The organic green tea Kukicha comes from Kirishima, Kagoshima, and was harvested by machine at the beginning of spring. Its leaves and stems ("kuki" in Japanese means precisely "stem, twig") contain a low level of caffeine, ideal for those who cannot consume this substance in their diet. Caffeine, a natural insecticide with which camellia defends itself from pest attacks, is indeed found in the leaf while it is absent in the stem of the plant. This tea from the Yabukita cultivar has a delicate vegetable aroma and a good level of umami, with a slight nutty note that makes it even sweeter on the palate. Tasting - Sight and Smell The organic green tea Kukicha mainly consists of short twigs between green-yellow and straw-colored, very light, with the presence of needle-like and crunchy leaves of dark green and forest green color. Once infused, the leaves and stems release vegetable and savory aromas reminiscent of fresh vegetable soup, along with an almost roasted scent of nuts. The liquor in the cup is golden, very bright, and quite transparent. Tasting Notes CLASSIC TEAPOT OR KYUSU The taste of organic green tea Kukicha is characterized mainly by sweet and flavorful vegetable notes: at the beginning we find indeed notes of sautéed herbs, vegetable broth, and broccoli with a clear and very pleasant umami. In the finish unexpectedly emerge notes of cashew and chestnut, with a sweet and soft closure. The body proves dense and enveloping, with a slight astringency and just a touch of bitterness that balances well with the sweetness of umami. The persistence remains vegetable and savory, of medium duration. Place of Origin Kirishima, Kagoshima, Japan Infusion Method Place 5 grams of organic green tea Kukicha leaves (about three teaspoons) in a Japanese teapot of Kyusu type or, in the absence of the latter, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into cups. To make the most of the leaves and continue the tasting experience with this tea, we also recommend doing three more infusions with the same leaves using the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease when tasting, and also the infusion times indicated above are meant to be purely indicative, so one can also adjust according to personal taste. Since we are talking about a Japanese green tea, we remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is recommended to store in a cool, dry place away from direct sunlight.
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The organic green tea Kukicha comes from Kirishima, Kagoshima, and was harvested by machine at the beginning of spring. Its leaves and stems ("kuki" in Japanese means precisely "stem, twig") contain a low level of caffeine, ideal for those who cannot consume this substance in their diet. Caffeine, a natural insecticide with which camellia defends itself from pest attacks, is indeed found in the leaf while it is absent in the stem of the plant. This tea from the Yabukita cultivar has a delicate vegetable aroma and a good level of umami, with a slight nutty note that makes it even sweeter on the palate. Tasting - Sight and Smell The organic green tea Kukicha mainly consists of short twigs between green-yellow and straw-colored, very light, with the presence of needle-like and crunchy leaves of dark green and forest green color. Once infused, the leaves and stems release vegetable and savory aromas reminiscent of fresh vegetable soup, along with an almost roasted scent of nuts. The liquor in the cup is golden, very bright, and quite transparent. Tasting Notes CLASSIC TEAPOT OR KYUSU The taste of organic green tea Kukicha is characterized mainly by sweet and flavorful vegetable notes: at the beginning we find indeed notes of sautéed herbs, vegetable broth, and broccoli with a clear and very pleasant umami. In the finish unexpectedly emerge notes of cashew and chestnut, with a sweet and soft closure. The body proves dense and enveloping, with a slight astringency and just a touch of bitterness that balances well with the sweetness of umami. The persistence remains vegetable and savory, of medium duration. Place of Origin Kirishima, Kagoshima, Japan Infusion Method Place 5 grams of organic green tea Kukicha leaves (about three teaspoons) in a Japanese teapot of Kyusu type or, in the absence of the latter, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into cups. To make the most of the leaves and continue the tasting experience with this tea, we also recommend doing three more infusions with the same leaves using the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease when tasting, and also the infusion times indicated above are meant to be purely indicative, so one can also adjust according to personal taste. Since we are talking about a Japanese green tea, we remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is recommended to store in a cool, dry place away from direct sunlight.
