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Kukicha is made from stalks of Japanese tea plants, a resourceful use of harvested materials that are often discarded in other regions. Kukicha is similar to Hojicha, yet not roasted, and yields a slightly vegetal brew with a light green color. This tea has gained an ardent following in Japan; they enjoy its mellow flavor and low levels of caffeine. It is also used in macrobiotic diets.
Ingredients: Green tea.
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.
Flavors: Kukicha has a light vegetal flavors from the remaining stems and some woody notes from the twigs.
Caffeine Level: 
Body: Light-bodiedº
Brewing Time: 
Brewing Temp: 160º 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. Flavors: Kukicha has a light vegetal flavors from the remaining stems and some woody notes from the twigs. Caffeine Level: Caffeinated Body: Light-bodied Brewing Time: 1 to 2 minutes Brewing Temp: 160º
