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Kukicha is made with the stems of leaves accumulated during the sorting process while making Sencha. This tea has a strikingly verdant color, and an inviting, fresh, green aroma and taste that is more sweet and light than sencha. Kukicha can also be served cold during the summer months.
Mikonohara, Shizuoka Region
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About Kukicha Variety
Kukicha is made with the stems of leaves which are accumulated during the sorting process while making Sencha (stems account for only 8% of unsorted tea). The aroma of this tea is green and fresh. The taste is sweeter and lighter than Sencha and the fresh green color is also striking.
Water: 175 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 - 1.5 minutes
1. Boil freshly drawn water and let it cool down to the appropriate temperature.
2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3. Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
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