Kukicha is an unusual Japanese tea which is largely made from the twigs and stems of the tea bush rather than just the leaves. The name derives from the Japanese words kuki (twig) and cha (tea). This Kukicha is produced from raw material from an early harvest, which gives the tea greater aromatic complexity, depth and purity than is often associated with this style.
The twigs lend a natural softness and sweetness, whilst the early harvest brings freshness and elegance. At our request, this Kukicha has undergone a special roasting process that gives it greater depth and body, whilst preserving a fine balance of green notes, sweetness and light roasted tones. For those who wish to explore new aspects of green tea Kukicha offers a flavour that is distinct from both Sencha and Gyokuro. The combination of an early harvest, natural mildness and gentle roasting makes this one of Japan’s most underrated teas.
Dosage / 250 ml 2,5-3 g
Temperature 70-75°C
Infusion 2-3 minutes
K
Ukicha is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.
Flavour profile for Kukicha
This flavour wheel shows the dominant flavour notes and characteristics of the tea: astringency, smoothness ++, creaminess +, grassiness +, minerality +, nuttiness +, roasted notes, sweetness +.
Dosage / 250 ml
2,5-3 g
Temperature
70-75°C
Infusion
2-3 minutes
