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!
Shaded from sunlight by the way of ‘Honzu (Tana)’
- 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.