Japanese Roasted Kukicha 3 Years Tea

Japanese Roasted Kukicha 3 Years Tea

Our Japanese Roasted Kukicha 3 Years Tea is a green tea made from the highest-quality stems, sourced from the Japanese regions of Kagoshima and Yabutika. Full of aroma and with a comforting flavour, 3-Year Tea is ideal for those seeking relaxation and well-being.

Ingredients: 100% Japanese Roasted Kukicha Green Tea (stems), premium batch from organic production.

Origin: Japan

Type: Pure

Colour: Yellowish-green

Flavour: Smooth, soft, mineral, vegetal, and refined.

Caffeine Level: Low

History & Curiosities

Kukicha is made from the leaves and stems left over from the tea plant (Camellia sinensis) after harvesting, at the end of the season. It has a light, refreshing flavour and a slightly yellowish colour. A good Kukicha has a distinctive taste, comparable to Chinese Oolong, and contains very little theine — less than the amounts found in coffee, black tea, or green tea. This traditional Japanese tea contains minimal protein and, in the East, is easily accessible due to its low cost and reputation as a highly healthy beverage.

Kukicha was introduced to the West by the philosopher George Ohsawa and is an excellent tea for daily consumption, as it is virtually caffeine-free and suitable for both adults and children. Kukicha Tea has an alkalising effect and, as a result, strengthens and refreshes us when we are tired. For insomnia, it has a sedative effect and may also relieve nausea and gastritis. It is an excellent daily drink for those with nephritis (kidney infection), bladder infections, neurasthenia, cardiovascular diseases, indigestion, and general fatigue. It is probably one of the most consumed teas among macrobiotics.

The name “3-Years Tea” comes from the characteristic ageing of the tea leaves, which takes place over a three-year period. Authentic Japanese Twing Tea is made from a blend of aged leaves and stems rich in vitamins. The stems are steamed, dried, and then left to age in the sun. After three years, the stems are lightly roasted over charcoal and mixed with a small quantity of roasted tea leaves. Roasted Kukicha can be enjoyed every day, at any time of the day. It is recommended at breakfast for its energising potential and as a digestive after main meals.

It is an excellent option to accompany biscuits.

Water temperature: 70º to 80º.

Infusion time: 10 minutes

Recommended quantity: 1 tablespoon to 1 litre (1L) of water.

How to prepare: Place one tablespoon of Roasted Kukicha in one litre (1L) of cold water. Next, bring this blend to a boil. After boiling, reduce the heat and let it infuse for about 10 minutes. Finally, remove from heat and strain quickly to avoid a bitter flavour. Another advantage of Twing Tea is that you can reuse the stalks and leaves for two more infusions. If you find that the tea tastes too strong for you, simply reduce the quantity of tea added to the water. The first infusion has a more intense flavour and aroma compared to the infusions prepared later. You can add lemon and/or ginger. In summer, drink a refreshing drink based on Kukicha Roasted and apple juice, using the same dosage in both.

Store in a cool (max. 20º) and dry (max. 60% humidity) place.