KUKICHA
TWIG TEA
GREEN TEA
★ ORGANIC FARMING
Kirishima, Kagoshima, Kyushu, Japan
Kukicha "Twig Tea" is a Japanese green tea made from the stems and twigs of the tea plant, offering a light, refreshing flavor with subtle nutty and creamy notes. Its low caffeine content and smooth, mild profile make it a soothing choice for any time of day. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2024
GREEN TEA
★ ORGANIC FARMING
Kirishima, Kagoshima, Kyushu, Japan
Kukicha "Twig Tea" is a Japanese green tea made from the stems and twigs of the tea plant, offering a light, refreshing flavor with subtle nutty and creamy notes. Its low caffeine content and smooth, mild profile make it a soothing choice for any time of day. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2024
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, often referred to as "twig tea," is a unique and cherished Japanese green tea that has gained popularity both domestically and internationally. Known for its distinct flavor profile and health benefits, kukicha is an intriguing blend of history, geography, and specific characteristics that set it apart from other teas. The geography of Japan, with its diverse climate and varying altitudes, contributes to the distinct flavors of the teas produced in each region. The combination of climate, soil composition, and traditional cultivation methods results in unique characteristics that define kukicha. Kukicha is readily distinguishable from other teas due to its unique composition and flavor profile.
The roots of kukicha can be traced back to Japan, where tea cultivation began in the early 9th century, following China's introduction of tea seeds. While the more well-known sencha and matcha can be considered the stars of Japanese tea, kukicha has its own interesting narrative. Traditionally, kukicha was made from the twigs and stems left over from the production of higher-grade teas. It was a way to utilize the entire tea plant and not let any part go to waste. The name "kukicha" literally translates to "twig tea," and it gained traction particularly in the rural areas of Japan where farmers would create this tea as a practical option for daily consumption. Over time, it evolved into a respected beverage with various regional variations, notably in the Kyoto region. In Zen Buddhism, kukicha was often enjoyed during tea ceremonies, valued for its calming properties and nuanced flavor. During the 20th century, kukicha began to attract attention beyond Japan's borders as tea connoisseurs around the world sought to explore the diverse array of Japanese teas. The growing appreciation for its unique characteristics contributed to its rise in popularity in Western countries, particularly among health-conscious consumers.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste ranging from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
The dry leaf presents a mix of thin, light-green stems and small leaf fragments, elegantly uniform and slightly glossy. The aroma is gentle and fresh - a blend of sweet hay, green wood, and a hint of roasted chestnut. It carries the scent of a spring garden after rain, soft and inviting. When placed in a preheated teapot, Kukicha opens up with warmth - the fragrance deepens, revealing sweet notes of cream, cereal, and tender grass. The stems release a delicate nutty tone that feels comforting and natural, like the essence of Japanese simplicity.
The infusion is a clear, light green-yellow with a soft golden hue. Its aroma is subtle yet complex, combining creamy sweetness, marine freshness, and mild vegetal notes reminiscent of steamed edamame and pine needles. In taste, Kukicha is smooth, clean, and slightly creamy. It carries a natural sweetness balanced by light umami and almost no bitterness. The flavor evolves gently - first revealing soft nutty warmth, then moving toward green freshness. The aftertaste is long and pure, with a gentle sweetness that lingers on the palate and a refreshing finish that clears the senses. Kukicha leaves a quiet impression — soothing, balanced, and full of grace.
GASTRONOMY
Kukicha is a versatile tea that pairs naturally with refined, balanced cuisine. Its light body, creamy sweetness, and gentle umami make it an excellent choice for both Japanese and contemporary dishes. It harmonizes beautifully with white fish, shellfish, and vegetable tempura, enhancing delicate flavors without overpowering them. The subtle nutty notes complement grilled vegetables, tofu, or rice-based dishes, adding roundness and a clean finish. Kukicha also pairs well with mild cheeses and light seafood soups, where its freshness helps cleanse the palate. Served slightly cooled, it accompanies sushi or sashimi, accentuating the purity of the ingredients. In a dessert context, Kukicha works elegantly with citrus pastries, matcha sweets, or roasted nuts, bringing gentle balance and refinement. Its smooth, low-caffeine profile also makes it a perfect tea to serve throughout a meal — subtle, refreshing, and always in harmony with food.
Kukicha, often referred to as "twig tea," is a unique and cherished Japanese green tea that has gained popularity both domestically and internationally. Known for its distinct flavor profile and health benefits, kukicha is an intriguing blend of history, geography, and specific characteristics that set it apart from other teas. The geography of Japan, with its diverse climate and varying altitudes, contributes to the distinct flavors of the teas produced in each region. The combination of climate, soil composition, and traditional cultivation methods results in unique characteristics that define kukicha. Kukicha is readily distinguishable from other teas due to its unique composition and flavor profile.
The roots of kukicha can be traced back to Japan, where tea cultivation began in the early 9th century, following China's introduction of tea seeds. While the more well-known sencha and matcha can be considered the stars of Japanese tea, kukicha has its own interesting narrative. Traditionally, kukicha was made from the twigs and stems left over from the production of higher-grade teas. It was a way to utilize the entire tea plant and not let any part go to waste. The name "kukicha" literally translates to "twig tea," and it gained traction particularly in the rural areas of Japan where farmers would create this tea as a practical option for daily consumption. Over time, it evolved into a respected beverage with various regional variations, notably in the Kyoto region. In Zen Buddhism, kukicha was often enjoyed during tea ceremonies, valued for its calming properties and nuanced flavor. During the 20th century, kukicha began to attract attention beyond Japan's borders as tea connoisseurs around the world sought to explore the diverse array of Japanese teas. The growing appreciation for its unique characteristics contributed to its rise in popularity in Western countries, particularly among health-conscious consumers.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste ranging from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
The dry leaf presents a mix of thin, light-green stems and small leaf fragments, elegantly uniform and slightly glossy. The aroma is gentle and fresh - a blend of sweet hay, green wood, and a hint of roasted chestnut. It carries the scent of a spring garden after rain, soft and inviting. When placed in a preheated teapot, Kukicha opens up with warmth - the fragrance deepens, revealing sweet notes of cream, cereal, and tender grass. The stems release a delicate nutty tone that feels comforting and natural, like the essence of Japanese simplicity.
The infusion is a clear, light green-yellow with a soft golden hue. Its aroma is subtle yet complex, combining creamy sweetness, marine freshness, and mild vegetal notes reminiscent of steamed edamame and pine needles. In taste, Kukicha is smooth, clean, and slightly creamy. It carries a natural sweetness balanced by light umami and almost no bitterness. The flavor evolves gently - first revealing soft nutty warmth, then moving toward green freshness. The aftertaste is long and pure, with a gentle sweetness that lingers on the palate and a refreshing finish that clears the senses. Kukicha leaves a quiet impression — soothing, balanced, and full of grace.
GASTRONOMY
Kukicha is a versatile tea that pairs naturally with refined, balanced cuisine. Its light body, creamy sweetness, and gentle umami make it an excellent choice for both Japanese and contemporary dishes. It harmonizes beautifully with white fish, shellfish, and vegetable tempura, enhancing delicate flavors without overpowering them. The subtle nutty notes complement grilled vegetables, tofu, or rice-based dishes, adding roundness and a clean finish. Kukicha also pairs well with mild cheeses and light seafood soups, where its freshness helps cleanse the palate. Served slightly cooled, it accompanies sushi or sashimi, accentuating the purity of the ingredients. In a dessert context, Kukicha works elegantly with citrus pastries, matcha sweets, or roasted nuts, bringing gentle balance and refinement. Its smooth, low-caffeine profile also makes it a perfect tea to serve throughout a meal — subtle, refreshing, and always in harmony with food.
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