Organic Japan Kukicha
Kukicha or twig tea (also known as bōcha tea), is a Japanese blend of the ribs from the leaves, stems and twigs. It is made as green tea or in more oxidized processing (closer to Oolong tea).
Kukicha has a unique taste and aroma because it consists of parts of the tea plant that are not used in most other teas. The common material for kukicha tea comes from the production of sencha or matcha tea. When it comes from gyokuro tea production, it takes the name karigan or shiraore.
Kukicha has a mildly nutty and slightly creamy sweet taste. It is made of four kinds of material: the leaves, the ribs of the leaves, stems, stalks and twigs of the Camellia sinensis tea plant.
For the best results kukicha should be poured with water at a temperature between 70° C to 75° C and for the regular green Kukicha it should be steeped for less than a minute (over steeping or brewed in too hot water the result as with all green teas will be a bitter, sinister cup It is common to brew kukicha three or four times.
Kukicha is unique because it has a naturally very low caffeine content without any industrial decaffeination processing.
Brewing instructions:
- Dosage in jug: 12 g per litres
- Drawing time: 2-3 min.
- Water temperature: 72 - 74 0 C
Tea type: pure green tea
Country of origin: Japan
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