
Kukicha
Kukicha is made from the stems, stalks and twigs sorted out of sencha and gyokuro production. Stems store the plant's sugars but hold far less caffeine than the leaf, so the cup is sweet, light and almost impossible to brew bitter.







What Defines Kukicha
How it is grown and made, how it tastes, and how to brew it.Tea Type
Green tea
Processing
Stems, stalks and twigs sorted out of sencha and gyokuro production, then steamed and dried.
Taste
Herbal, nutty, naturally sweet
Caffeine
~22 mg per serving (5 g)
Shading
Mixed — the stems come from both shaded and unshaded leaf
Leaf Composition
Stems and twigs
Water Temperature
60°C (140°F)
Brewing Time
1 minute
Number of Infusions
3
How to Make
Kukicha Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Kukicha
~22 mg per serving (5 g)
Why Organic Kukicha Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

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for Japanese Tea


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