Kukicha Twig Tea

[ 1270 ]
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Made from the twigs, stems, and stalk spruned from the Camelia sinensis shrub, this unique Japanese tea is steamed, dried, aged, and finally roasted to create its dark reddish brown appearance. With far less caffeine than regular tea, Kukicha is steeped to produce a dark rich cup that contains nutty notes and a subtle warm sweetness. Try this tea with a splash of lemon or a shot of syrup!

kosher certificate information

quick look

information at a glance

kukicha twig tea ingredients Green tea (Camellia sinensis)
tea type Green Tea

In general, green tea is processed just after plucking, which minimizes oxidation and delivers a pale green color and distinct earthy flavor. This green tea however is made from the stems and stalks that have sorted from green tea. It is steamed, aged, and roasted and will yield a roasted aroma and amber cup.
cup color
caffeine contentcontains caffeine

buying & keeping

general guidelines and tips

storage tipsStore loose leaf tea in an airtight container away from light and heat.
good vs badKept in suggested conditions green tea can last 6 months. Please restock often for premium flavor.
why buy kukicha twig tea?

tea profile

for kukicha twig tea

water temp180°F (not boiling)
time1-2 minutes
amount4 grams tea per 8 ounces water
approx 2 tsp of kukicha
infusion method Kukicha twig tea consists of the stems and twigs that have been separated out of Japanese green tea. Like Japanese greens it shouldn't be brewed for too long at too high a temperature, though since it is roasted it may be more forgiving.

Like all tea from the Camellia sinensis plant it does contain caffeine, however it will contain less than most leaf teas since stems and stalks inherently have less caffeine than the leaves that sprout from them.

Though tea balls and strainers are often used for tea that isn't pre-bagged, ideal methods of infusing loose leaf teas employ strainers that allow for the tea leaves to completely unfurl and release their flavor. Teapots with removable strainers for tea will allow a fuller flavor.

Some tea enthusiasts dispense with using strainers altogether and drop leaves in the pot directly and then strain the tea when serving into cups. When employing this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.
notes on tea strength The strength and flavor of tea is a personal experience.

We aim to provide times and temperatures that reduce the risk of allowing the actual tea leaves (or other delicate herbs in blends) to taste bitter due to too much steep time or to get scorched from too much heat.

If you desire a stronger cup, we suggest using more tea rather than a longer steep time to minimize the potential for a more bitter flavor.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.