Shizuoka Kukicha green tea, grown in Kakegawa from Yabukita cultivar, has the peculiarity of not being made only from leaves, as suggested by the name (kuki = twigs, cha = tea). It is a tea made primarily from stems, a characteristic that makes it low in caffeine: this substance, which serves as an insect repellent for the plant, is found in the leaves and not in the stems. This makes it a perfect candidate for those who want to enjoy an afternoon cup of tea but are sensitive to caffeine. The taste is incredibly soft and sweet, predominantly vegetal and free of any astringency or bitterness. Shizuoka Kukicha green tea is made up mainly of twigs and broken stems of pale green tending to white and small dark green shiny leaves. The dry aroma is already pleasantly vegetal and almost buttery. Once infused, the stems and leaves express sweet aromas of green leafy vegetables like baby spinach and boiled zucchini, with a faint marine note and a hint of nori seaweed. The liquor is a deep yellow-green, with the typical opacity of Japanese teas. The opening of this Shizuoka Kukicha green tea is characterized by a sweet and umami taste, with delicate vegetal notes reminiscent of buttered baby spinach, Swiss chard, and zucchini broth. A pleasant saltiness and a slight marine note can be detected. The finish offers an herbaceous freshness but never astringent. The body is medium, very soft and silky on the palate, while the persistence is revealed to be long, with vegetal notes and an almost floral sweetness reminiscent of chamomile flowers. This tea comes from Kakegawa, Shizuoka, Japan. To prepare it, place 3 grams of Shizuoka Kukicha green tea leaves (about 1 and a half teaspoons) in a Japanese teapot of the Kyusu type or, in its absence, in a wide flat bottom teapot. Pour 200 ml of water at a temperature of 75°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves, it is recommended to make another 3 infusions using the same leaves with the same parameters of quantity and temperature, but extending the infusion time by 5-10 seconds. The tea can be filtered for easier tasting, and the indicated infusion times are purely indicative, so one can also adjust according to personal taste. It is noted that a delicious cold infusion can also be made before proceeding with hot water. For the latter, it is recommended, using the same grams of leaves per quantity of water, an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
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Shizuoka Kukicha green tea, grown in Kakegawa from Yabukita cultivar, has the peculiarity of not being made only from leaves, as suggested by the name (kuki = twigs, cha = tea). It is a tea made primarily from stems, a characteristic that makes it low in caffeine: this substance, which serves as an insect repellent for the plant, is found in the leaves and not in the stems. This makes it a perfect candidate for those who want to enjoy an afternoon cup of tea but are sensitive to caffeine. The taste is incredibly soft and sweet, predominantly vegetal and free of any astringency or bitterness. Shizuoka Kukicha green tea is made up mainly of twigs and broken stems of pale green tending to white and small dark green shiny leaves. The dry aroma is already pleasantly vegetal and almost buttery. Once infused, the stems and leaves express sweet aromas of green leafy vegetables like baby spinach and boiled zucchini, with a faint marine note and a hint of nori seaweed. The liquor is a deep yellow-green, with the typical opacity of Japanese teas. The opening of this Shizuoka Kukicha green tea is characterized by a sweet and umami taste, with delicate vegetal notes reminiscent of buttered baby spinach, Swiss chard, and zucchini broth. A pleasant saltiness and a slight marine note can be detected. The finish offers an herbaceous freshness but never astringent. The body is medium, very soft and silky on the palate, while the persistence is revealed to be long, with vegetal notes and an almost floral sweetness reminiscent of chamomile flowers. This tea comes from Kakegawa, Shizuoka, Japan. To prepare it, place 3 grams of Shizuoka Kukicha green tea leaves (about 1 and a half teaspoons) in a Japanese teapot of the Kyusu type or, in its absence, in a wide flat bottom teapot. Pour 200 ml of water at a temperature of 75°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves, it is recommended to make another 3 infusions using the same leaves with the same parameters of quantity and temperature, but extending the infusion time by 5-10 seconds. The tea can be filtered for easier tasting, and the indicated infusion times are purely indicative, so one can also adjust according to personal taste. It is noted that a delicious cold infusion can also be made before proceeding with hot water. For the latter, it is recommended, using the same grams of leaves per quantity of water, an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
