Kukicha Organic Green Tea 50 gr

Kukicha Organic Green Tea comes from Kirishima, Kagoshima, and is 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 take 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 herbal aroma and a good level of umami, with a very slight hint of nuts that makes it even sweeter on the palate.

Tasting – Sight and smell

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

Tasting Notes

CLASSIC TEAPOT OR KYUSU

The taste of Kukicha organic green tea is connoted above all by sweet and savory vegetal notes: in fact, in the opening we find notes of pan-fried herbs, vegetable broth and broccoli with a distinct and very pleasant umami. Then, on the finish, unexpected notes of cashew and chestnut emerge, 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. The 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 over 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 three more infusions of the same leaves with the same quantity and temperature parameters but lengthening the infusion time by 5-10 seconds. The tea can be filtered for ease when tasting and also the infusion times given here above are meant to be purely indicative so one can also adjust according to one’s personal taste. Since we are talking about a Japanese green tea we remind you that 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. We recommend storing in a cool, dry place away from direct sunlight.