Many kukicha teas are green teas, but this kukicha is a black tea as it’s been highly oxidized and roasted. This gives the twigs a dark, ruddy red color and an intensely woodsy scent. The flavor is that of dried wood and blessed incense lit for the gods.
Kukicha is a unique tea that is wonderful with a bit of citrus juice and a shot of simple syrup. This tea loves to be served with dried fruits or roasted walnuts, or used as a beverage alongside a farro salad or a baked squash coated in brown sugar and cinnamon.
|Ingredients||Twigs from the green tea plant Camellia Sinensis.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Non-caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||Japan|
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