SHINCHA KUKICHA KARIGANE
TWIG TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
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. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
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. MORE
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
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
TWIG TEA
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 tea leaves exhibit a sweet umami flavor infused with sea-like nuances. The taste is smooth and rich, featuring salty herbal and grassy undertones, completely free of any bitterness or astringency. This tea is a delightful representation of the Japanese spirit, offering a pleasant experience with its low caffeine content. Be sure to take a moment to appreciate the wonderfully sweet and fresh aroma lingering in the empty cup.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Kukicha is very nice in cold brewing and a good alternative to wine during dinner. It can also be used as an additive to sauces, salads, etc.
EXPERT'S JUDGEMENT
"This type of Kukicha is the best quality of Kukicha for me. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Karigane is the crane bird which is a famous bird in Japanese mythology, so in the Japanese tea industry 'karigane' means high quality. This Kukicha is composed of stems and broken tea leaves from shaded tea (Kabuse) which gives more complexity and aroma to this tea. You can find vegetal and roasted notes and a little of umami."
Florian Aumaire (Les thés sur terre)
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 tea leaves exhibit a sweet umami flavor infused with sea-like nuances. The taste is smooth and rich, featuring salty herbal and grassy undertones, completely free of any bitterness or astringency. This tea is a delightful representation of the Japanese spirit, offering a pleasant experience with its low caffeine content. Be sure to take a moment to appreciate the wonderfully sweet and fresh aroma lingering in the empty cup.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Kukicha is very nice in cold brewing and a good alternative to wine during dinner. It can also be used as an additive to sauces, salads, etc.
EXPERT'S JUDGEMENT
"This type of Kukicha is the best quality of Kukicha for me. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Karigane is the crane bird which is a famous bird in Japanese mythology, so in the Japanese tea industry 'karigane' means high quality. This Kukicha is composed of stems and broken tea leaves from shaded tea (Kabuse) which gives more complexity and aroma to this tea. You can find vegetal and roasted notes and a little of umami."
Florian Aumaire (Les thés sur terre)
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION