- Tea Knowledge
Markedly different in flavor to teas produced only with leaves, Kukicha represents a category of its own, and a very economical one at that, considering the time-consuming tasks of sorting and sieving the harvest. Kukicha, the 'twig tea', is composed more of the stalks, stems, and larger leaf veins of the tea plant than the actual leaves, giving it a milder and sweeter flavor than some other Japanese greens like Sencha.
Mouth-filling and satiating, the grassy character is balanced on one side by a very slight roastiness and on the other by a tinge of tropical fruit, while mild bitterness and astringency lend the very satisfying taste of perfectly-cooked zucchini. It's altogether the kind of tea that could flexibly be warming in cold weather and cooling when hot, making it an excellent choice for one's quotidian brew.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.