Description: This Green Kukicha is made from a combination of Bancha (or second-flush) tea leaf stems, twig and stalks, harvested in Spring 2020. Unlike Roasted Kukicha, this tea is steamed like a traditional green tea to halt the oxidation process and maintain its rich and varied green hues. While the tea was initially combined with twigs and stems for the sake of frugality during difficult times, this composition gives it a unique, almost fruity flavour and aroma that has become popular and well-loved in Japan and internationally.
Tasting Notes: When traditionally prepared, this tea balances both clarity and creaminess, savouriness and acidity. The first steep smells slightly floral, with a muted green freshness which develops in the flavour as the cup sits. The texture is creamy and smooth, while having a direct astringent wash on the mid-palate with slightly sweet mineral notes and a frank grassy freshness. The second steep delivers a bright, clearer taste and texture, with notes of citrus blossom in the aroma. The umami notes linger at the back of the tongue.
3g per cup. 90-95ºC water. steep 2 minutes
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