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Japan Kukicha

 
A quick history of Kukicha:
Kukicha has its original traditional tea gardens in the region of Uji. Located south of the city of Kyoto on the main island of Honshu, Uji is the oldest area of tea production in Japan.
After selling their best teas to rich and imperial families, farmers had the idea to use the remaining stems to make and sell tea more cheaply.
Today, the kukicha is still considered in Japan as "the tea of the poor". However, this idea is becoming less and less common, especially in the east of the country where its health benefits are valued and recognized.
 
Kukicha Harvest 
Tea out of stems called "Kukicha" is produced only in the early spring from the first harvest of sencha, gyokuro and Bancha. A kukicha is composed of elements from several pluckings. The first plucking is a selection of lower leaves of semi-wild plants of three years age, harvested in fall. The second plucking is composed of thick strands harvested every 10 years in the heart of winter. The last two pickings are thin strands harvested annually in March and June.
 
Preparation and tasting
Kukicha offers a powerful and very refreshing taste, with an aftertaste of nori (seaweed maki). His interest lies in the delicate balance between its buttered side and soft on the one hand and finesse, freshness and fine astringency that gives it a unique very specific taste.
It is recommended to prepare it in water at 70 ° C for 1 minute 30 seconds.
Kukicha is one of the least caffeine-rich tea, almost 2 times less than the traditional green tea.
 
Kukicha Classification
In general, the Kukicha are classified in the category of "de-mono" which in Japanese means "things apart," that could be translated as a "byproduct" of traditional tea. Nothing surprising about that or even demeaning when you know the importance of categorization in the subtle Japanese culture.
Under the single term of "Kukicha" hide actually several very different teas.
First, the stems / leaves ratio is an element of distinction. Kukicha that is rich in stems or completely made of stems are often preferred. Their liquor, a beautiful emerald green is very fresh on the palate with a very fine taste and a less pronounced  taste than for kukicha whiches leaves content is more important.
Kukicha can also be produced from Hojicha. It offers a grilled and smoked. It is then called "Hojicha Karigane."
When it comes from a Gyokuro, is called the Kukicha Karigane.
 
Come and taste our Kukicha now in all Tekoe Tea Shops!