What is Kukich?

Kukicha is a special type of Japanese tea, which is made of stems, stems and twigs of tea plants. Sometimes it is called winter tea and is traditionally harvested and processed in autumn. In Japan, tea is a favorite winter drink and is also added to juices and other drinks, because it has a clear taste that some consumers consider to be pleasant. Asian markets and natural food shops sometimes store Kukich and can also be ordered directly from tea importers.

In order to become kukicha, the plant Camellia sinensis cropped after the last harvest in autumn when the caffeine content is extremely low. Like green tea, Kukich is steamed as soon as it is selected, to soften the plant and stimulate a specific type of fermentation. The spun material is then allowed to age and dry and bakes before sending. It can also be mixed with other components, depending on consumer demand.

Flavor from Kukicha is quite unique. It reminds some of Rooibos for some consumers, forThis has a sweet, slightly walnut taste, but Kukich also has undertones of cream. Toasting creates a light and refreshing taste that also resembles forests or gardens. When it cooks well, Kukich is a very warming but refreshing drink, rich in antioxidants and low caffeine content.

Some companies call Kukich "stems and branches of tea", in reference to the primary ingredients. Tea is closely associated with macrobiotic diet, especially in the west. It is said that the roasted flavor complements a diet that is heavy throughout grains and fresh vegetables, and many vegans and vegetarians also enjoy Kukich. It can also be used to harmonize and taste juice and in some parts of Japan can be found cold as ice tea.

If you want to cook properly kukicha, water slightly below the boiling temperature Sho is used to prevent sampling of the leaves. One way to achieve this is to allow cooking teawater and pour a small amount into a tea pot to warm it up. After swirling in the brewery pot and the water in the tea teapot is usually around the optimum temperature, the water in the tea pot is water in the teapot. Tea would not have steep for more than three minutes, because it can be bitter and astringent, as well as overlapped green tea. Kukich can be consumed by simple or dressed ingredients such as rice milk and honey.