Kukicha is a Japanese green tea, made only with twigs, stems and stalks of the Camellia Sinesis (Tea Plant).
Slightly nutty flavor. Very low caffeine levels (only about 1/10 of other green teas).
Distinctive Japanese green profile. Cup tends lightly vegetative leading to a beguiling finish loaded with malt.
Luxury Ingredients: Green tea
Small Batch Blended and Packed in: Canada
Tea(s) From: China
Region(s): Zhejiang Province
Antioxidant Level: High
Caffeine Content: Low
Shelf Life: 2 years after opening
Using more tea will boost your antioxidant intake - Why? The antioxidants "come out" later in the brewing cycle (this may cause bitter notes).
Jasmine's Secret (Jasmine is our supplier's Sri Lanka friend's wife): Use 2-3 times the normal amount of tea. Brew 2-3 minutes and remove the tea. Superb flavor without the bitter notes.
KUKICHA (Japanese Style Green Tea)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: China
Region: Zhejiang Province
Shipping Port: Shanghai
Grade: Kukicha – Made to Japanese specifications
Altitude: 700 – 1500 feet above sea level
Manufacture Type: Traditional
Cup Characteristics: Distinctive Japanese green profile.
Cup tends lightly vegetative leading to a beguiling finish
loaded with malt.
Infusion: Tending yellow green somewhat pale
Caffeine / Antioxidant Level: Low / High
Luxury Ingredients: Green tea
Mado no soto
Ha ga uzumakare
Ocha wo nomu
Outside my window
The leaves are swirling around
As I drink my tea
Why begin with a haiku? Why not? The poem says just about all that needs to be said about the wonderful tea you are about to
enjoy. Kukicha, known in Japan as winter tea, is in many ways the perfect beverage to sip on a cool morning. Like the
branches of winter trees, stripped of their leaves, Kukicha is made with the leafless stalks, stems and twigs left behind after
Sencha production. What’s more, the unusually shaped tea is traditionally harvested and processed in the fall, before the tea
bushes are pruned to prepare for the winter dormancy. The tea has cool windy weather written all over it.
Like Sencha grade teas, Kukicha is made by steaming the stalks before processing in order to halt fermentation. The cup
produced is exceptionally clean, with a mild nutty flavor, malty highlights and cream on the finish. Many proponents claim the
character is reminiscent of South African Rooibos. In Japan, the tea is commonly enjoyed on its own or, due to its low caffeine
levels, (approx. 1/10th of other green teas), added to fruit juices to make children’s tea.
Here in the West, Kukicha has come to be regarded as an excellent part of a complete macrobiotic or vegan diet.* (Both involve
eating grains as a staple, supplemented by vegetables and beans and avoiding highly refined foods and meat.) The nutty flavor
pairs exceptionally well with grain based dishes, rice and breads and the high antioxidant count offers an added degree of
We encourage you to sample this fabulous Japanese green. Whether you serve it as a cool weather pick-me-up, juice
additive or vegan treat, we’re sure you will find one reason or another to fall in love.
* Note, we do not endorse any specific dietary plan and recommends speaking to a licensed physician before making any significant dietary
Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is
to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and
then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended.
Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted.
Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots
presenting themselves, looking like they are about to be plucked.
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the
teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or
sugar is not recommended.
Note: Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes
it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water
to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired
brewing temperature – it’s the food safe thing to do!
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when
preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when
preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
While green tea is traditionally brewed using 180°F/82°C water, we strongly recommend using filtered or freshly drawn cold
water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and
bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.