About Kukicha

Kukicha, with its subtle elegance and quiet finesse, is a tea that embodies the essence of Japanese tea culture in a unique way. Also known as "stem tea", it offers an exceptional composition characterized by the use of leaf stems and stems of the tea plant. These ingredients, which are often regarded as by-products in the processing of other teas, are given a position of honor in Kukicha, making it unmistakable in the world of green tea.

The origin of Kukicha lies in the traditional tea regions of Japan, particularly Kyoto and Shizuoka. These regions are known for their excellent cultivation and processing practices, resulting in a tea of remarkable quality. In production, Kukicha is made from the same tea leaves as high-quality Sencha or Gyokuro, but the stems are separated during the sorting process and used to make this special tea. The careful selection of ingredients ensures a harmonious taste that is both complex and refreshing.

The infusion of Kukicha is characterized by a soft, light yellow to green hue that is pleasing to the eye and invites you to relax. The taste offers a fascinating combination of sweet, nutty and slightly grassy notes, infused with a subtle umami quality. These flavor notes come from the low caffeine content, which is lower in the stems compared to the leaves, as well as the higher content of amino acids, especially L-theanine. This compound is also known for its calming effect, which helps to harmonize body and mind.

Kukicha should be prepared with the same care that goes into its production. The recommended water temperature is around 70 to 80 degrees Celsius, which allows the delicate aromas to fully unfold without over-brewing the tea. The full flavor profile unfolds after a brewing time of around one to two minutes. Kukicha is ideal for multiple infusions, with each infusion revealing new nuances and enriching the experience anew each time.

Kukicha is less commonly used in the Japanese tea ceremony, but finds enthusiasts in everyday tea practice, where its light, refreshing notes are welcome to cleanse the palate and bring a subtle balance to hectic everyday life. Its use is not limited to pure enjoyment: In Japanese cuisine, kukicha is also prized as an ingredient in a variety of dishes, from delicate tea brews to aromatic rice bowls.

Kukicha proves to be a testament to Japanese craftsmanship and its ability to find beauty and pleasure in even the most inconspicuous elements of nature. Those who have the opportunity to immerse themselves in the world of this special tea will be rewarded with an encounter that touches and inspires both the palate and the soul.