KUKICHA
TWIG TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kagoshima, Kyushu, Japan
Kukicha is a distinctive Japanese green tea made primarily from stems, rather than the leaf itself. This material results from the sorting process during the production of higher-grade teas, giving Kukicha a naturally lower caffeine content and a unique composition. The tea is valued for its light body, gentle sweetness, and clean, refreshing character with minimal astringency. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kagoshima, Kyushu, Japan
Kukicha is a distinctive Japanese green tea made primarily from stems, rather than the leaf itself. This material results from the sorting process during the production of higher-grade teas, giving Kukicha a naturally lower caffeine content and a unique composition. The tea is valued for its light body, gentle sweetness, and clean, refreshing character with minimal astringency. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Kukicha is a traditional category of Japanese green tea produced in Japan, made primarily from stems, stalks, and leaf veins separated during the processing of higher-grade teas such as Sencha, Kabusecha, or Gyokuro. This material composition gives Kukicha a distinct identity, both visually and chemically, as stems contain lower levels of caffeine and catechins while maintaining a notable presence of amino acids. As a result, the tea develops a lighter, softer profile compared to leaf-based green teas.
The production of Kukicha follows the same initial processing stages as standard Japanese green tea, including steaming to halt oxidation, followed by rolling and drying. During sorting, the stems and veins are separated from the leaf material and processed further to stabilize moisture and refine their structure. Depending on the origin, Kukicha may be derived from different base teas, which influences its final character, ranging from fresher and lighter to slightly deeper and more umami-driven expressions.
Kukicha occupies a unique position within Japanese tea culture as both a by-product and a fully recognized tea category. It is valued for its accessibility, low bitterness, and smooth drinking experience, making it suitable for regular consumption. At the same time, high-quality Kukicha, especially those derived from shaded teas, can express a refined balance of sweetness, gentle umami, and clean vegetal clarity.
TERROIR
This Kukicha is produced in Kagoshima, one of the leading tea-growing regions in Japan. The area is defined by a warm, humid climate with abundant rainfall and high sunlight exposure, creating favorable conditions for vigorous tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for stable and consistent harvests throughout the season.
The soils in Kagoshima are largely volcanic in origin, well-drained, and rich in minerals. This composition supports strong root development and contributes to the clean and structured character of the tea material. At the same time, careful agricultural management is required to maintain balance, as high soil fertility can lead to rapid leaf growth if not controlled. Microclimate conditions, including humidity, air circulation, and diffused sunlight, play an important role in shaping the composition of the tea plants. These factors support the preservation of amino acids while allowing gradual development of polyphenols. Although Kukicha is made from stems and veins, its chemical composition is directly influenced by the same environmental conditions as the leaf material, resulting in a tea that expresses softness, clarity, and a clean, balanced profile.
Another important aspect is the integration of terroir with processing. The quality of Kukicha depends not only on the growing conditions but also on the precision of sorting and handling during production. In Kagoshima, careful coordination between cultivation and processing ensures that the stems retain their natural sweetness, low bitterness, and refined character, reflecting both regional conditions and Japanese tea craftsmanship.
ORGANOLEPTICS
The dry material consists of light, slender stems and small leaf fragments, with a pale green to yellow-green tone and a slightly matte surface. The aroma of the dry tea is soft and clean, with notes of fresh hay, light grain, and a gentle sweet nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and delicate aromatic profile, where mild vegetal notes are complemented by light nutty and slightly roasted tones. As the material continues to infuse, the aroma becomes more rounded and integrated, combining soft sweetness with a subtle creamy and grain-like character.
The aroma of the liquor is light and clear, with gentle sweet, grainy, and soft vegetal notes. The taste is smooth and easy, with a light to medium body and a clean, soft texture. A natural sweetness forms the core of the profile, supported by mild vegetal tones and a very low level of astringency. The absence of sharpness allows the tea to feel balanced and approachable, with a slightly nutty and warm undertone developing through the infusion. The aftertaste is clean and short to medium in length, with a soft returning sweetness and a gentle, comforting finish. In the empty cup after drinking, a delicate sweet and grain-like aroma remains, leaving a calm and simple final impression.
GASTRONOMY
Kukicha offers a wide range of gastronomic applications due to its light body, natural sweetness, and very low astringency. Its soft and clean profile allows it to integrate easily into both simple and refined cuisine, functioning well as a daily pairing tea as well as a subtle ingredient in infusions and light culinary preparations. The absence of bitterness makes it especially suitable for contexts where balance and accessibility are important.
In pairing, Kukicha works particularly well with light dishes such as steamed vegetables, rice-based meals, tofu, and delicate fish preparations. Its gentle sweetness complements mildly savory flavors without overwhelming them, while its soft grain-like character pairs naturally with cereals, pastries, and baked goods. It is also well suited to dairy-based dishes, including fresh cheeses and cream-based desserts, where it adds a clean and slightly nutty contrast.
This tea performs exceptionally well when prepared at lower temperatures or as a cold infusion. In this form, the sweetness becomes more pronounced, and the texture remains smooth and easy, making it highly suitable for casual gastronomy and modern beverage programs. Served chilled or over ice, Kukicha delivers a refreshing and balanced profile, making it an excellent choice for everyday consumption as well as for lighter, contemporary culinary settings.
Kukicha is a traditional category of Japanese green tea produced in Japan, made primarily from stems, stalks, and leaf veins separated during the processing of higher-grade teas such as Sencha, Kabusecha, or Gyokuro. This material composition gives Kukicha a distinct identity, both visually and chemically, as stems contain lower levels of caffeine and catechins while maintaining a notable presence of amino acids. As a result, the tea develops a lighter, softer profile compared to leaf-based green teas.
The production of Kukicha follows the same initial processing stages as standard Japanese green tea, including steaming to halt oxidation, followed by rolling and drying. During sorting, the stems and veins are separated from the leaf material and processed further to stabilize moisture and refine their structure. Depending on the origin, Kukicha may be derived from different base teas, which influences its final character, ranging from fresher and lighter to slightly deeper and more umami-driven expressions.
Kukicha occupies a unique position within Japanese tea culture as both a by-product and a fully recognized tea category. It is valued for its accessibility, low bitterness, and smooth drinking experience, making it suitable for regular consumption. At the same time, high-quality Kukicha, especially those derived from shaded teas, can express a refined balance of sweetness, gentle umami, and clean vegetal clarity.
TERROIR
This Kukicha is produced in Kagoshima, one of the leading tea-growing regions in Japan. The area is defined by a warm, humid climate with abundant rainfall and high sunlight exposure, creating favorable conditions for vigorous tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for stable and consistent harvests throughout the season.
The soils in Kagoshima are largely volcanic in origin, well-drained, and rich in minerals. This composition supports strong root development and contributes to the clean and structured character of the tea material. At the same time, careful agricultural management is required to maintain balance, as high soil fertility can lead to rapid leaf growth if not controlled. Microclimate conditions, including humidity, air circulation, and diffused sunlight, play an important role in shaping the composition of the tea plants. These factors support the preservation of amino acids while allowing gradual development of polyphenols. Although Kukicha is made from stems and veins, its chemical composition is directly influenced by the same environmental conditions as the leaf material, resulting in a tea that expresses softness, clarity, and a clean, balanced profile.
Another important aspect is the integration of terroir with processing. The quality of Kukicha depends not only on the growing conditions but also on the precision of sorting and handling during production. In Kagoshima, careful coordination between cultivation and processing ensures that the stems retain their natural sweetness, low bitterness, and refined character, reflecting both regional conditions and Japanese tea craftsmanship.
ORGANOLEPTICS
The dry material consists of light, slender stems and small leaf fragments, with a pale green to yellow-green tone and a slightly matte surface. The aroma of the dry tea is soft and clean, with notes of fresh hay, light grain, and a gentle sweet nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and delicate aromatic profile, where mild vegetal notes are complemented by light nutty and slightly roasted tones. As the material continues to infuse, the aroma becomes more rounded and integrated, combining soft sweetness with a subtle creamy and grain-like character.
The aroma of the liquor is light and clear, with gentle sweet, grainy, and soft vegetal notes. The taste is smooth and easy, with a light to medium body and a clean, soft texture. A natural sweetness forms the core of the profile, supported by mild vegetal tones and a very low level of astringency. The absence of sharpness allows the tea to feel balanced and approachable, with a slightly nutty and warm undertone developing through the infusion. The aftertaste is clean and short to medium in length, with a soft returning sweetness and a gentle, comforting finish. In the empty cup after drinking, a delicate sweet and grain-like aroma remains, leaving a calm and simple final impression.
GASTRONOMY
Kukicha offers a wide range of gastronomic applications due to its light body, natural sweetness, and very low astringency. Its soft and clean profile allows it to integrate easily into both simple and refined cuisine, functioning well as a daily pairing tea as well as a subtle ingredient in infusions and light culinary preparations. The absence of bitterness makes it especially suitable for contexts where balance and accessibility are important.
In pairing, Kukicha works particularly well with light dishes such as steamed vegetables, rice-based meals, tofu, and delicate fish preparations. Its gentle sweetness complements mildly savory flavors without overwhelming them, while its soft grain-like character pairs naturally with cereals, pastries, and baked goods. It is also well suited to dairy-based dishes, including fresh cheeses and cream-based desserts, where it adds a clean and slightly nutty contrast.
This tea performs exceptionally well when prepared at lower temperatures or as a cold infusion. In this form, the sweetness becomes more pronounced, and the texture remains smooth and easy, making it highly suitable for casual gastronomy and modern beverage programs. Served chilled or over ice, Kukicha delivers a refreshing and balanced profile, making it an excellent choice for everyday consumption as well as for lighter, contemporary culinary settings.
JAPANESE TEA
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