Kukicha - a tea unlike any other
What is kukicha?
Kukicha Japanese green tea can be a little surprising at first. The word kuki in its name means "twig" – and that's exactly what this green tea is made from: the stems of the tea bush. Green tea made from stems? It might sound unusual, since we're so used to leaf tea being made from the leaves, but kukicha is a pleasant surprise. The bitterness typical of Japanese green tea actually comes from the leaves, which is why kukicha's infusion is gentle and slightly sweet, with hints of the fifth taste, umami. Moya Kukicha is grown organically on the Japanese island of Kyushu. At the end of production, it's lightly roasted, giving it its intense aroma. It's one of the few green teas that can also be enjoyed by children and pregnant women, thanks to its moderate caffeine content.
The history of kukicha
Farmers in the Uji region created this Japanese green tea by brewing an infusion from the stems left over once the buds and leaves had been separated out and sold. Even today, kukicha can carry associations of a humble, rustic tea, precisely because of this history. Over time, it gradually grew in popularity, and today many people reach for this distinctive Japanese green tea even on a daily basis. Nowadays, kukicha fits neatly into the zero waste movement too, since no part of the tea plant goes to waste. Any sceptics are likely to be won over by the health benefits of the stems themselves. Moya's online shop is the place to find kukicha and discover its delicate flavour and health benefits for yourself.
The properties of kukicha
The absence of leaves doesn't negatively affect kukicha's properties at all. Since photosynthesis doesn't take place in the tea stems, they contain more L-theanine, which has a relaxing effect on the body. Kukicha can be enjoyed by children, older adults and pregnant women, thanks to its low caffeine content. Since most of the nutrients and caffeine are concentrated in the leaves, the stems naturally contain less of both. But that's not where this tea's benefits end. Kukicha green tea is also a source of antioxidants that help slow down the ageing process. It's also recommended as part of a macrobiotic diet, as it helps neutralise excess acidity in the body. Drinking kukicha regularly can help maintain healthy blood sugar levels, as well as healthy teeth and gums.
How to prepare kukicha tea
To get kukicha's gentle, slightly floral flavour and its beautiful light green colour, it's important to brew it the right way. Like most leaf teas, kukicha can be brewed several times over. Water temperature is the most important factor when preparing it, and should be between 70 and 80 degrees. Around 2-3g of dried tea per 150ml of water is all you need. On hot days, it's well worth trying kukicha as a cold brew. Prepared this way, the tea will be refreshing and hydrating, while still delivering all its health benefits.
Check out our recipe for Kukicha Cold Brew here.
