Tea made from just the stems?
 

Tea made from just the stems?
Kukicha is a resource-efficient tea made from the stems removed during the process of making leaf teas, such as sencha and gyokuro varieties. The stems themselves have a uniqueness to them, which we often describe as having a "floral" aroma and a snappy flavor.

 
Kuki Sencha 100g bag
 

Kuki Sencha 100g bag
This kukicha has a classic sencha profile with its balance of bitterness, sweetness, and umami greenness. But compared to a standard leaf sencha like Hosen, Kuki Sencha has the clean, crisp flavor and bright fragrance of the stems.
- Suggestions: Kuki Sencha's light flavor and crispness pairs well with a cold sandwich.

 
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Kuki Gyokuro 100g bag
 

Kuki Gyokuro 100g bag
This tea consists of the gyokuro tea stems from making a regular leaf gyokuro tea like Rimpo. Just like the leaf varieties of gyokuro, you'll find a smooth and vegetal umami in this tea. In contrast, the stems will bring a unique energy and strong aroma to gyokuro's normally relaxed, full character.
- Suggestions: The less bitter, still crisp umami of this tea makes it tasty after sushi.

 
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Kuki Hojicha 100g bag
 

Kuki Hojicha 100g bag
Our third type of kukicha is quite different from the other two. Made from roasted stems that are separated from the roasted leaf tea hojicha, Kuki Hojicha is best compared to the standard leaf tea Gokujo Hojicha. When the stems are roasted on their own, they display a vibrancy that might remind of the aroma of certain medium-light roast coffees.
- Suggestions: Kuki Hojicha, low in caffeine, is relaxing with dessert or on its own in the evening.

 
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Which kukicha will be your favorite?




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