Well, today we enjoy in our Tea time a variety of well-known Japanese tea: Kukicha. Japanese tea Kukicha is obtained from the stalks of leftover tea whenmaking Matcha tea. In this case in particular the stems, of an average size, still retain part of the leaf, and is slightly garnished with some loose leaves.
We will prepare the infusion using a typical Gaiwan. For this Kukicha we will use three grams of tea, then pour water to about 70-80 degrees, and let the infusion for a couple of minutes, to prevent it coming out too bitter.
When making the infusion, the stalks with remaining leaves sink into the bottom, while the bare sticks remain floating. The color of the infusion is a pale yellow, and has come out clean due to being careful with infusion time and water temperature. The taste is a bit stronger than other Japanese varieties like the Sencha or Bancha. It is stronger in the bitter taste it is concerned, without having the nuances to grass, due to lack of leaf. It is also longlasting, enduring without problems filling the Gaiwan with water for several times.
In resume, this Japanese Kukicha is a good tea with its own personality marked by its method of elaboration. Good choice to freshen your mouth after the meal or breakfast, due to its slight bitter touch typical of green tea.
If you are looking for where to buy Japanese tea in Barcelona, we are at your disposal in Fresh Chinese Tea, both in our teahouse in Barcelona and our online tea shop. Here you are a link to Japanese Kukicha tea and more varieties of Japanese tea like Matcha or Genmaicha.
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