Japan Kukicha – Green Tea
Underneath nets of reed, at the foot of an active volcano, on an island with a subtropical climate. These conditions help cultivate an unusual, super tasty and extremely healthy tea; Kukicha. These are not the usual tea leaves, but stems, stalks and twigs. Unexpectedly, they make a refreshing, delicious beverage that combines creamy sweetness, light nuttiness and a pleasant bitterness.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 15. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 15. 10. | 4,90 € |
Ingredients
100 % Green tea Japan KukichaBrew & Taste
Kukicha is very fresh and yet sweet and bitter. After brewing, the tea is bright green in color. The aroma is slightly grassy and fresh. The flavor has a captivating sweetness and some note nuts, sesame or traces of flowers. The finish is slightly astringent.
Because Kukicha contains a very small amount of caffeine, we can recommend it to support the drinking regime of pre-school children. It's also an excellent choice for pregnant and nursing women and people in recovery.
Try this tea as an iced tea. Just fill a glass 2/3 full of ice cubes and pour the warm drink over them. You'll get a very refreshing and delicious beverage.
Origins
The creation of Kukicha tea was an accident, so to speak. Its discovery is said to have been made by Japanese tea growers who took all the processed tea leaves to market after harvest. Only the previously unusable twigs and stems were left at home. Someone had the idea to brew tea from them. The result was a pleasant surprise – the delicate sweet flavou with a pleasantly tart note quickly won over consumers and Kukicha tea became one of Japan's treasures.
This green Kukicha comes from the Kagoshima region of Japan on Kyushu Island. Tea gardens here are mainly concentrated at the foot of the Sakurajima volcano. The climate there is mild and subtropical, often compared to Naples in Italy. Chinese tea plants grow in the shade of reed nets, so they retain a very fresh green color and retain many of their health benefits. Tea trees are mostly harvested by hand, but modern farms have also been harvested by machinery. The stems and stalks, similar the tea leaves, are steamed to stop fermentation. This gives Kukicha its characteristic aroma and taste. It is then dried and sorted.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
70-80 °C
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3 minutes
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1 teaspoon for 150-200 ml
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Instructions for preparation
Pour 150-200ml of boiled water (70-80°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 3 minutes, then remove the strainer.
Kukicha can be brewed up to 4 times.
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