Kuradashi Gyokuro Pinnacle (40g/1.41oz)

Now available
This item is limited edition of 850 packages only available this autumn season.

(If you pre-order this item together with regular Hibiki-an items, all items from your order will be shipped together at the same time when they are all available. The above shipping dates are good estimates, but the actual shipping date may be a few days earlier or later.)

If you are a Gyokuro lover, you may know of Kuradashi Gyokuro. It gains an enriched flavor and deep noble aroma and sweetness over time. Our Kuradashi Tea is aged in the granary for more than 1.5 years. (For more information, visit What’s Kuradashi Tea page.)

Tea leaves for this special tea grow in the Ogura area in the Uji region, which is known as one of the foremost production centers of the highest grade of enriched Gyokuro. Ogura is the location where Gyokuro and Matcha were first grown. High quality Gyokuro and Matcha need to be fertilized about three times as much as other teas. Ogura is located at the southern edge of the Kyoto Basin, where the capital of Japan had been for a very long time. Fortunately the Kyoto Basin was rich in vitamins and minerals which provided nutrients to the growing tea plants.

"Honzu" is a very special way to create a canopy to shade tea plants from sunlight. It is the most traditional way 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. This special structure is an important factor in creating the noble flavor and sweetness of the highest grade enriched Gyokuro and Matcha. In the Ogura area, there is a large pond where thick reeds grow. These reeds were ideal for providing shade to the tea plants. The farmers harvested the reeds and used them to cover the tea plants to shade them from the sunlight. (For more information concerning "Honzu", click here.)

Each leaf of this top quality tea is specially selected and carefully picked by our farmers' skilled hands. This special tea is a blend of two breeds, Samidori and Gokoh, both known for their noble taste and aroma. It is said that Samidori and Gokoh are most suitable for enriched Gyokuro. Samidori and Gokoh are grown only in small amounts mainly in the Uji region in Kyoto. It is an important feature of these two breeds of tea leaves that they gain an enriched flavor and sweetness over time.
We have enriched this highest grade of Gyokuro for one and a half years.

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 rich and subtle. The taste is both mellow and enhanced.

To grow the finest-quality Kuradashi Gyokuro takes not only time and effort but also tea trees passed down from prior generations, geographically and historical features, and technical succession – it must be by the very grace of God that we can all enjoy excellent Kuradashi Gyokuro of this quality! And it is available only this autumn season, just once a year!




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Features of This Tea

Enriched Flavor
Noble Aroma
Mellow Taste
  • Samidori, Gokoh Breeds
  • Enriched Term :1.5 year
  • Specially hand-picked
  • Shaded from sunlight by the way of 'Honzu (Tana)'

Tips to Enjoy Kuradashi Gyokuro

Brewing Process
Usually Kuradashi Gykuro is brewed with 140-158F (60-70C) water for 2 minutes, which is the same way as regular Gyokuro.
Another way to enjoy Kuradashi Gyokuro is to brew it so that it has a softer, mellower taste. In this case, we recommend you brew Kuradashi Gyokuro with a little lower temperature water (131F/55C).

Brewing Process for Deeper Flavor
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 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.

Customer Review

No. Author Country Rating Read Date Added
01. Monica Miller United States
22 10/14/2021
02. Frank Franzese United States
460 11/11/2020
03. Zachary Nikolayev United States
413 10/30/2020
04. Chris Canada
594 10/26/2020
05. ken pellman United States
972 10/31/2019
06. Chris Canada
2276 10/05/2017
07. Viet France France
2430 11/14/2016
08. marc noe Belgium
1947 10/28/2016
09. Ike Gocoglu-Justfundraising Canada
2874 11/06/2014
10. Sarah Longo United States
4046 10/25/2013

Current Reviews: 16  Read More Reviews

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