2018 Green Kukicha green tea

Green Kukicha

$7.50$84.00

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Green Tea

 

Green Kukicha

 

 

Oxidation: none

Manufacture: steamed and oven-fired (baked) Sencha leaf and lightly-baked, short, slender, first-junction stem

 

Appearance: flat needle-style Sencha leaf with precise, slender, lightly-baked tea bush stem clippings included

Flavor: smooth, sweet and soft

Aroma: fresh, vegetal, classic Sencha aroma

Liquor: opaque, avocado-pulp color (‘brothy’)

 

 

Uji (Ujitawara),
Kyoto Prefecture, Japan

2018 Spring Pluck (Ichibancha) (May-June)

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz of water
Steep 2-3 infusions at 1 minute each
Water temperature should be 160˚F-170˚F

Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)

 

Notes on preparing Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.

 

Measure the capacity of your teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.

 

Tips for steeping Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea.

This unusual tea is delightfully fragrant and delicious. It is made in the famous Uji tea growing region of Japan and is a tea-enthusiast’s dream.

Green Kukicha is a blend of early spring Sencha green tea leaf and slender tea bush twig clippings – it has all the fresh, ‘kelpy’ nuance of flavor that we expect from a high-quality Japanese green tea, and also has the added benefit of having a natural reduction in caffeine. This is because the stem portion of the blend does not contain significant caffeine, thereby reducing the overall amount of caffeine in the tea.

Green Kukicha is very different from our toasted Kukicha tea and is a fresh-tasting green tea. All of the varying preparations of Kukicha from Japan will vary, based on the quality of the tea leaf used to make the tea, and this is why ours excels: because all of the components are top-quality from expert farmers in Uji prefecture, one of the most revered places in Japan for tea.  For instance, to obtain the stem, workers use a special pair of small scissors to trim off the first several centimeters of stem from below the leaf. This piece of hollow stem is lightly baked, cut again, added to the carefully-processed leaf, and finish-fired.

The steeped liquor has an opaque color that illustrates its lush body. Occasionally pieces of stem float lazily on the surface of the infused tea and these are said to be reminiscent of bamboo or reed floating on a river or lake.

Green Kukicha should be steeped at a cooler temperature than other Japanese green teas. It should be able to be re-infused at least once, with an even-cooler temperature water. In Japan, it is often enjoyed just below room temperature as a refreshing light beverage.