Our Kukicha tea comes to you from award-winning farmer Akihito Tataki of Hoshino Village Yame, one of Japan’s renowned tea-growing regions. It is made from stems and stalks that are sifted from Aracha during the refining process of steamed green tea. Being weak in astringency, it can be steeped at high temperatures as well. Because the green stems are from good tea bushes, there are hints of Sencha with woody undertones. Kukicha is not roasted and yields a slightly vegetal brew with a light green color. It has gained an ardent following in Japan; they enjoy its mellow flavor and low levels of caffeine on a cold winter day or at a meal's end. The flavor of tea reflects the bountiful soil of the hills of Yame, Japan.
Kukicha to be the perfect beverage for a grain based, macrobiotic or mostly vegetarian diet.
For a refreshing and fun drink, mix 50% kukicha tea and 50% apple juice.
The most renowned plantations in Fukuoka prefecture are located in Yame. Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight. Yame enjoys an inland climate-high temperature during daytime and very cool and low temperatures at night.
BREWING YAME KUKICHA
The steeping time can be adjusted according to preference, but the traditional way of brewing this tea is:
Water temperature: 90°C / 200°F
Leaf Amount: 1 tablespoon (~3g) per cup
Steeping time: 1.5 minutes
You can make 2 infusions from the same tea leaves, but add some extra twigs to maintain a bold flavor.
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