Bio Kagoshima Kukicha

Green tea from Kagoshima, South Japan

Made mostly from high-quality stems and leaves left after the processing of the first picking in April. In Japan, it is called "Shiraore", its taste is slightly sweet, and its liquor is of grass-green color and fresh green aroma. As it contains less caffeine, Kukicha is suitable for evening drinking. Light green leaves with a typical shape of tiny straight twigs and an intensely sweet, slightly peppery, and citrus aroma. Light, slightly milky green in a cup with a delicate, sweet rounded flavor with fresh citrus tones, a hint of green pepper, and white chocolate.

How to brew Kukicha tea

Use 5 grams of tea leaves for 0.5 liter of boiling water cooled to 75–80 ᵒC, and steep for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

Bio teas from Kagoshima

Kagoshima has the best conditions for organic growing of high-quality green tea. Ban of chemical fertilizers and pesticides, along with suitable area for tea cultivation and advanced technologies, ensure excellent quality and enjoyment of tea.