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Caffeine-free | Alkaline | Calming
Kukicha Japanese Green Tea - Superior
CVS013-050
Caffeine-free | Alkaline | Calming
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Kukicha Japanese Green Tea - Superior
Our Kukicha is produced with the highest quality stalks from Japan's Kagoshima region.
Ingredients: 100% Japanese green tea (stems, stalks, and twigs) from organic farming.
Origin: Japan
Type: Pure
Colour: Greenish yellow.
Taste: It is between Gyokuro and Sencha, with a light flavor and a green, fresh aroma.
Notes: Smooth, soft, mineral, vegetal, exquisite.
Caffeine level: Low
Kukicha is made from stems, stalks, and twigs of the Gyokuro harvest.
It has a light, refreshing taste and a slightly yellowish colour. A good Kukicha has a distinctive flavour compared to Chinese Oolong and contains very little Theine.
Kukicha was introduced to the West by the philosopher George Ohsawa and is a great tea for everyday use, as it contains virtually no caffeine and can be used by both adults and children. Kukicha tea has an alkalising effect and consequently strengthens and refreshes us when tired. In the case of insomnia, it has a sedative effect; it can relieve nausea and gastritis. This diet, proposed by George Ohsawa, is based on balance as the key to well-being.
It is an excellent daily drink for people with nephritis (kidney infection), bladder infections, neurasthenia, cardiovascular diseases, indigestion and general fatigue.
Water temperature: 70º to 80º
Infusion time: 1 to 2 minutes
It is common to use Kukicha between 2 and 4 infusions, always using the same tea as the first preparation.
Preparation: Bring a litre of water (1L) to the boil. Once boiling, turn off the heat, let it cool down to ±70º and add a tablespoon of Kukicha. Then cover the container and leave to infuse for 2 minutes. After resting, it's important to remove the leaves quickly so that the tea doesn't taste bitter. You can consider reducing the amount of tea if you realise that the taste is too strong for you. You can then reuse the leaves in two more infusions. The first infusion has a more intense flavour and aroma compared to infusions prepared later with the same leaves.
Recommended quantity: up to 4 teaspoons per 100ml of water. According to experts in the field, the maximum recommendation is just 3 teaspoons in 200ml of water.
Store in a cool (max. 20º) and dry place (max. 60% humidity).
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