What's Kuradashi TeaWhat's Kuradashi Tea
(We are planning to sell three limited edition Kuradashi Gyokuro, one Kuradashi Sencha, and three Kuradashi Matcha only available the mid-autumn. If you are a Japanese ta lover, you may know of Kuradashi tea. Like fine wine, it gains an enriched flavor and sweetness over time. Please wait and see.)

"Honzu" the traditional reed and straw canopy

Tea leaves for Gyokuro and Matcha are grown in the shade for 20 to 30 days before harvest. There are two ways of creating shade for growing tea trees. One of them is "Tana" and the other is "Jikagise". With the "Jikagise" method, the tea plants are directly covered with a type of black fabric. "Tana" is not covering the tea tree directly but building a canopy-like structure at the height of about 6 to 7 feet (1.8 to 2.1m) covering the whole tea growing area as in the below picture. It requires skillful technique and great care, and is managed only in the Uji region. Excellent noble aroma and elegant sweetness are created by the "Tana" technique.

"Tana" is superior to "Jikagise" for a few reasons. "Tana" is much less of a burden for tea leaves and tea trees than "Jikagise" because "Jikagise" is placed directly over the tea leaves. "Tana" is a superior way to provide protection from the heat and intense sunlight. It is not completely understood why "Tana" produces such an excellent flavor in Gyokuro and Matcha, but tea producers in Japan are currently conducting research to find an answer to this question.
If you visit a tea farm in Japan and step under the "Tana" canopy, you are immediately aware that the air under the "Tana" is quite brisk and invigorating, which refreshes your mind and body. This is due to the "breath" of the tea leaves under the canopy.

"Honzu" is a very special way of building "Tana". It is the traditional way of diffusing sunlight from long ago, and these days it is very rare to see, even in the Uji region. In the "Honzu" method, tea farmers build a structure to provide shade to the tea trees using only reeds and straw. Old-style reeds and straw provide the ideal shade for tea trees. And it is said that the constituents exuded from the straw through the rainwater exercise good effects on the tea leaves.
However, it is not easy to build this structure of reeds and straw, to gather so much reeds and straw, and to manage to keep the "Honzu" in good condition throughout the growing season. For example, if a strong wind blew just after placement of the straw, the straw would be blown away and ruined. If it rains once after the placement of the straw, the rainwater firms the structure.
As above, "Honzu" requires skillful technique and much great care, so that only less than 10 farmers in all of Japan manage "Honzu" (only in Ogura and a few other areas in the Uji region). However, the shading with reeds and straw of "Honzu" provide tea leaves with the very ideal conditions.

Our Kuradashi Gyokuro Pinnacle and Kuradashi Matcha Pinnacle are grown in diffused sunlight under the reed and straw "Honzu" which provides an ideal growing environment for top-grade Gyokuro. If you are a Japanese Tea lover, would you once enjoy the excellent and subtle flavor grown with the traditional technique and much great care?

"Jikagise" shading from sunlight

"Tana" made with modern building materials

"Honzu" made with reeds and straw is a traditional style of "Tana"

Building "Honzu". Placing straws on the reed frame



What is Kuradashi Tea?

Do you know Kuradashi Tea? In contrast to Sencha, which is enjoyed for its refreshing aroma immediately after harvest, Gyokuro and Matcha gain an enriched flavor and deep noble aroma and sweetness over time, and therefore are best some months after harvest. A long time ago, people celebrated aged Gyokuro and Matcha in autumn, just as Shincha is celebrated in spring. This special autumn tea was called Kuradashi Tea, meaning tea taken out from the granary. Our Kuradashi Tea is aged in the granary for more than 1.5 years.

Today's Japanese tea lovers favor both fresh Gyokuro and Matcha, and enriched Kuradashi Gyokuro and Matcha. It just depends on each person's individual taste and preference to know which kind will be their favorite. However, it is more and more difficult to find real enriched Kuradashi Tea even in Japan. It is not easy to enrich and sweeten Gyokuro and Matcha. If one doesn't keep a close watch over their Kuradashi Tea, it will easily deteriorate. Like a fine wine, aged tea can easily pass from a state of being deliciously enriched to a state of being deteriorated.
Besides, all Gyokuro and Matcha do not gain an enriched flavor but only specific kinds of Gyokuro and Matcha. It depends on some factors, such as the breed of tea leaves, how the sunlight is shaded, management of fertilizer and nutrients, the processing procedure, and so on.
Therefore many wholesalers and retailers these days are not willing to accept risks in order to create Kuradashi Tea.
Since we at Hibiki-an, understand the traditional way of aging Kuradashi Tea properly, we are happy to be able to provide you with Kuradashi Gyokuro and Matcha. We would like Japanese tea lovers around the world to be able to experience the remarkable and noble enriched and sweetened flavor and aroma of true Kuradashi Gyokuro and Matcha.

Kuradashi Gyokuro and Matcha, which are aged in the granary for more than 1.5 years, are different from ordinary Gyokuro and Matcha in aroma and flavor, so it may be enjoyable for you to compare this tea with regular Gyokuro and Matcha. The superb enriched and sweetened flavor and aroma of this special tea lingers in the mouth for a while. The aroma is full, but not too strong. The flavor is richer and subtle. The taste is both mellow and enhanced.

Kuradashi Gyokuro and Matcha can best be described in the same way a fine wine is described and enjoyed by connoisseurs. Like Pinot Noir red wine, Kuradashi Gyokuro and Matcha are amazingly full flavored with hints of woody spices, sweet fruits, and nuts, as well as oak, earth, leaves, and grass. It is difficult to describe this remarkably delicious tea and just must be experienced firsthand!

Harvest in May




Enriched by the traditional way




Tasting





Kuradashi Tea

We are planning to sell three limited edition Kuradashi Gyokuro, one Kuradashi Sencha, and three Kuradashi Matcha only available mid-autumn. Please wait and see!