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العربية

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🇯🇵 Japan | Shizuoka

Green

Kukicha

茎茶

Jīng Chá

Shay al-Seeqan

The Character

Kukicha is a distinctive Japanese green tea made primarily from stems and twigs rather than leaves. This unique composition gives it a lighter body and gentle, nutty sweetness. It’s smooth, low in bitterness, and quietly refreshing.

Flavor Profile

Roasted

Sweet

Earthy / Mineral

Floral

Fruity

Nutty

Spicy

Vegetal

Umami

Creamy

Sour

Bitter

Smoky

Marine

Cooling / Menthol

Ingredients

Camellia sinensis

Botanical Profile

Location / Province:

Japan, Shizuoka

Harvest Season:

First Flush (Spring)

Elevation:

300-600 meters

Cultivar / Variety:

Yabukita

Processing / Picking:

Machine-harvested in the spring for peak sweetness, the tender stems are seperated from the leaves during the final sorting of the first-flush sencha.

Sensory Analysis

EYES

A vibrant mosaic of pale lime-green stems and creamy yellow twigs, yielding a transparent, bright primrose-yellow liquor with high clarity.

NOSE

Fresh and highly aromatic; dominated by sweet garden peas and freshly cut grass, balanced by an underlying damp cedar and soft nutty fragrance.

MOUTH

Exceptionally mellow and round; it leads with a creamy, clover-like sweetness (low astringency) and finishes with a clean, mineral crispness typical of volcanic Shizuoka soil.

BODY

: Light-bodied and mellow. Gently calming — it slows the pace without sedating, making it ideal for quiet moments or winding down.

Brewing Guide

Gong Fu Method

🌡 Temperature:

70–80℃

🍵 Tea Amount:

5g per 100ml

Infusions:

1st steep —

15 seconds

2nd steep —

20 seconds

3rd+ steep —

add 5 seconds each round

Western Method

🌡 Temperature:

70–80℃

🍵 Tea Amount:

2g per 250ml

Infusions:

⏱️ Steep Time:

1–3 minutes

These instructions are only our recommendations. Feel free to adjust and experiment to find your perfect cup.

Caffeine Level

Low Caffeinated

Tea Leaf Rating

Based on customer feedback

Pairing Suggestions

🫛 Charred sea salt edamame