How to Brew Kukicha

Milder, slightly nutty, and less astringent than leaf-based green teas, since stems contain less tannin than leaves.

Japan.

Here is how to brew Kukicha for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Kukicha

1. Measure about 2 g of Kukicha into your cup or teapot.
2. Heat fresh, filtered water to 80 C.
3. Pour the water over the Kukicha and steep for 2 minutes.
4. Strain and serve.
5. It re-brews 1-3 times, so you can steep a second cup from the same Kukicha.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• Get more from it: Re-steep the same Kukicha for a lighter second cup.

Tasting Notes

Karigane Stems From Gyokuro And Sencha Plants.

• Sweetness: Naturally Sweet.
• Floral: Subtle Honeysuckle.
• Herbal: Fresh Pea, Edamame.
• Body: Smooth And Buttery.
• Mellow: Zero Bitterness.
• Finish: Clean Mineral Finish.