Made from a combination of sencha leaf, twig and stem, green kukicha is a rare and tasty find. As the twig and stem contain very minimal amounts of caffeine, this tea is popular due to its lower caffeine content.
The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.
|Tasting Notes||The flavour is kelpy and fresh. The liquor a soft opaque yellow. Enjoy with a nice savoury meal.|
|Steep||5 minutes and re-steep once or twice.|
Japan is famous for its production of fine, green teas. Tea in Japan dates back to the 12th Century when tea began arriving from China. Since then Japanese tea culture has developed into a giant industry distinguished by its innovative growing conditions. Most Japanese teas are steamed to halt the process of oxidization. This method, gives the tea a vegetal, sometimes slightly fishy cup. The first Spring harvest produces the very popular Sencha. The second harvest produces a Bancha. For the production of certain teas, the tea plants are covered and grown in the shade a couple of weeks before harvest. This adds a bright green tone to the teas later processed into Matcha.
Starting at $5.00–$150.00