The Character
Kukicha is a distinctive Japanese green tea made primarily from stems and twigs rather than leaves. This unique composition gives it a lighter body and gentle, nutty sweetness. It’s smooth, low in bitterness, and quietly refreshing.
Flavor Profile
Roasted
Sweet
Earthy / Mineral
Floral
Fruity
Nutty
Spicy
Vegetal
Umami
Terroir Details
Location / Province:
Fujian, China
Harvest Season:
Early Spring
Elevation:
800 – 1 200 meters
Cultivar / Variety:
Da Bai Hao Cultivar
Processing / Picking:
Hand-picked buds, naturally withered and air-dried with minimal oxidation
Sensory Analysis
EYES
Silvery, fuzzy buds with pale green undertones. Liquor is clear, light golden with soft brightness.
NOSE
Fresh hay, white flowers, soft honey, and a hint of melon.
MOUTH
Delicate sweetness, smooth texture, very clean and gentle taste with no bitterness.
BODY
Light body with a long, cooling and refreshing aftertaste that slowly fades with floral sweetness.
Brewing Guide
Gong Fu Method
🌡 Temperature:
75–80℃
🍵 Tea Amount:
5g per 100ml
Infusions:
1st steep —
15 seconds
2nd steep —
20 seconds
3rd+ steep —
add 5 seconds each round
Western Method
🌡 Temperature:
75–80℃
🍵 Tea Amount:
2g per 250ml
⏱️ Steep Time:
2–3 minutes
These instructions are only our recommendations. Feel free to adjust and experiment to find your perfect cup.
Caffeine Level
Caffeinated
Tea Leaf Rating
Based on customer feedback
