Moya Matcha Green Tea, Kukicha – 60 g

Green tea made from stems and twigs, the bush elements separated in the production of other teas. Kukicha is gently roasted and has a unique sweet, velvety flavour complemented by vegetal, marine notes. Considered a low-boost tea in the macrobiotic diet, it is recommended for the elderly and children.

Kukicha unlike any other – Stem and Twig Tea

This tea, which has a charmingly mild nutty-honey flavour with umami notes and a light brew, originated in the Uji region. It was there, after selling the more valuable leaves and buds, that farmers brewed their own tea unlike any other – kukicha 茎茶 – from the remaining twigs and stems. In Japanese, ‘kuki’ just means twig and ‘cha’ means tea. Kukicha is great for cold brewing using the cold brew method. Moya Kukicha is sourced from organic cultivation on the island of Kiusiu and is gently roasted, giving it a stronger aroma.

How to prepare Kukicha?

Amount of tea: 2-3g per 150ml

Water temperature: 70-80°C

Steeping time: 2-3 min

Number of brews: 4

Properties of kukicha

The photosynthesis that changes L-theanine into catechins does not occur in the stems, so kukicha is high in this relaxing compound and extremely low in caffeine. It is recommended in the macrobiotic diet as a deacidifying and calcium-rich drink. It can be drunk by children, pregnant women and the elderly. Along with other Japanese green teas, it is a rich source of catechins and antioxidants. Drinking kukicha improves digestion and contributes to slowing down ageing throughout the body, cleansing toxins, lowering bad cholesterol levels, keeping sugar levels normal, maintaining healthy teeth and gums and even improving mood. Its leaves contain well absorbed vitamin C, beta carotene, folic acid, potassium, calcium and phosphorus.

Ingredients:

100% organic kukicha tea