Kuradashi Sencha

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Green Tea
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  • “My first tasting note for this tea. Opening the package, I noticed a little aroma. (I expect that this will increase as the tea has a chance to air). Just weighing out the tea, I could tell that...” Read full tasting note

From Hibiki-an

Kuradashi Sencha is not known well even in Japan.
Today, people and tea industry tend fully to pursue to preserve tea leaves freshly through the year. However only we, involved in tea industry, can enjoy enriched Sencha just before Shincha (new crop of the year) harvest season every year. The flavour is not strong fresh aroma like Shincha but soft refreshing aroma and deep mellower taste. It is like as if the flavour is rounded off and only smooth and mellow taste stay in. We think that of course, strong fresh aroma of Shincha (new crop of the year) Sencha is the most pleasure on Sencha, at the same time the deep smooth and mellow taste of enriched Kuradashi Sencha, too is a great pleasure.

Long ago before modern preserving facilities and techniques, the quality and good conditioned Sencha in Autumn season must have been similar in taste and aroma to this fine Kuradashi Sencha. And that time, only few people could enjoy the excellent flavour.
Our Kuradashi Tea is aged in the granary for more than 1.5 years. It is not easy to produce good enriched Kuradashi Sencha. Needless to say, Kuradashi Sencha is quite different from deteriorated Sencha. Besides, all Sencha can not be enriched in good condition and unsuitable Sencha just deteriorates. Tea leaves suitable for Kuradashi Sencha are rare. It depends on breeds of tea tree, processing way, product center (geographical terms), harvest timing etc. Besides it requires the special facilities and technique to enrich Kuradashi Sencha in good condition.

Tea leaves for this item are harvested in the place in mountain ravines, with mineral-rich soil in Uji region. The misty climate, sloping hills, warm days and cool nights create the excellent mellow flavor and ideal astringent aroma.
Tea leaves are sprouts that are small and soft and not fully-grown. Although generally the best time to gather tea leaves is when the tea tree has five sprouts, this item’s tea leaves are gathered when the tea tree has only three sprouts.
The breed is Yabukita which is suitable for highest grade Sencha.
They were processed and finished a little hard shape which is suitable for enriching. And we have enriched this highest grade of Sencha for one and a half years.

Kuradashi Sencha is different from ordinary Sencha in aroma and flavour, so it may be enjoyable for you to compare this tea with regular Sencha. The superb enriched and smooth 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.

As above, Kuradashi Sencha is not known well even in Japan. It is the best way to enjoy Kuradashi Sencha which is available only this autumn season, just once a year!

About Hibiki-an View company

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1 Tasting Note

123 tasting notes

My first tasting note for this tea.

Opening the package, I noticed a little aroma. (I expect that this will increase as the tea has a chance to air). Just weighing out the tea, I could tell that these leaves were high quality.
I have a idea of where it is grown. Tea leaves reminded me of the quality that I saw in shincha this year.

10 g of tea
80C Water
1 minute brewing time
3 brews

The first brew had a lot of unami. Yet, it was not as spectaular as the Gyokuro Pinnacle. Still, that in no way diminishes this tea. Soup like unami.

The second brew was much less so, yet very good. The third also.

The colour of the brews was the bright yellow that you expect from sencha. I did also notice the astringency / acidity that sencha is famous for. Reminded me a little of weak granny smith.

I would rate the first cup above the best sencha that I had from Shizuoka.

Next is cold brew.

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