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. Our Kuradashi Tea is aged in the granary for more than 1.5 years. (For more information, visit What’s Kuradashi Tea page.)

Tea leaves for Kuradashi Matcha Premium are highest grade tea trimmed by machine and grown in Uji region, Kyoto. This Matcha is grown by farmers who mainly grow highest grade hand picked Matcha, so that this is relatively exquisite and flavorful. The breeds composing this tea are Samidori, Yabukita, Komakage, and so on. Samidori breed is said to be suitable for Matcha and Gyokuro, because this breed well absorbs fertilizer and creates a pure mellow taste. And Yabukita is an excellent breed, because it is hardy, highly productive, and grown for all types of tea, Matcha, Gyokuro, and Sencha.

For this Kuradashi Matcha Premium, tea leaves just after harvest are steamed and dried in a special fire pit with which Kuradashi Matcha Super Premium is processed too. The special fire pit is adjusted in many ways to dry tea leaves with higher temperature (140C to 200C / 284F to 392F) than usual fire pit. The smooth and mellow taste is uniquely brought out by the special drying process. The unique smooth and mellow flavor is also deepened by enrichment and aging. If tea leaves of a lesser quality were dried in the special fire pit, the fire would overpower the tea leaves and the flavor would be ruined.

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. It is available only this autumn season, just once a year!