Japan Kukicha organic

Organic Japanese Kukicha

Kukicha, or twig tea (also known as bōcha tea), is a Japanese blend of leaf veins, stems, and twigs. It is made as a green tea or through a more oxidized process (closer to Oolong tea).

Kukicha has a unique flavor 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 karigane or shiraore.

Kukicha has a mildly nutty and slightly creamy sweet taste. It is made from four types of material: the leaves, the veins of the leaves, stems, stalks, and twigs of the Camellia sinensis tea plant.

For best results, kukicha should be steeped with water at a temperature between 70° C and 75° C, and for regular green Kukicha, it should steep for less than a minute (over-steeping or brewing in water that is too hot will result in a bitter, unpleasant cup, as with all green teas). 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 process.

Brewing instructions:

• Dosage: 10 grams per liter (3-4 teaspoons)
• Steeping time: 2-3 min.
• Water temperature: 72 - 74⁰ C

Tea type: pure green tea

Country of origin: Japan