Shizuoka Kukicha Green Tea 50 gr

Shizuoka Kukicha green tea, grown in Kakegawa from Yabukita cultivars, has the distinction of not being composed only of leaves, as the name suggests (kuki = twigs, cha = tea). It is in fact a tea made mainly from stems, a characteristic that makes it low in caffeine: this exciting substance, which serves as an insect repellent for the plant, is in fact found in the leaves and not in the stems. This makes it a perfect candidate for those who want to enjoy an afternoon cup of tea but are sensitive to caffeine.

The taste is incredibly smooth and sweet, predominantly vegetal and devoid of any astringency or bitterness.

Tasting – Sight and smell

Shizuoka Kukicha green tea consists mainly of twigs and broken stems that are very light green tending to white and small, bright dark green leaves. The dry scent is already pleasantly vegetal and almost buttery. When infused, stems and leaves express sweet aromas of green leafy vegetables such as spinach and boiled zucchini, with just a hint of sea and nori seaweed. The liquor is a deep yellow-green, with the opacity typical of Japanese teas.

Tasting Notes

CLASSIC TEAPOT OR KYUSU

The opening of this Shizuoka Kukicha green tea is characterized by a sweet and umami taste, with delicate vegetable notes in the opening reminiscent of buttered spinach, chard, and zucchini broth. A pleasant saltiness and slight marine note can be detected. The finish gives an herbaceous but never astringent freshness. The body is medium, very soft and silky on the palate, while the persistence proves to be long, with vegetal notes and an almost floral sweetness reminiscent of chamomile flower.

Place of origin

Kakegawa, Shizuoka, Japan

Brewing method

Place 3 grams of Shizuoka Kukicha green tea leaves (about 1½ teaspoons) in a Japanese Kyusu-type teapot or, in its absence, in a teapot possibly with a wide, flat bottom.

Pour 200 ml of water at a temperature of 75°C over the leaves and after 1 1/2 minutes strain and serve the tea in cups. To make the most of the leaves and continue the taste experience with this tea we recommend making 3 more infusions using 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 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.