What is kukicha and how is it produced?

Kukicha (literally, “twig tea”) is a very unique tea since, in contrast to most teas, it is prepared from twigs and stems rather than tea leaves.
After harvesting, the tea is sorted, and it is at this time that the leaves are divided from the stems and twigs (nowadays very often mechanically).

Kukicha is slightly sweet and has a very different aroma from other green teas.

How kukicha is produced

Kukicha is a tea prepared from the stalks and stems of the tea plant, as was previously explained. The gathered leaves are steamed and processed, and the stems are then separated and dried to make kukicha. According to the “wholeness” philosophy of Japanese Zen Buddhism, in fact, the whole tea plant should be processed into tea, without waste.

Kukicha has a mild bitterness because the leaves are primarily where the bitter compounds are found. Therefore, the tea has a refreshing, almost herbaceous flavor.

Kukicha is a perfect beverage for any time of day because it is also naturally low in caffeine for the same reason.

Other names for kukicha

In Kyoto, kukicha is called karigane (雁 が 音, wild goose) and is made using twigs and stems of high-quality gyokuro and sencha.

Why karigane, a slang term for a wild goose? Evidently, throughout their migration, wild geese rest on floating branches in the sea. similar to the twigs used to produce kukicha and karigane.
Kukicha is also known as shiraore or boucha in various regions of Japan.

How to prepare kukicha

The preparation of kukicha is very similar to that of sencha. Although the advice to follow what it says on the package is always valid, you should generally get a good result with 1 teaspoon of kukicha (4 g) per cup, left to steep for one minute at 80 °C.