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Only parts of the fine Gyokuro are used in our Kukicha Kaede, but also stems
Also suitable for enjoying in the evening due to low caffeine content
Sweet, creamy and slightly nutty mild aroma with no hint of bitterness.
This tea is a really alkalizing drink, it neutralizes the acidity and tannins contributing to proper digestion of grains and vegetables, enhancing its benefits and vitamins. Also very rich in vitamins and minerals and a high calcium content (one cup up to 13 times more calcium than a glass of milk)
How to prepare:
quantity: 12 g/l (approx. 3g per cup)
temperature: 70 C
brewing time: 2 minutes
Multiple infusion: This tea can be infused three times adding 30 seconds every infusion
Food pairing: light dishes, poultry, cheese, and desserts. Try it with dark chocolate!
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Ingredients: green tea. Region of Origin Japan.
Kukicha, also known as twig tea or 3 year tea, is aged after harvest and roasted. Kukicha tea is also known as three years tea because the stems and branches that are used to do it have been in the tea plant for at least three years, so they have lost virtually all of the caffeine (only kukicha tea is between 0.5 and 1% caffeine) but, however, have absorbed all the multiple properties and vitamins of nature around them.
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. It can also be taken as a digestive after meals.
The main advantage tea kukicha has is that, having virtually no caffeine, it can be taken any time of day, even after dinner, without running the risk of lose sleep.
Only parts of the fine Gyokuro are used in our Kukicha Kaede, but also stems
Also suitable for enjoying in the evening due to low caffeine content
Sweet, creamy and slightly nutty mild aroma with no hint of bitterness.
This tea is a really alkalizing drink, it neutralizes the acidity and tannins contributing to proper digestion of grains and vegetables, enhancing its benefits and vitamins. Also very rich in vitamins and minerals and a high calcium content (one cup up to 13 times more calcium than a glass of milk)
How to prepare:
quantity: 12 g/l (approx. 3g per cup)
temperature: 70 C
brewing time: 2 minutes
Multiple infusion: This tea can be infused three times adding 30 seconds every infusion
Food pairing: light dishes, poultry, cheese, and desserts. Try it with dark chocolate!
