The twigs can be used once again, but a few fresh twigs may need to be added for full-bodied flavor. Kukicha is slightly sweet. Kukicha tea is different from popular green teas like matcha and sencha green teas, which are prepared using the leaves and buds. Here it says 1 teaspoon is 4 grams. For the second brew, use hot water at 80°C and drink the green tea right away. Immediately pour the water from the cups into your kyusu (Japanese tea … https://www.myjapanesegreentea.com/analyzing-japanese-tea-nutrition-data, Your email address will not be published. Kaga boucha (加賀棒茶, kaga stick tea) or houji boucha (ほうじ棒茶, roasted stick tea) is popular in Ishikawa prefecture (especially Kaga city) and it is roasted kukicha. When tea leaves are harvested, they go through a selection process where stems and twigs are separated from the leaves. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. In other parts of Japan kukicha is also called shiraore (白折, white fold) or boucha (棒茶, stick tea). Anyway, brew according to your taste! I was really confused about the way of preparing kukicha. There are also L-theanine supplements on the market, you could take a look at those too. Patient roastings slowly develop the distinctive flavor and aroma. Since gyokuro is shaded to avoid this loss, the L-theanine content is even higher in kukicha made from gyokuro. How to prepare Kukicha tea? They then undergo a traditional process that includes four separate roastings in wood fired, iron cauldrons. If i brew it for 3 min can i brew another one with the same tea in the pot (if it’s completely empty of water) But I’ve heard stories about some people brewing it for 10 or even 20 minutes. The only other tea that came close, but had other much more complex characteristics to it was another I picked up in France called Cha Kio (I think it is classed as a Thailand grown green where I purchased it from). A kukicha made from bancha will be a very low quality tea, so be careful when shopping. You see, I had just returned home from purchasing a small selection of new tea’s. Why the name karigane, which means wild goose? I did a little research and what I found was that it is apparently stored and aged, not quite the same as Pu-Erh but what I read said it was similar and is aged for 6 months to alter the end resulting flavour characteristic of the leaves, some sources seemed to believe it was a good flavour enhancement method, whilst others said it is a bad practice and is used on poorer quality leaves, is there any truth in either of these statements? This kind of tea is very popular in macrobiotic circles and is known there simply as kukicha. To produce Kukicha, the tea plant branches are dried, aged for two years, steamed and gently roasted. Then boil the water, and pour it into the cups to warm then up. I had a friend bring it me when they moved back from uni and I dare say it was one of the best teas I had the pleasure of tasting, so much was my lust for it that the 50g I had barely lasted a couple of days and I have since not been able to find it since, as the shop is too far away from my location, they don’t do delivery/posting order and they simply just labelled it as “Huang Da Cha” (Yellow Mountain – if I am not mistaken) which after countless hours of researching I came to realise basically told me absolutely nothing haha. Kukicha tea can be taken hot or cold and is especially recommendable for breakfast, as it brings a lot of energy and vitality in a healthy and natural way. Basic Preparation: Non-caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. The brewing process is almost the same as in sencha. Don’t pour all the tea into one cup and then the other, because the second cup will be more concentrated that the first one.