Kukicha, also called twig tea, is built mainly from the stems, stalks, and twigs of the tea plant rather than the leaves. That composition leaves an unusually low caffeine near 6 milligrams and a sweet, nutty, faintly creamy profile. The pale yellow-green infusion is light and clean with gentle umami and no bitterness, a quality that makes it easy to enjoy late in the day. Made from Yabukita at low elevation across spring and summer, its most refined form, karigane, uses stems from gyokuro or matcha. Frugal in origin yet distinctive in the cup, it turns a byproduct of leaf processing into a tea of its own.
คำอธิบาย
Kukicha, also known as 'twig tea' or 'bou-cha,' is a Japanese green tea made primarily from the stems, stalks, and twigs of the tea plant rather than the leaves. This gives it an unusually low caffeine content and a distinctive sweet, nutty, and slightly creamy flavor profile. The pale yellow-green infusion has a light, clean body with gentle umami notes and no bitterness. Kukicha made from gyokuro or matcha stems (karigane) is considered especially refined.
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ภาชนะที่แนะนำ: Kyusu or other medium teapot — Kukicha's twig-and-stem composition requires a filter to catch loose fragments; any kyusu handles multiple re-steeps well as this low-caffeine tea can tolerate short.
Kukicha's stems and twigs are forgiving and hard to overbrew. Karigane (kukicha from gyokuro stems) benefits from a lower temperature of 60-70°C. Standard kukicha can go up to 85°C. Excellent for cold brewing overnight.
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