The Shizuoka Kukicha green tea, grown in Kakegawa from Yabukita cultivars, has the peculiarity of not being composed only of leaves, as the name suggests (kuki = twigs, cha = tea). It is in fact a tea made mainly from stems, a characteristic that makes it low in caffeine: this exciting substance, which serves as an insect repellent for the plant, is in fact 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 smooth and sweet, predominantly herbal and devoid of any astringency or bitterness.
Tasting - Sight and Smell
Shizuoka Kukicha green tea is composed mainly of twigs and broken stems of a very light green color tending to white and small, bright dark green leaves. The dry scent is already pleasantly vegetal and almost buttery. Once infused, stems and leaves express sweet aromas of green leafy vegetables such as spinach and boiled zucchini, with just a hint of sea and nori seaweed. The liquor is deep yellow-green, with the opacity typical of Japanese teas.
Tasting Notes
Classic or KYUSU TEA
The opening of this Shizuoka Kukicha green tea is characterized by a sweet, umami taste, with delicate vegetal notes in the opening reminiscent of buttered spinach, chard, and zucchini broth. A pleasant saltiness and slight marine note can be sensed. The finish gives an herbaceous but never astringent freshness. The body is medium, very soft and silky on the palate, while the persistence proves long, with vegetal notes and an almost floral sweetness reminiscent of chamomile flower.
Location of origin
Kakegawa, Shizuoka, Japan
Infusion method
Pour 3 grams of Shizuoka Kukicha green tea leaves (about 1½ teaspoons) into a Japanese Kyusu-type teapot or, in the absence of the latter into a teapot possibly with a wide, flat bottom.
Pour 200 ml of water at a temperature of 75°C over the leaves and after 1 1/2 minutes strain and serve the tea in cups. To make the most of the leaves and continue the taste experience with this tea we recommend making 3 more infusions using the same leaves with the same quantity and temperature parameters, but lengthening the infusion time by 5-10 seconds.
The tea can be filtered for ease at the time of tasting and also the infusion times given above here are meant to be purely indicative so one can also adjust according to one's personal taste.
Since we are talking about a Japanese green tea we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter we recommend, with the same grams of leaves per amount of water, an infusion time of about 10 minutes.
We recommend storing in a cool, dry place away from direct sunlight.
