Kukicha, or twig tea, a favorite in Japanese homes, blends stems, stalks, and twigs of the camellia sinensis plant to make this unique green tea. Originally considered a peasant’s tea because it is composed of the twigs and stems as well as the leaves of the tea plant Kukicha is now perceived as a delicacy and revered for its well rounded flavor, health benefits and overall balancing effect on the body. It is often included in a macrobiotic diet.
Kukicha has a mildly nutty, slightly creamy sweeter flavor with notes of fresh herbs, chestnut and wood.
For best results, kukicha should be steeped in water about 170F to 180F. This tea can be steeped up to 4 or 5 times but keep in mind, like all green teas steeping too long or in too hot of water can result in a bitter, unsavory cup.
I enjoy drinking and nice warm cup of Kukicha late in the day as it is naturally low in caffeine and doesn’t tend to keep me awake at night.
If you’d like to experience this unusual tea for yourself, check out Octavia Tea Company’s website HERE or look for their teas at specialty and gourmet shops.
This post is part of an A-2-Z Writing Challenge for the month of April where you write everyday except Sundays with the next letter of the alphabet.