Our Kukicha (also known as Karigane) is made from the stems and veins of high-quality Sencha green tea.
A characteristic flavour of Kukicha is its mellow, nutty and creamy taste.
Perfectly paired with a light dessert or as a pick-me-up tea, brewed hot or cold.
Produced using stems from high-quality tea leaves picked during the first spring harvest (Ichiban Cha).
Flavour profile: Mellow, nutty with a sweet creamy taste and a strong aroma.
Origin: Uji, Kyoto (Japan)
Browse our full range of Japanese Green Tea here.
Hot Kukicha Tea:
- Place 4-5g of leaves into a Kyusu (teapot)
- Pour 200ml of 80°C water
- Infuse for 90 sec.
- Repeat 2-3 times. Adjust brewing parameters according to taste.
Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.
Cold Brew Kukicha:
- Place 4-5g of leaves into a large Kyusu or glass bottle.
- Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
- Place teapot or glass bottle in the refrigerator for 4-6 hours.
- Gently shake the brewing vessel before pouring the tea into the cup/glass.
Flash Chilled Kukicha:
- Place 4-5g of leaves into a Kyusu (teapot)
- Pour 200ml of 80°C water
- Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
- Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).
Iced Brew Kukicha:
- Place 4-5g of leaves into a Kyusu (teapot)
- Fill up the Kyusu with ice cubes
- Let ice thaw at room temperature
- When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).
