Japan Kukicha

from €5.00

Kukicha, also known as stem tea or twig tea, is a unique Japanese green tea made from the stems, stalks, and twigs of the tea plant rather than just the leaves.

Gram:

Kukicha, also known as stem tea or twig tea, is a unique Japanese green tea made from the stems, stalks, and twigs of the tea plant rather than just the leaves.

  • The name comes from Japanese: kuki (茎) means “stalk” or “stem,” and cha (茶) means “tea.” It simply refers to tea made from stems and twigs.

  • Kukicha uses parts of the tea plant that are usually left aside in leaf teas. This gives it a naturally sweet, mellow taste with very little bitterness.

  • Light, smooth, and sweet with notes of roasted nuts, grass, and a mild umami touch. The liquor is pale yellow-green, refreshing and easy to drink.

Recommended Brewing Method (Japanese style)

Recommended Teaware for Kukicha:
Use a Japanese kyusu (急須), ideally a side-handled yokode kyusu. Serve in yunomi (湯のみ) cups for daily enjoyment.

Water Temperature:
75–80 °C

Brewing Instructions:

  • Leaf-to-water ratio: 1 g per 50–60 ml
    Example: 3–4 g for a 200 ml kyusu

  • First infusion: ~1 minute at 75–80 °C

  • Second infusion: ~30 seconds

  • Later infusions: Add 5–10 seconds each round

Kukicha can be brewed 2–3 times, keeping its mellow sweetness and nutty aroma.

Essential Info

Japanese Name: 茎茶 (Kukicha) / 棒茶 (Bōcha)

Region: Japan
Harvest Time: 2024

Description:
Kukicha, or stem tea, is a Japanese green tea made from stems and twigs of the tea plant, often derived from Sencha or Gyokuro production. It brews into a pale yellow-green liquor with a mild nutty aroma and mellow sweetness. Low in caffeine and refreshing, Kukicha is a popular daily tea in Japan.

Tasting Profile:
Light, smooth, and sweet; nutty and grassy notes; pale liquor with a refreshing, low-caffeine finish.

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