What's Kuradashi TeaWhat's Kuradashi Tea
(We are planning to sell three limited edition Kuradashi Gyokuro, one Kuradashi Sencha, and two Kuradashi Matcha only available this 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.)

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. It was called Kuradashi tea meaning tea taken out from the granary.

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 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





A Tip to Enjoy Kuradashi Teas

Kuradashi Teas are enriched in the granary like fine wine. The superb enriched and sweetened flavor and aroma lingers in the mouth for a while.
Usually Kuradashi tea is prepared the same way as regular Gyokuro, Sencha, and Matcha. Another way to enjoy Kuradashi tea is to prepare it so that it has a softer, mellower taste. In this case, we recommend you prepare Kuradashi tea with a little lower temperature water.

1. Brewing Process:

- Kuradashi Gyokuro
Kuradashi Gyokuro is brewed using the same method as regular Gyokuro: 140-158F (60-70C) water for 1 1/2 to 2 min. For a softer, mellower flavor, use lower temperature water: 131F (55C) for 2 to 2 1/2 min.
(For 2 cups) Tea leaves: 1 1/2 tablespoons (7 - 8g), Water amount: 200ml (7.04fl oz)

- Kuradashi Sencha
Kuradashi Sencha is brewed using the same method as regular Sencha: 176F (80C) water for 1 min. For a softer, mellower flavor, use lower temperature water: 167F (75C) for 1 1/2 min.
(For 2 cups) Tea leaves: 1 1/2 tablespoons (7 - 8g), Water amount: 200ml (7.04fl oz)

- Kuradashi Matcha
Kuradashi Matcha is prepared using 176F (80C) temperature water, the same as regular Matcha. For a softer, mellower flavor, use lower temperature water: 158F (70C).
(For a bowl of Matcha) Matcha: 2 Chashaku or 1 teaspoon, Water amount: 70ml (2.46fl oz)

2. Brewing Process for Deeper Flavor:

- Kuradashi Gyokuro, Kuradashi Sencha, and Kuradashi Matcha
Add an additional 25 - 30% tea leaves and follow the brewing temperatures and times listed above for "softer, mellower flavor." In this case, you can brew Kuradashi Gyokuro and Sencha 4 times instead of 3 times in regular brewing.

You can enjoy an amazing deep and mellow flavor by following this special method. It is nearly impossible to over-brew Kuradashi Tea (causing a bitter taste) because it's enriched for 1.5 years. In contrast, regular teas can become bitter if brewed this way.
Would you try this special brewing process? You will certainly enjoy the complex and versatile Kuradashi Tea flavor.

Kuradashi Tea

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