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.
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Being a frugal people, the Japanese let nothing go to waste while making green tea. The tea stalks which might be discarded in other tea regions have been harnessed to make a pleasant tea. Since it is made from the stems and twigs of the tea plant there is less caffeine, amino acids, and antioxidants to give flavor and add benefits to the brew.
This is a mixture of green stems and yellow twigs from tea plants in Japan.
This is a very light green.
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.
The body of Kukicha can only be described as light.
Kukicha has a light vegetal flavors from the remaining stems and some woody notes from the twigs.