Harvest: Late Spring
Know your tea:
Kukicha is made of the young stems and stalks, and is therefore the lowest in caffeine compared to teas made from buds and top leaves. This Kukicha is made from the stems of Tencha (the harvest that is shaded for 3 weeks prior to plucking), and is refreshing with a medium-body and notable flavors of bark, molasses and dark sweetness.
Tasting Notes: Honey, bark, molasses.
Liqueur Body: Pale yellow, medium finish.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
3-5 grams of tea per 120ml of water at 75-80 degrees celsius. Infuse for 30 seconds. Reinfuse up to two times.
Pro Tip:Unlike Chinese teas, Japanese teas should not be rinsed, as the first cup is the most prized one.
Storage Instructions: Green tea is best stored in the refrigerator, in a dark, dry, and airtight container.