KUKICHA

Green Japan

Kukicha, known as a winter tea, is best enjoyed on a cool winter morning. It is made with stalks, stems, and twigs left after Sencha production. It is traditionally harvested by steaming the stalks before processing in order to halt fermentation. It has a mild, nutty vegetative flavor with malty highlights and cream on the finish. Best served hot or cold.

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  • 1 tbs
  • 2 min
  • 165-175 deg F
  • 2 - 3 steepings
  • Low
  • Zhejiang Province China
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