Kuradashi Limited Edition - Miyabi -
Harvest: Spring 2023, May 24th (Ichibancha)
Cultivar: Asahi Breed
Harvesting Method: Handpicked harvest tea from shaded tea fields
Taste: Mild body flavor with a plain and light sweetness, no astringency
Liquid: Slightly bright green color
Leaves: Mid-sized, greenish, and soft twigs
In August, the summer heat was intense all over Japan. But now temperatures have dropped significantly, especially at night and daily life outside has become much more pleasant. Autumn is approaching, time for Kuradashi Green Tea.
Most of the tea drinkers out there, think of green tea as something that should be enjoyed right away after harvest and after opening a new container of tea, while it is still fresh and vibrant. Kuradashi green tea is contrary to this habit.
We at TOBI-EN would like Japanese tea lovers from all over the world to be able to experience the remarkable and noble enriched flavor of our Limited Edition Kuradashi Matcha - Miyabi -.
Our Kuradashi Matcha comes in a limited amount and is sold only for around the next two months. Unlike most other tea sold, Miyabi Matcha is no blending, rather made from 100 % of the same cultivar. The Asahi Cultivar leaves were picked not only in the Uji region but in the City of Uji. They have then been processed and aged on purpose since the harvest on the 17th of May this year. Now grounded into Matcha powder, the sweetened and enriched flavor, as well as the aroma of this special tea, lingers in the mouth for a while. There is No astringency and the aroma is full, but not too strong. This tea has a mellow as well as an enhanced taste to it. But describing this tea is so difficult, best to experience it firsthand!! You won’t be disappointed.
By the way, most of our Matcha could be considered Kuradashi because Tencha is if done the traditional way, almost always allowed to age before being ground into Matcha powder.
For more on Kuradashi Green Tea, check out our recent blog post here
Matcha Limited Edition - Miyabi -
About Matcha:
Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown before the harvest. Blocking sunlight prevents sweetening and deliciousness components from turning into bitterness and astringency. The leaves used for this tea are usually shaded with different methods for more than 20 days before plucking. Then the leaves are steamed to prevent a reduction in the quality of the fresh leaves and to preserve their freshness. The leaves are then further dried and chopped into small pieces. Once the veins have been removed, the final steps involve further drying and are finally ground into powder with a granite stone mill.
About Kuradashi:
In General, every harvest season in spring, after new tea leaves (Shincha) are harvested, they are enjoyed immediately after harvest. What especially applies to Sencha green tea. In contrast, Matcha and Gyokuro do gain an enriched flavor. The name Kuradashi can be translated to “removing from the warehouse’ and is simply put, intentionally aged Japanese green tea. So, spring tea, which is made from only the highest quality tea leaves, that are then processed and then properly stored.
