Introduction: Kukicha is a light, gentle tea made from the branches of the tea ‘Camellia Sinensis’ plant.
Aged Tea
The branches are dried, aged (for two years), steamed and gently roasted. They then undergo a traditional process that includes four separate roastings in wood fired, iron cauldrons. Patient roastings slowly develop the distinctive flavor and aroma. This style of tea is a specialty of the Japanese tea makers, not commonly found in other tea cultures.
100% Organic
We work with a small, organic, family farm in Uji, the prized tea growing area in Japan.
Low in Caffeine
Kukicha is rich in natural tannins that aid in digestion and has an ability to neutralize both acids and alkalis in food. Due to its particularly low levels of caffeine, Kukicha is considered to be an ideal beverage for both children and adults. Kukicha Tea contains 90 percent less caffeine than regular brewed coffee.
Brewing Suggestions
Japanese green teas have by far the most delicate, sensitive leaf and are some of the most challenging (and rewarding) teas to brew. However, larger leaf Bancha as well as roasted teas like Houjicha and Kukicha can use slightly higher temperature water and longer steeping times. We recommend using water at 150 to 170 F and steeping one teaspoon of leaf per 8 ounce cup for 2 to 3 minutes. (To get a stronger tasting tea, use more leaf or steep longer.) This method provides 2 to 3 satisfying infusions.
Japanese green teas can be enjoyed in a variety of brewing styles but are traditionally steeped in a kyushu (a small, side-handle pot).
