(At last Kuradashi Gyokuro is now available! The Kuchikiri no Gi ceremony
was solemnly and mindfully held at Kosho Temple in Uji and people celebrated
Kuradashi Gyokuro. At the same time, our Kuradashi Gyokuro which has been
stored for over a year was taken out from the granary. And at last, our
limited edition Kuradashi Gyokuro is now available. You can visit Gyokuro shopping category by click here.)
In contrast to Sencha, which is enjoyed for its refreshing aroma immediately
after being harvested, Gyokuro also gains an enriched flavor and deep noble
aroma and sweetness over time, and so is best some months after harvest.
A long time ago, people celebrated aged Gyokuro as the Shincha of Gyokuro
in autumn. It was called Kuradashi Gyokuro meaning Gyokuro taken out from
the granary.
Today's Gyokuro lovers favor both fresh Gyokuro and enriched Kuradashi Gyokuro. 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 Gyokuro even in Japan. It is not easy to enrich and sweeten Gyokuro. If one doesn't keep a close watch over their Gyokuro, it will easily deteriorate. Like a fine wine, aged Gyokuro can easily pass from a state of being deliciously enriched to a state of being deteriorated.
Besides, all Gyokuro does not gain an enriched flavor but only specific kinds of Gyokuro. It depends on some factors, such as the breed of tea leaves, how the sunlight is diffused, 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 enrich Gyokuro.
Since we at Hibiki-an, understand the traditional way of aging Gyokuro properly, we are happy to be able to provide you with Kuradashi Gyokuro. We would like Gyokuro lovers around the world to be able to experience the remarkable and noble enriched and sweetened flavor and aroma of true Kuradashi Gyokuro.
Kuradashi Gyokuro is different from ordinary Gyokuro in aroma and flavor, so it may be enjoyable for you to compare this tea with regular Gyokuro. 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 can best be described in the same way a fine wine is
described and enjoyed by connoisseurs. Like Pinot Noir red wine, Kuradashi
Gyokuro is 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!
The granary enriching Kuradashi Gyokuro
Enriched by the traditional way
(visit to Gyokuro shopping category)
Though today some Gyokuro lovers enjoy newly harvested Gyokuro, it is the
traditional wisdom that Matcha and Gyokuro generally gain an enriched flavor
and sweetness over time, and are best some months after harvest.
In the Japanese tea ceremony, even today people celebrate aged Matcha in the ceremony called Kuchikiri no Gi every autumn. Kuchikiri no Gi means the ceremony of opening a special jar of tea. Matcha and Gyokuro used to be placed in a tea jar. This tea jar was then sealed and stored in a cool place like the top of a high mountain or in the ground after harvest until autumn. People would first enjoy that year’s Matcha and Gyokuro in the autumn after the Kuchikiri no Gi ceremony. And it was said that when the jar lid first opened in autumn, the marvelous fragrant smell was savored. It was said that the smell was so amazing that there were no words to describe it, and it had to be experienced firsthand.
Today the Kuchikiri no Gi ceremony is still held by the local tea industry and a school of Teaism at Kosho Temple in Uji on the first Sunday of October every year in order to honor the forerunners who contributed to developing Japanese tea culture.
The ceremony is thus followed:
- Water is gathered by ladle from the river at Uji Bridge in the way of Hideyoshi Toyotomi, kanpaku (powerful ruler) in Japan, who supported Rikyu Sen to indurate Teaism. He always used the water from Uji Bridge every day in order to prepare his Matcha.
- The water is solemnly and mindfully carried to Kosho Temple.
- The tea jar which was filled with tea leaves and sealed in the harvest season is opened according to traditional procedure.
- Matcha is prepared by the present head of the school of Teaism.
- A bowl of Matcha is offered before the tablet of the ancestors who contributed to developing Japanese tea culture.
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Kosho Temple |
Carryging the water gathered from the river at Uji Bridge
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Opening the tea jar |
Prepared matcha by the present head of the school of Teaism |
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Offered matcha before the tablet of the ancestors |
The tea jar
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(visit to Gyokuro shopping category)
At last Kuradashi Gyokuro is now available!
The Kuchikiri no Gi ceremony was solemnly and mindfully held at Kosho Temple
in Uji and people celebrated Kuradashi Gyokuro. (For more information,
please see above 'Kuchikiri no Gi ceremony.')
At the same time, our Kuradashi Gyokuro which has been stored for over a year was taken out from the granary. And at last, our limited edition Kuradashi Gyokuro is now available.
Celebrate Kuradashi Gyokuro and enjoy the remarkable enriched flavor and sweetness which can only be experienced once every year! We are certain that the fine enriched flavor and sweetness will captivate you.
Kuradashi Gyokuro Super Premium (40g/1.41oz): US$22.00 --- Now out of stock
Kuradashi Gyokuro Premium (80g/2.82oz): US$25.00 --- Now out of stock
(Above each item is limited edition of 600 packages only available this autumn season.)
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