This Kukicha is made using the remaining twigs and stems from processing spring Sencha, to which a toasting step is further added. The latter gives the tea additional, very pleasant notes of bread crust, caramel, and buckwheat.
This results in the tea having a very low level of theine, which is normally concentrated in the leaves and buds of camellia sinensis, the plant from which the tea is made.
Kukicha has a vegetal aroma, perfectly balanced with sweeter notes of dried and roasted fruits. This is why it is also appreciated by those who usually dislike the herbaceous hints of Japanese greens.
Containing little theine, it is suitable at any time of day and during meals, paired with vegetables and mild cheeses.
Normally green tea contains theine, because it is often composed of leaves and buds, where most of the substances and alkaloids are concentrated.
