If I had to choose one single tea it would be this Kukicha.
Originally it was a secondary product in the production of Gyokuro tea, but now the popularity of Kukicha Gyokuro has far exceeded. The name can be loosely translated as "stem" or "petiole" tea - which Kukicha exactly is - stems mixed with a small amount of leaves. The resulting taste is pleasantly sweet and popular even with people who don't usually drink green Japanese teas. Connoisseurs of Japanese teas, on the other hand, will appreciate the subtle nuances of flavour that can be achieved by changing the temperature slightly.
Kukicha contains a large amount of health-promoting antioxidants and a very small amount of tein - making it easy to drink even for people who need to avoid tein or are worried about not being able to sleep at night. In addition, Kukicha contains high concentrations (comparable to matcha) of the beneficial L-theanine.
(L-theanine is an amino acid that causes a state of deep relaxation in the brain without depression.)
Summarized in a few points:
- A delicious and refreshing taste
- An all-natural boost for the body and mind
- Contains a wide range of health benefits
- High in L-theanine (causes relaxation while maintaining alertness)
- In uncompromising quality
- Easily prepared cold in summer
Mr. Morishita
Preparation
Perfect for kyus teapots
250 ml/6g 
80 / 85 °C
60 sec
Traditionally 5-7g of tea per 300-400ml of water.
1. Infusion. Pour the infusion with water slightly warmer 85°C and also infuse for a minute.
I recommend using soft filtered water.
You can play around with the amount of tea - the better the quality of the tea, the stronger the infusion can be made without taste defects.
Packaged in Japan in 50g increments to maintain maximum quality.
