All Gyokuro does not gain an enriched flavor but only specific kinds of Gyokuro. It depends on some factors, such as the breed of tea leaves, how the sunlight is diffused, management of fertilizer and nutrients, the processing procedure, preserving procedure, and so on.
As for the processing procedure, farmers tends to want to steam Gyokuro tea leaves just a titch heavier in case of trimmed highest grade Gyokuro like this, because steaming a little heavier brings brighter green water colour and deeper excellent taste. However, Gyokuro tea leaves steamed a little heavier is not suitable for Kuradashi Gyokuro. Even if aged, they don’t deepen the richer and subtle flavour of Kurdashi Gyokuro which lingers in the mouth for a while.
Tea leaves of this Kuradashi Gyokuro Premium are grown in the shade before harvest by the way of “Tana” which requires skillful technique and great care. Noble aroma and elegant sweetness are created by the shaded from sunlight of the “Tana” technique.
Tea tree breed of this item is Yabukita, which is one of suitable breed for aged Kuradashi Gyokuro. We have enriched this highest grade of trimmed 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.
Kuradashi Gyokuro can best be described in the same way a fine wine is described and enjoyed by connoisseurs. Like Pinot Noir red wine, Kuradashi Gyokuro is amazingly full flavored with hints of woody spices, sweet fruits, and nuts, as well as oak, earth, leaves, and grass. It is difficult to describe this remarkably delicious tea and just must be experienced firsthand!
It is the best way to enjoy Kuradashi Gyokuro which is available only this autumn season, just once a year!