Kukicha is known as a twig tea. The original teas were created by poorer Japanese by added the twigs of the tea bush to their tea to make their tea go further. It was disdained by the upper echelons of Japanese society. But times change and so does taste. We are reminded of other peasant foods that became a part of respected modern cuisine such as polenta and ratatouille. Kukicha too has joined the annals of esteemed teas. Particularly the high grade of Kukicha we offer where both the sencha leaves and the stems are carefully selected to be equally narrow, even, and delicate.
Because there is little caffeine in the twigs, Kukicha is an excellent tea for those who want a minimal caffeine experience. Kukicha is a mellow brew with a bit nuttiness but before you drink the tea observe the attractive blend of gold and green in the dry leaf and think on how nice it is that the visual pleasure matches so well with the flavorful messages it will deliver to the tongue.
Organic green tea and tea twigs
Use 2 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. Steep for 2 minutes with 170 degree water.