Availability: In Stock
Price: £6.75
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Kukicha is believed to have originated as a result of ingenious Japanese tea farmers making a tea for their own consumption by using what was left after having sold the valuable leaves and buds. Kukicha is also known as bocha or Japanese twig tea and is made from the stems and stalks removed during the production of sencha teas. Do not be put off by the content! At Dorothy’s Teas, we love this delicious tea with lots of health benefits and very little astringency! Kukicha has become very popular in the West, and is hailed for its numerous nutritional properties as well as its alkalising abilities, and is cited as an important part of a macrobiotic diet. Kukicha’s non-leaf content means it is is very low in caffeine (caffeine is mostly produced in the young leaf) and is great for bedtime sipping or for children to enjoy.
The attractive long pieces of golden green stems, mixed with deep green leaf pieces have an enticing mild toasted malt aroma, with a slightly grassy, sweet overtone. The infusion reveals a golden yellow, slightly cloudy liquor with a gentle tanginess, leading into a mellow, vegetal sweetness and slight nutty flavour. An appealing tea, very low in caffeine, with a fresh and clean finish.
Lighter fish dishes. Salads with light dressings. Mild, creamy cheeses.
3g or 1 heaped teaspoon to 200ml water at 80°C. Steep for 2 mins. Can be re-infused up to 2 times.
Infusion Accessories
Tea infuser/ teapot and strainer/kyusu.
Tea leaves and stems.