What is Kukicha
Kukicha is literally "stem tea", and is a derivative of the refinement process of sencha. Refining sencha tea leaf involves the removal of stems, small leaf bits, and tea dust. Each part has a different weight, and separation occurs by blowing the unrefined dried tea leaf and allowing each part to fall into different containers. For this reason, kukicha is not 100% stems but a mix of stems and smaller leaf bits.
- Ingredients: Green tea
- Japanese name: 有機茎茶
- Net Weight: 100 grams
- Cultivar: Blend of mainly Yabukita
- Harvest: April
- Cultivation & Processing Notes: Made from leaf stems sifted from the company's sencha products
- Region: Yakushima Island, Kagoshima Prefecture
- Number of Cups in 100g: 80 cups (20 uses / 4 steepings / 1 cup per steeping. Varies with your steeping recipe.)
- Tea: 5 grams.
- Time: 60 seconds.
- Water: 70˚C/158˚F, 1 cup.
- The amounts above are guidelines. Adjust to preference.
- Consider also cold steeping (see Steeping Techniques).
- Name: Hachimanjyu Yakushima Tea
- Producer: Keita Watanabe
- Type: Family-operated tea farm & factory
- Location: 532-24 Koseda Yakushima-chō, Kumage-gun, Kagoshima-ken
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