Kukicha Organic Green Tea 50 gr

Kukicha Organic Green Tea comes from Kirishima, Kagoshima, and was machine harvested in early spring. Its leaves and stems (“kuki” in Japanese really means “stem, twig”) contain a low level of caffeine, which is ideal for those who cannot consume this substance in their diet: caffeine, a natural insecticide with which camellia defends itself against pest attacks, is in fact found in the leaf while it is absent in the stem of the plant.

This tea from the Yabukita cultivar has a mild vegetal aroma and a good level of umami, with a very slight nutty note that makes it even sweeter on the palate.

Tasting – Sight and smell

Kukicha organic green tea is composed mainly of short twigs between yellow-green and straw-colored, very light-colored, with the presence of needle-like, crisp, dark forest-green leaves. Once infused, the leaves and stems release savory, vegetal aromas reminiscent of fresh vegetable soup, as well as an almost toasted hint of nuts. The cup liquor is gold in color, very bright and rather transparent.

Tasting Notes

CLASSIC TEAPOT OR KYUSU

The taste of Kukicha organic green tea is connoted mainly by sweet and savory vegetal notes: indeed, in the opening we find notes of pan-fried herbs, vegetable broth, and broccoli with a distinct and very pleasant umami. Unexpected notes of cashew and chestnut then emerge on the finish, with a sweet and smooth finish. The body proves dense and enveloping, with a very slight astringency and just a hint of bitterness that balances well with the sweetness of the umami. Persistence remains vegetal and savory, of medium duration.

Place of origin

Kirishima, Kagoshima, Japan

Brewing method

Place 5 grams of organic Kukicha green tea leaves (about three teaspoons) in a Japanese Kyusu-type teapot or, in its absence, in a teapot possibly with a wide, flat bottom.

Pour 250 ml water at a temperature of 80°C on the leaves, and after two minutes you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making another three infusions of the same leaves with the same quantity and temperature parameters but extending the infusion time by 5-10 seconds.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

As we are talking about a Japanese green tea, it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves per amount of water, an infusion time of about 10 minutes.

Store in a cool, dry place away from direct sunlight.