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Kuradashi Matcha Pinnacle 2010

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Green Tea
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Edit tea info Last updated by Stephanie
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  • “Hibiki-an Kuradashi Matcha Pinnacle is so smooth and balanced with a rich and complex flavor—one could almost describe it as soft and creamy or even buttery. Green tea is typically brisk and...” Read full tasting note
    100
    AzukiGreenTea 6 tasting notes

From Hibiki-an

This Kuradashi Matcha is a brand new Autumn 2010 addition to our line of Kuradashi Teas.
If you love Matcha, you may know of Kuradashi Matcha. As with Kuradashi Gyokuro, it gains an enriched flavor and deep noble aroma and sweetness over time.

Tea leaves for this special tea are grown in the Ogura area in the Uji region, which is known as one of the primary production centers of the highest grade of enriched Matcha and Gyokuro. Ogura is the location where Matcha was first grown. High quality Matcha needs about three times more minerals and other nutrients than other teas. These nutrients are absorbed from the soil and water and supplemented by fertilizer. 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 is rich in vitamins and minerals which have provided nutrients to the growing tea plants for many years.

“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”, please click here.)

Each leaf of this top quality tea is specially selected and carefully picked by our farmers’ skilled hands. This special tea is made from a breed of tea plant known as Asahi and is most suitable for enriched Matcha because it has a naturally subtle flavor and elegant aroma. It is said that those who drink it are amazed and quickly fascinated by the unique subtle aroma of Asahi. Asahi is grown only in small quantities mainly in the Uji region of Kyoto. It is an important feature of the Asahi breed of tea leaves that they gain an enriched flavor and sweetness over time.
We have enriched this highest grade of Matcha for one and a half years.

Kuradashi Matcha is different from ordinary Matcha in aroma and flavor, so it may be enjoyable for you to compare this tea with regular Matcha. The superb enriched and sweet 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 Matcha takes not only time and effort but also tea plants passed down from prior generations, unique geographic and historic features, knowledge of how to grow and care for the tea plants, and knowledge of how to create Kuradashi Matcha from tea leaves. Matcha of this quality seems to be a true gift from God. And it is available only this autumn season, just once a year!
Specially hand-picked
Shaded from sunlight by the way of ‘Honzu (Tana)’

(Note)
- 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).
- This Kuradashi Gyokuro is fully enriched and sweetened* - and precious!

*By enriched and sweetened, we mean that the tea has matured over time like a fine wine, gaining a more complex flavor. It has naturally enriched and sweetened on its own – we do not add anything. All Hibiki-an teas are 100 percent natural with no additives, preservatives, etc.

About Hibiki-an View company

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1 Tasting Note

100
6 tasting notes

Hibiki-an Kuradashi Matcha Pinnacle is so smooth and balanced with a rich and complex flavor—one could almost describe it as soft and creamy or even buttery. Green tea is typically brisk and refreshing. Some might say that in general, Japanese green tea can be somewhat bitter, which I find pleasant in Sencha. However, Hibiki-an Kuradashi Matcha is completely without bitterness and lacks the brisk zing of Sencha. This soft and smooth quality is characteristic of very high grade Matcha. I describe it as creamy because of its rich, smooth flavor and the fact that it lathers (foams) very well when whisked with the bamboo chasen. Similar almost to Matcha Latte, this tea has a sweet flavor, as though there is a touch of sugar added. The color is a beautiful, pure shade of green, similar to their Matcha Pinnacle. The scent is vegetal, with faint aroma of oak or autumn leaves. Following traditional rules for aging tea leaves to create Kuradashi Matcha, Hibiki-an has managed to create a tea that is a perfect blend of two opposites: the fresh and vibrant taste characteristic of high quality green tea along with the complex nuanced flavors that come with age, as with wine and cheese. This tea is on par with their Matcha Pinnacle, one of the best Matcha on the market today. I highly recommend this tea to anyone who seeks out rare specialty teas—this is a unique opportunity to try an extraordinary tea, usually available only to those who participate in the autumn tea ceremony Kuchikiri no Gi in Japan.

Thomas Smith

I love their Matcha Pinnacle and was considering buying this. You say it is on par, but what are the sorts of differences you get?

AzukiGreenTea

I really need to compare them side-by-side to answer your question better. The color is the same pure bright green. The quality/grade is also the same. The taste I get from Matcha Pinnacle is fresh and vibrant, a little sweet and a tiny bit brisk. Kuradashi Matcha Pinnacle is also fresh and vibrant, but more sweet and not brisk at all—completely lacking bitterness. It is slightly more rich and heavy, which is why I describe it as creamy. The flavor and aroma are more complex and nuanced, like any aged product. If you try it, please let me know what you think.

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