- Serving Size: 2g /cup
- Steeping Temp: 75°C
- Steeping Time: 2 mins.
- Certification: Organic
- Origin: Japan
- Caffeine: Medium
Kukicha is actually the stem of the tea plant, not the leaves. Kukicha, meaning ‘twig tea’, is made entirely of twigs, usually the remainder left over from the production of Sencha and Gyokuro. Our Kukicha also contains some tea leaves and is processed like a green tea typically is. The result is a smooth balance of grassy, vegetal notes and nutty flavours with a bright, clean finish.
Its unique flavour characteristics are best coaxed out on the 2nd or third infusions, with lower temperature water (around 75C). It also makes an excellent, refreshing iced tea.
Tasting NotesCertification: Organic
Grade or Quality: Loose, twig tea
Aroma: Vegetal, slightly sweet
Infusion Aroma: Vegetal
Infusion Color: Pale green
Base flavor: Grassy, vegetal with a hint of sweetness.
Infusion Strength: Medium-Light
Have you tried Kukicha? Tell us what you think!
From the Shanti Canada Tea Blog:
Japanese Tea: An Introduction to Grades - by Safiya Motala
Tea in Japan has deep roots; it is involved in many aspects of Japanese traditions and culture. From the tea ceremony to tea infused sweets, tea can be found everywhere you look. It is the most consumed beverage in Japan, the most popular variety being green tea. 99% of tea production in Japan is green tea.
If you are familiar with Japanese teas, you have likely heard of Sencha and Matcha, the two most produced green teas from Japan. The name of the tea tells us everything we need to know. Some areas of the world name the tea after the region, Japanese teas are named after the style of tea production and the quality of the tea. Tea in Japan is referred to as ‘ocha’.
Before we get started – remember, the quality and temperature of your water matter! If you really want to get the complete experience, we’ve included some notes on the best preparation method. Use clean, filtered, cold water. Do not boil water, heat to 70°C. If...