- Gyokuro: 6+ months
- Kuradashi Gyokuro, Matcha: +-1.5 years. Kuradashi means ‘remove from the storehouse’. Teas are aged in cool storage for +- 1.5 years. The Kuro (storehouse) were built out of stone or brick in cool locations, before refrigeration.
- Sannenn Bancha: 3 years. Dry leaf, into cold storage for 3 years. Roasted after taking out of storage. The tea oxidizes slightly during cold storage, breaking down tannins, smoothing out flavor. Macrobiotic.
- Tarui Tea Farm aged green teas: This farmer in Nearaicho, Shizuoka specializes in aging teas; 1999 green, 1991 oolong, 1991 black. The teas are stored in a cool -20C/-4F storehouse. https://yunomi.life/collections/tarui-tea-farm
- Iribancha, (Kyobancha). Ippodo Iribancha. I posted a little about it here.
- Hojicha (Basic Roasted Bancha), Tenbone Houjicha (Roasted Tencha Stems). Yunomi’s list.
- Roasted Matcha
- Awa bancha, Tokushima, Shikoku Island. Norbu’s description.
- Bata Bata-cha, Birudan village in Asahi, Toyama. Thes du Japon.
- Goishi-cha, Kochi, Shikoku Island. Double fermentation. pedants post.
- Ishizuchi Kurocha, Komatsu town, Ehime prefecture, Shikoku Island. Double fermentation. Description.
- Tengu kurocha, Saijo, Shikoku Island. Created by villagers to keep Ishizuchi tradition alive. Double fermentation. Description.
I’ve been doing my own experiments with cold storage and aging that I first wrote about here, since then I continue to taste a few greens I’ve had in the refrigerator for 2-5 years with good results, especially with gyokuro. With sencha I’ve found that the tea needs to be consumed within the first few weeks, with gyokuro less so.
I’m wondering if there are other aged or fermented Japanese green teas that I missed in my list? Curious also, if anyone else has had roasted sencha, or other roasted Japanese greens?