Kukicha
Kukicha, or "twig tea," is a distinctive Japanese green tea made from the stems of young tea leaves separated during the production of sencha and matcha. Since most of tea's caffeine is concentrated in the leaves, kukicha is naturally low in caffeine but high in L-theanine, an amino acid transported from roots to leaves via the stems. This high L-theanine content slows caffeine absorption, making kukicha a gentle, anytime tea. Its mild, naturally sweet flavor is soft and subtly floral. In some regions, kukicha is roasted, creating hojicha—a toasty, refreshing variation with added depth.
Reinfuse at least once.
Hot infusion: Use 5g (1 Tbsp) with 12 oz (350ml) at 175°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 20 cups if reinfused as recommended.
Kukicha, or "twig tea," is a distinctive Japanese green tea made from the stems of young tea leaves separated during the production of sencha and matcha. Since most of tea's caffeine is concentrated in the leaves, kukicha is naturally low in caffeine but high in L-theanine, an amino acid transported from roots to leaves via the stems. This high L-theanine content slows caffeine absorption, making kukicha a gentle, anytime tea. Its mild, naturally sweet flavor is soft and subtly floral. In some regions, kukicha is roasted, creating hojicha—a toasty, refreshing variation with added depth.
Reinfuse at least once.
Hot infusion: Use 5g (1 Tbsp) with 12 oz (350ml) at 175°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 20 cups if reinfused as recommended.
Kukicha, or "twig tea," is a distinctive Japanese green tea made from the stems of young tea leaves separated during the production of sencha and matcha. Since most of tea's caffeine is concentrated in the leaves, kukicha is naturally low in caffeine but high in L-theanine, an amino acid transported from roots to leaves via the stems. This high L-theanine content slows caffeine absorption, making kukicha a gentle, anytime tea. Its mild, naturally sweet flavor is soft and subtly floral. In some regions, kukicha is roasted, creating hojicha—a toasty, refreshing variation with added depth.
Reinfuse at least once.
Hot infusion: Use 5g (1 Tbsp) with 12 oz (350ml) at 175°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 20 cups if reinfused as recommended.
Origin: Shizuoka, Japan
Cultivar: Blend; primarily Yabukita
