Tasting Sets (This Month's Tea)Tasting Sets (This Month's Tea)

Three Methods to Enhance the Enjoyment of Kuradashi Tea

Here in Kyoto, the tinted autumn leaves are quite beautiful. To deepen your green moment at such time, we would like to introduce three different ways to enhance your Kuradashi Tea brewing experience.
  1. Brewing Process of Kuradashi Tea
    You can "slow-brew" Gyokuro or Sencha with lower temperature water for a longer time. Matcha may also be prepared with lower temperature water. In addition, this method can be used for Kuradashi teas. It enhances the soft and mellow characteristics of each tea and creates a more relaxing atmosphere as you wait for your tea to brew.

    - Gyokuro is usually brewed with 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.
    - Sencha is usually brewed with 176F (80C) water for 1 min. For a softer, mellower flavor, use lower temperature water: 167F (75C) for 1 1/2 min.
    - Matcha is usually prepared with 176F (80C) temperature water. For a softer, mellower flavor, use lower temperature water: 158F (70C).

  2. Brewing Process for Deeper Flavor
    To intensify the depth of flavor, you can increase the quantity of tea leaves or Matcha. Add an additional 25 - 30% tea leaves or Matcha and follow the brewing temperatures and times listed above for "softer, mellower flavor." The enhanced deep and mellow flavor intensifies the differences between and unique characteristics of each individual tea. 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.

  3. Profound Effect by Tea Ware
    Special tea ware, such as handcrafted tea ware or Hohin teapot, also creates a different tea experience. The flavor and aroma of tea will subtly change, depending on the shape, size, thickness, and material (ceramic, porcelain, glass, etc.) of the vessel. In addition, the appearance of the tea ware has an effect on your perception of the experience. Handcrafted tea ware, especially earthenware is subtly different in individual details and has a special, personal warmth of the artisan. It is relaxing to gaze at handcrafted tea ware and enjoy Japanese tea leisurely. Hohin is a small size Kyusu teapot without a handle and is used to brew only the highest grade Uji tea. The size is usually 100ml (3.52fl oz) or more, and should be used together with small size Yunomi cups like 50ml (1.76fl oz) or more. It is a unique experience to brew high grade Japanese green tea by Hohin.

    In the case of Matcha, curious to say, the style of bowl has a profound effect on the tea drinking experience. The feel of holding the bowl in your hands, the texture of the smooth or rough ceramic on your mouth, and the visual appearance makes you experience the Matcha flavor differently. Would you try to prepare Kuradashi Matcha with a Matcha Bowl that differs from your everyday bowl? For example, Raku Yaki feels very soft and warm to the touch by hands or mouth, elegant painted Matcha Bowl soothes your eyes and heart, earthenware Matcha Bowl reminds you of the beauty and depth of clay, fire, and nature.

The three methods above can be tried separately or all together at once. The methods are not difficult to try, but the result provides a truly unique experience of flavor and atmosphere.

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!

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