Image 1 of 6
Image 2 of 6
Image 3 of 6
Image 4 of 6
Image 5 of 6
Image 6 of 6
Kukicha originated in Japan as a sustainable “farmer’s tea” using the tea leaf stems that would otherwise be discarded. In addition to the traditional steaming process, kukicha also undergoes a light roasting, which mellows out the grassiness of typical sencha and results in a light, flavorful, and smooth tea with little to no bitterness. Because most of the tea plant’s caffeine is concentrated in the leaves, this stem-only tea is naturally low in caffeine. Our Green Kukicha is made from first flush organic sencha harvested in Miyazaki Prefecture, Japan.
Brewing Guidelines
Brew green tea with water below boiling temperature to minimize harshness or bitterness.
Heat 8 oz of filtered water to a boil and cool to 180 °F (about 80 °C) by pouring into a cool glass and letting it sit for a few minutes. Alternatively, use a kettle with a temperature selection option to heat only to 180 °F.
Pour water over 3 g (about 1 - 1.5 teaspoons) tea and steep 2 – 3 minutes. Adjust time and amount of tea depending on desired strength.
If serving over ice, use more tea when brewing to avoid diluting the tea too much as it cools.
Always use filtered or spring water to fully enjoy the taste of your tea. For best results, brew using a teapot with a removable filter that allows the leaves to unfurl completely. Avoid tea balls/eggs or other infusers that compress the tea leaves.
The tea leaves can be re-steeped multiple times, increasing the steeping time slightly for each infusion. Notice the different flavors that emerge with each steeping.
Storing Tea
Keep sealed in a cool, dry place away from strong odors, moisture, and light. We do not recommend storing tea in clear containers (such as glass jars) as light can affect the shelf life of tea.
Green tea should be consumed within 1 - 2 years of purchase for optimal flavor.
