Kukicha

Markedly different in flavour to teas produced only with leaves, Kukicha represents a category of its own, and a very economical one at that, considering the time-consuming tasks of sorting and sieving the harvest. Kukicha, the 'twig tea', is composed more of the stalks, stems, and larger leaf veins of the tea plant than the actual leaves, giving it a milder and sweeter flavour than some other Japanese greens like Sencha or Bancha.

This Kukicha is not without substance, though, and leads with green pea sweetness in a brothy mouthfeel, complemented by the distinct cooling aftertaste of mint and a nose of boiled chestnut—think of the perfect fresh pea soup. A short shading just before harvest has enabled this especial richness, and it will also sustain multiple infusions, satisfying long afternoon tea sessions. Perhaps it is no wonder then, that it represents the highest quality of the type, referred to as 'karigane'.

  • ORIGIN:  Hoshino, Yame, Fukuoka, Japan
  • MEANING:  Twig tea (kuki cha)
  • HARVEST TIME:  Spring 2021
  • TASTE:  Green pea, mint, chestnut
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9.00 € 9.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 30, 40, 50, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.