Kukicha Japanese Tea

Japanese Kukicha, also known as “twig tea,” is a traditional Japanese tea made from the stems, stalks, and twigs of the tea plant. It has a mild, nutty, and slightly creamy flavor with low caffeine content, making it a great choice for evening or as a soothing tea.

In the hills around Kyoto, the third generation of the Nagata family use special organic methods, known as Nature Farming, to produce a range of exquisite green teas for Clearspring.

The ancient farming approach used by the Nagatas builds up soil vitality by maintaining a semi-wild environment, where the plants are not overly protected and gain nourishment from repeated applications of compost made from tea clippings and dried leaves, which together with regular mulching helps control weed growth and maintain soil moisture.

Benefits of Organic Japanese Twig tea:

1. Rich in Antioxidants: twig tea contains polyphenols that support overall health and combat oxidative stress.
2. Low Caffeine: Perfect for those sensitive to caffeine or looking for a calming drink.
3. Mineral-Rich: Packed with calcium, zinc, and other minerals.
4. Unique Flavor: Its earthy, subtly sweet flavor profile is distinct from traditional green teas.

Brewing Tips for Twig Tea:

1. Water Temperature: Use water heated to around 70–80°C (160–175°F).
2. Tea-to-Water Ratio: Use about 1 teaspoon (2–3 grams) of loose-leaf Kukicha per 8 ounces of water.
3. Steeping Time: Steep for 2–3 minutes for the first brew. You can reuse the leaves for a second or even third infusion, adjusting the steeping time slightly.

Pairing Suggestions:

Kukicha pairs well with light snacks like rice crackers, steamed vegetables, or sushi. Its mellow flavor makes it an excellent accompaniment to Japanese cuisine.

Would you like recommendations on where to purchase high-quality organic Kukicha, or do you have specific questions about its preparation?