacement than other grades of hard akadama and the baked akadama is technically the preferred choice for bonsai over regular hard akadama because it is sterilized and more durable and retains moisture better. Baking the akadama, usually at 800 degrees Celsius, removes all organic matter, reduces the risk of mold growth, and sterilizes the soil to eliminate any pests or diseases that may be present. Baking also makes the soil more durable and helps retain moisture longer, which is essential for bonsai tree health. Plain hard akadama can break down faster than baked akadama, leading to faster soil compaction and poor drainage.

To use akadama in bonsai, you can mix it with other soil components. Akadama is often mixed at a ratio of about 70% akadama to 30% other components, such as pumice or lava rock to create a more permeable mix, but can also be used neat. The ratio of akadama to other components depends on the specific type of tree you are growing and the specific conditions in your yard.

When repotting your bonsai, make sure to remove the old soil carefully and carefully trim the roots before repotting the new akadama mixture. Be sure to water the tree well after repotting.