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Kukicha is a Japanese green tea made from the roasted twigs and stems of the Camellia sinensis tea plant. Originally a tea for farmers who used the leftover stalks, it is prized today for its unique nutty and creamy flavor, low caffeine content, and health benefits.
Characteristics of roasted kukicha
The roasting process, which differentiates it from standard kukicha, produces a distinct flavor profile.
Flavor and aroma: Expect a warm, sweet, nutty, and roasted flavor with a creamy mouthfeel and a woody aroma.
Low caffeine: The use of stems and twigs, which contain less caffeine than leaves, results in a tea with very low stimulant levels.
Alkalizing properties: The tea is considered to have an alkalizing effect, helping to neutralize acidity in the body.
Rich in minerals: Kukicha is a good source of minerals that are absorbed by the twigs over their years of growth. It is notably high in calcium, and also contains minerals like copper, zinc, and selenium.
Common uses and applications
Kukicha's gentle nature and low caffeine content make it a versatile and popular beverage.
Digestive aid: It is often recommended as a post-meal digestif, particularly for grain-based or vegetarian meals, due to its tannins that aid digestion.
Mindful beverage: The calming and relaxing properties of kukicha make it a great choice for evening consumption or as part of a mindfulness practice.
Macrobiotic diet: Kukicha has long been a favored beverage in the macrobiotic diet, which emphasizes balancing the body and mind.
Energy boost: Despite being low in caffeine, kukicha's high mineral content can provide a natural, clean boost of vitality and energy, making it a good choice for breakfast.
Blends: Its mellow flavor pairs well with other ingredients. For a sweet drink, it can be mixed half-and-half with apple juice.
Skin care: It can be used topically to soothe skin irritations and rashes.
How to prepare roasted kukicha
Preparing kukicha is straightforward and less sensitive to temperature than other green teas, allowing for multiple infusions.
Heat water: Bring filtered or spring water to a near boil, between 158°F and 176°F (70–80°C).
Add tea: Use about 1 teaspoon (or 5 grams) of tea twigs per 8 ounces of water. You can use a traditional kyusu teapot, a saucepan, or a tea ball.
Steep: Steep for 1 to 3 minutes, depending on the desired strength. Because kukicha is less sensitive to oversteeping, it will not become bitter as easily as other green teas.
Re-infuse: The same twigs can be re-steeped 3 or 4 times, though subsequent infusions will be lighter in flavor.
Serve: Enjoy hot, or cold-brew it by steeping the tea in room-temperature water for 1 to 2 hours, then refrigerating.