In the present day, people are able to enjoy fresh Shincha tea flavor and aroma throughout the year almost the same as real Shincha, because preservation techniques and technology have made remarkable progress. In Japan, expertise and special facilities enable tea leaves to retain their freshness, so you can experience the taste and smell of newly-harvested Japanese green tea. And today, the fresh flavor and aroma can be enjoyed all over the world thanks to modern global economics, logistics, and transportation.

Long ago when these special storage facilities did not exist, people continuously tried to keep tea leaves in good condition and to deepen the flavor, but it was difficult. Inquiring minds in Kyoto, Japan developed and improved the farming and processing techniques suitable for Kuradashi Tea over many generations. The Kyoto region and Uji in particular have a very long history of green tea production. Tea trees were first planted in Uji, Kyoto around A.D. 1271, while other Japanese centers of tea production started more recently, less than 100 years ago. The farming and processing techniques, along with the tea ceremony, developed and perfected over time in Uji and the entire Kyoto region, are the longest and most highly-developed cultural traditions among all tea production centers in Japan.

We at Hibiki-an believe that Kuradashi Tea is one of life's best "slow foods" that anyone around the world can enjoy. The enriched flavor of Kuradashi Gyokuro is created by the distinctive regional traditional way, and takes time to perfect. Let's enjoy "slow life" with 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!