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Description
Japan Kukicha Green TeaJapanese Twig Tea Lower Caffeine Loose Leaf The Japanese twig cup gentle, slightly nutty, naturally lower in caffeine than a leaf only green tea. Kukicha is the green tea brewed from the parts most ranges throw away: the stems and twigs that come off the plant alongside the leaves. The Japanese have been drinking it for centuries what looks like an offcut is actually a softer, sweeter, lower caffeine cup. The stems hold less caffeine than the leaves,
The Japanese twig cup — gentle, slightly nutty, naturally lower in caffeine than a leaf-only green tea.
Kukicha is the green tea brewed from the parts most ranges throw away: the stems and twigs that come off the plant alongside the leaves. The Japanese have been drinking it for centuries — what looks like an offcut is actually a softer, sweeter, lower-caffeine cup. The stems hold less caffeine than the leaves, but plenty of the sweet amino acids.
The brew is pale, with a soft, slightly nutty character and a gentle umami sweetness. A perfect afternoon tea — light enough to drink late, full enough to feel like a real cup.
Stems & Twigs
What most ranges discard — the soft sweet part
Lower Caffeine
Stems hold less caffeine than leaves
Naturally Sweet
Soft umami body — no sugar required
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Green Tea (Kukicha)
Caffeine
Lower
Origin
Japan
Format
Loose Leaf
Steep Time
1–2 min
Servings
~25 cups (50g)
Tasting Notes
Soft Nutty Top
Aroma
Gentle, slightly woody, slightly nutty — the smell of stems rather than leaves. Closer to fresh hay than to cooked vegetable.
Light Umami
Body
Soft savoury middle from the amino acids in the stems — gentler than a sencha but unmistakably Japanese green. The cup tastes round rather than thin.
Sweet Quiet Finish
Aftertaste
Naturally sweet, with no astringency — the cup ends quietly. Easy to drink three of in a row without ever feeling weighted.
How to Brew
Measure
One heaped teaspoon (about 2g) per 8oz cup. Stems are bulky — fill the spoon properly.
Heat the Water
70–80°C / 160–175°F. Cooler than for most teas — boiling water turns the cup grassy. Bring water to a boil and let it stand 2–3 minutes before pouring.
Steep 1–2 Minutes
Shorter than most teas — kukicha extracts fast. One minute for a lighter, brighter cup. Two for a fuller umami body.
Water
70–80°C
Time
1–2 min
Per Cup
1 heaped tsp
Re-steeps beautifully two or three times — kukicha gives more on the second pour than most green teas. The lower caffeine makes it the right cup for late afternoon, when a sencha would still be too bright.
About the Tea
Tea Stems
The Cut
The stalks and small twigs that come off the same plants used for sencha and matcha — kept aside, sorted, and brewed in their own right rather than discarded.
Steam-Processed
The Process
Like all Japanese green tea, kukicha is steamed within hours of cutting — the steam stops oxidation and locks in the green. Even from stems, the resulting cup tastes unmistakably Japanese.
Single Ingredient
The Honesty
Just stems and twigs. No flavours, no blending, no additions. The cup is the plant — the part of it most ranges throw away.
In the tin
Japanese kukicha (green tea stems and twigs).
Origin & Sourcing
Japanese kukicha — single-origin, steam-processed, sorted into the stem-and-twig cut. The afternoon cup that the Japanese tea drawer has always held alongside the sencha.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
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