Kukicha or twig tea, also known as bōcha is a blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas. Kukicha has a mildly nutty, and slightly creamy sweet flavour because the stems contain more natural sugar. Because stems naturally have less caffeine than tea leaves, twig tea generally has less caffeine than regular green tea without any industrial decaffeination. For best results, Kukicha is steeped in water between 70 °C (158 °F) to 80 °C (176 °F). Green varieties are best steeped for less than one minute (oversteeping or steeping too hot, as with all green teas, will result in a bitter, unsavoury brew). It is common to steep Kukicha for three or four infusions. Regular Kukicha material comes from production of Sencha or Matcha. 

Kukicha is one of the preferred teas of the macrobiotic diet. 

Kukicha can be added to juice to make a children's drink. 

Ingredients: 100% Organic Certified Kukicha Japan Style China tea.

Brewing tips:

Classic: 2 to 3 grams, 200 mills of water at around 70 to 80 C degrees, from 1 minute depend on preferences. We suggest brew our tea at 75 C degrees for less than 2 minutes.

Subsequent: 4 to 5 grams of tea, 60 to 90 mills 75 C degrees water, first brewing up to 40 second and each next longer about 30 second. The tea with each brewing infusing liquid with different layers of taste. We recommend up to 4 repetitions.

All brewing tips is a guidance only. The best is experiment to find own way depend on preferences.