Kukicha
Japan
Made from stems and twigs, with a nutty, creamy character unlike any other green. Light caffeine, heavy comfort.
The Story
Kukicha uses the stems, stalks, and twigs separated during sencha and gyokuro production. What might seem like leftovers produces something uniquely delicious—creamy, nutty, and naturally lower in caffeine since the stems contain less than leaves. It's affordable, forgiving, and surprisingly complex.
Flavor Notes
Perfect For
- Evening drinking
- Those avoiding caffeine
- Children
- All-day sipping
- Cold brewing
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
175-185°F
(80°C)
Amount
1 tablespoon per 8oz
Steep Time
1-3 minutes
Resteeps
2-3 steeps
Recommended Vessel
Any teapot
Brewing Tips
Kukicha is almost impossible to over-steep. It's an excellent 'grandpa style' tea—just add water to a cup with stems and drink around them. Great cold-brewed overnight.