Kukicha or 茎茶 is a green tea from Japan. Kukicha in Japanese means stem or twig tea. Like it’s name suggests, Kukicha consists of both green tea leaves and young tea stems.
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.
Because of the addition of delicate tea stems, Kukicha has a unique flavor that is nutty and slightly creamy. The Umami level is very high in this tea because of the production method. Umami is a Japanese term for natural savory taste associated with amino acids especially the L-glutamate amino acid. It is used to describe the unique flavor from meats, cheese, vegetables and tea.
Kukicha is a low caffeine green tea. It has just half the caffeine of what regular green tea has. This makes it a popular afternoon and evening tea.
There are different grades and types of Kukicha. Our version is more sought after by tea drinkers in Japan, because it is Gyokuro and Sencha based. The addition of Gyokuro makes it more flavorful and intensifies the “Umami”.
For brewing, we recommend using 1 heaping teaspoon of tea leaves per 8 oz. of water at 180°F (80°C). Steeping time is 2-3 minutes. The same leaves can be infused multiple times.
Kukicha also makes refreshing cold brewed tea. For cold brewing instructions please see our Cold Brewing Guide.
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.