Like Hojicha, this tea utilizes parts of the plant that might not be used in other tea regions. The resourceful Japanese have made a tea that has a bit of a cult following, and enjoy its mellow flavor and low levels of caffeine. It is used in macrobiotic diets. Dry Leaves: This is a mixture of green stems and yellow twigs from tea plants in Japan. Liquor: This is a very light green. Aroma: Because the green stems are from good tea bushes, there are hints of Sencha with woody undertones. Although the stems are similar to Hojicha, these twigs are not roasted. Caffeine Level: Caffeinated Body: The body of Kukicha can only be described as light. Flavors: Kukicha has a light vegetal flavors from the remaining stems and some woody notes from the twigs. Brewing Time: 1 to 2 minutes Brewing Temperature: 160° F
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