Amount:  2oz $5.50 makes about 12 mugs 4oz $9.99 makes about 25 mugs 8oz $17.99 makes about 50 mugs 1lb $33.99 makes about 100 mugs

Description

Kukicha is a Japanese green tea, made only with twigs, stems and stalks of the Camellia Sinesis (Tea Plant). Slightly nutty flavor. Very low caffeine levels (only about 1/10 of other green teas).

Distinctive Japanese green profile. Cup tends lightly vegetative leading to a beguiling finish loaded with malt.

Luxury Ingredients: Green tea

Small Batch Blended and Packed in: Canada

Tea(s) From: China

Region(s): Zhejiang Province

Antioxidant Level: High

Caffeine Content: Low

Shelf Life: 2 years after opening

Using more tea will boost your antioxidant intake - Why? The antioxidants "come out" later in the brewing cycle (this may cause bitter notes).

Jasmine's Secret (Jasmine is our supplier's Sri Lanka friend's wife): Use 2-3 times the normal amount of tea. Brew 2-3 minutes and remove the tea. Superb flavor without the bitter notes.

Long Description

KUKICHA (Japanese Style Green Tea)

Small Batch Blended and Packed in Canada. HACCP Certified.

Ingredients From: China

Region: Zhejiang Province

Shipping Port: Shanghai

Grade: Kukicha – Made to Japanese specifications

Altitude: 700 – 1500 feet above sea level

Manufacture Type: Traditional

Cup Characteristics: Distinctive Japanese green profile. Cup tends lightly vegetative leading to a beguiling finish loaded with malt.

Infusion: Tending yellow green somewhat pale

Caffeine / Antioxidant Level: Low / High

Luxury Ingredients: Green tea

Information:

Mado no soto
Ha ga uzumakare
Ocha wo nomu


Outside my window
The leaves are swirling around
As I drink my tea


Why begin with a haiku? Why not? The poem says just about all that needs to be said about the wonderful tea you are about to enjoy. Kukicha, known in Japan as winter tea, is in many ways the perfect beverage to sip on a cool morning. Like the branches of winter trees, stripped of their leaves, Kukicha is made with the leafless stalks, stems and twigs left behind after Sencha production. What’s more, the unusually shaped tea is traditionally harvested and processed in the fall, before the tea bushes are pruned to prepare for the winter dormancy. The tea has cool windy weather written all over it. Like Sencha grade teas, Kukicha is made by steaming the stalks before processing in order to halt fermentation. The cup produced is exceptionally clean, with a mild nutty flavor, malty highlights and cream on the finish. Many proponents claim the character is reminiscent of South African Rooibos. In Japan, the tea is commonly enjoyed on its own or, due to its low caffeine levels, (approx. 1/10th of other green teas), added to fruit juices to make children’s tea. Here in the West, Kukicha has come to be regarded as an excellent part of a complete macrobiotic or vegan diet.* (Both involve eating grains as a staple, supplemented by vegetables and beans and avoiding highly refined foods and meat.) The nutty flavor pairs exceptionally well with grain based dishes, rice and breads and the high antioxidant count offers an added degree of dietary health. We encourage you to sample this fabulous Japanese green. Whether you serve it as a cool weather pick-me-up, juice additive or vegan treat, we’re sure you will find one reason or another to fall in love.

* Note, we do not endorse any specific dietary plan and recommends speaking to a licensed physician before making any significant dietary change.

Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.

Modern Method:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.

Note: Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature – it’s the food safe thing to do!

Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.

FOOD SAFETY ADVISORY: While green tea is traditionally brewed using 180°F/82°C water, we strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.