Japanese Tea Kukicha Green BIO
Japanese bancha green tea for organic cultivation. High quality tea, very popular in Japan.
How to make this type of tea:
- 1-2 min
For the production of this particular tea, fine stems are used and mixed with the twigs and fine leaves of a Sencha. The leaf stems, fine green, along with the dark green Sencha, give it a bright appearance. Very popular also for its low caffeine content. When it comes to taste, it has soft spicy, slightly spicy notes, such as nutmeg. Very nice to take, like a higher-class Japanese sncha. Gives a green/yellow lemon infusion.
For optimal results, it is recommended to infusion with water between 70 and 80 C, this is the temperature you get by letting the freshly boiled water rest for a couple of minutes. Infusion for 1 to 2 minutes with 2 to 3 grams of tea. In case of appreciate bitterness, they do not astringency, reduce the amount or time of infusion.
Kukichas teas, specifically, are known as "three-year-old tea" or "winter tea".
It is made with the tea branches, dried in the sun and then rested for three years in paper bags.