Kukicha (茎茶) is a green tea from Japan. The name means "stem tea," and it's sometimes called twig tea. As the name suggests, kukicha is made from a mix of green tea leaves and young tea stems, which give it a gentle, naturally sweet character that's very different from leaf-only green teas.

Kukicha has humble roots. It was traditionally made from the stems and stalks left over after processing leaf tea, a thrifty way for farmers to use every part of the harvest. What began as an everyday tea has become a favorite in its own right.

Pictured above is our Kukicha. Ours is Gyokuro and Sencha base green tea with both young leaves and delicate tea stems. Click “here” to view product.

What does kukicha taste like?

Thanks to the stems, kukicha brews a light, golden-green cup that's nutty, slightly creamy and naturally sweet, with very little bitterness. Our kukicha is made with a Sencha and Gyokuro base, and the Gyokuro leaves add a rich layer of umami.

Umami is a Japanese word for the savory, mouth-filling taste linked to amino acids such as glutamate. You'll find it in foods like mushrooms, aged cheese and broths, and in fine Japanese green teas. In kukicha, it balances the sweetness of the stems for a smooth, rounded flavor.

Is kukicha low in caffeine?

Yes. Tea stems contain less caffeine than the leaves, so kukicha is lower in caffeine than most green teas. That makes it a popular choice for the afternoon or evening, and a gentle option if you find other green teas too strong or too grassy.

Different grades of kukicha

Kukicha comes in many grades, depending on the leaves its stems come from. Kukicha made from Gyokuro and Sencha, like ours, is especially prized in Japan for its sweetness and deeper umami.

How to brew kukicha

• Tea: 1 heaping teaspoon (about 3 g) per 8 oz of water

• Water temperature: 175–185°F (about 80–85°C), never boiling

• Steep time: 1–3 minutes, adjusted to taste

• Re-steeping: the same leaves can be infused several times

Kukicha also makes a refreshing, naturally sweet iced tea. For step-by-step instructions, see our Cold Brewing Guide.

What to pair with kukicha

Its mellow, nutty flavor goes well with rice dishes, roasted vegetables, grilled fish and simple rice crackers. Our Kukicha comes in sample, 4 oz and 8 oz sizes. If you enjoy toasty Japanese teas, try our Hojicha or Genmaicha too, or browse our full green tea collection.

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Kukicha

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Nutty, creamy and mellow, Kukicha is a traditional green tea from Japan. Our Kukicha uses a Sencha and Gyokuro base with both young leaves and stems.

History & Heritage

Kukicha means "stem tea" and is sometimes called twig tea. It has humble roots: it was traditionally made from the stems and stalks left over from processing leaf tea, a frugal way for farmers to make use of every part of the harvest. What began as a thrifty everyday drink has become a well-loved tea in its own right, prized for its gentle, sweet character. Bancha, the later-season harvest, is another of Japan's traditional everyday teas, and like Kukicha it reflects a practical, nothing-wasted approach to tea.

Interesting Facts

• The Gyokuro base leaves enhance the umami (a Japanese term for savory flavor) and give the tea a unique flavor profile.

• Kukicha is very low in caffeine, among the lowest of traditional teas.

• In Japan it can even be mixed with juice to make a children's drink.

• Stems give the tea a lighter color and a naturally sweet taste.

Tasting Notes & Pairings

It brews a flavorful cup that is nutty and slightly creamy, with very little bitterness. It is easy to enjoy any time of day, including the evening. Pair it with rice dishes, roasted vegetables, or simple rice crackers. Its soft sweetness also makes it a lovely iced tea in summer, and a gentle choice for those who find other green teas too grassy.

Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 1–3 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Kukicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.

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Select size Sample (5 cups) 4 oz. (50 cups) 8 oz. (100 cups)

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Hojicha is a Japanese green tea that has been roasted until the leaves turn a warm reddish brown. Roasting changes everything about the cup: instead of the fresh, grassy taste of most green teas, Hojicha is toasty, nutty and lightly sweet, with almost no bitterness. It's also known as a low-caffeine tea, which makes it a favorite for evenings in Japan.

What is Hojicha made from?

Our Hojicha starts as Bancha, a later, summer-harvest Japanese green tea. Bancha includes both leaves and some of the tea plant's twigs and stems. When it's roasted at high heat, the green leaves and stems turn brown and give off a rich, toasty aroma, a little like roasted nuts or caramel.

Hojicha is a relatively young tea. The most widely repeated story says it was created in Kyoto around the 1920s, when a tea merchant began roasting leftover leaves so they wouldn't go to waste. Today it's enjoyed all over Japan and has become a popular flavor for lattes and desserts.

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What does Hojicha taste like?

Brewed Hojicha makes an amber cup that's nutty, toasty and slightly sweet, with a very clean finish. Roasting takes away the vegetal, grassy edge of green tea and almost all of its astringency, so it's an easy, mellow tea to sip, even for people who don't usually like green tea. It's also excellent iced.

Is Hojicha low in caffeine?

Hojicha is generally lower in caffeine than many green teas, though it isn't caffeine-free. It's usually made from later-harvest Bancha leaves and stems, which tend to have less caffeine than young spring leaves. Its low caffeine is why Hojicha is a popular evening tea in Japan, often served during and after dinner, and why it's a common choice for children and older people there. If you're comparing it with your other drinks, our guide to caffeine in tea vs. coffee has the basics.

How to brew Hojicha

• Tea: 1 to 2 heaping teaspoons (about 3 g) per 8 oz of water. Roasted leaves are light and bulky, so a heaping spoonful is normal.

• Water: 195–212°F. Unlike most green teas, Hojicha likes hot water, which brings out its roasted flavor.

• Time: 30 seconds to 2 minutes. Start short and adjust to taste.

You can steep the same leaves again for a second cup. For more on that, see how many times you can re-steep loose-leaf tea.

Iced Hojicha: brew it hot and pour it over ice, or try our cold brew method for an extra-smooth, naturally sweet glass.

What to pair with Hojicha

Hojicha's toasty flavor goes well with grilled fish, rice bowls and other savory meals. It's also lovely with desserts like vanilla ice cream, roasted sweet potato or chocolate.

Hojicha comes in a sample size plus 4 oz and 8 oz bags, so it's easy to try. Shop Hojicha. If you enjoy Japanese green teas, you may also like Genmaicha, green tea with toasted rice, or Kukicha, a sweet stem tea; read more in our Kukicha guide. Or browse our full green tea collection.