Japan Kukicha – Organic Green Tea
Von Goethe said "see Naples and die". But we'll take the liberty of changing it to "see Japanese Naples and have tea". That's what they call the Japanese green tea lover's paradise, Kagoshima Prefecture. The kukicha there is legendary, but when it comes from organic plantations of small growers, you are in for a real rarity among teas with a perfect taste.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 9. 5. | 1,00 € |
|---|---|---|
 GLS |
Delivered by 9. 5. | 4,90 € |
 DHL |
Delivered by 9. 5. | 4,90 € |
Ingredients
Green tea Japan Kukicha BIO 100%Brew & Taste
The typical fresh green-yellow color of the infusion goes hand in hand with a soft herbal and sweet taste with a slightly spicy finish.
Origins
Japan's Kagoshima region, located on the island of Kyushu, has ideal conditions for growing tea thanks to its warm climate. The still-active Sakurajima volcano, which overlooks the tea groves there, also supplies the soil with plenty of nutrients, making the tea leaves richer in flavor.
And not just the leaves. The kukicha tea is known to contain "only" stems, stalks, veins and twigs, which may not look appealing at first glance, but the resulting infusion will definitely surprise you with its delicate flavor thanks to its high L-theanine content. It is only found in such abundance in these parts of the plant, as the leaves lose it during photosynthesis.
In Kyoto it is nicknamed "wild goose" after the migrating birds resting on tree branches, elsewhere in Japan it is called twig tea. The highest quality kukicha comes from the same tea trees grown for gyokuro, but sencha and matcha follow close behind.
As is customary with green teas in the Land of the Rising Sun, kukicha undergoes a shading process. Special nets make sure that only 50% of the sun's rays reach the tea plants, to create an environment in which the wild varieties of these trees grow.
Small growers in Kagoshima Prefecture are taking full advantage of the opportunities provided by nature. They rely on organic cultivation, a great deal of manual labor in harvesting and processing the tea, and years of experience that have been passed down through generations. In addition, in organic Japan Kukicha, the majority of the content is leaf veins, which not only makes this tea a real rarity, but also significantly influences the overall taste. Despite its distinctiveness, kukicha retains a low caffeine content, so it can be enjoyed at any time without fear of sleepless nights. With a fresh sweet taste with a slight spiciness, it can be enjoyed in both hot and cold versions and it's hard to say which is better.
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
90 °C
|
1 minute
|
3g per 115 ml
|
Instructions for preparation
First infusion:
Pour 115ml of boiled water (90°C) per 3g of tea.
Covered, let steep for 1 minute, then remove the strainer.
Second infusion:
Cover the leaves with fresh, boiled water (95°C).
Steep for 1 minute.
Third infusion:
Cover the leaves with fresh, boiled water (95°C).
Steep for 2 minutes.
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