Origin: Japan ( Ujitawara, Kyoto)
Ingredients: Japanese Green Tea

Kukicha (茎茶) translates to "twig tea". A good Kukicha has a relatively mild, slightly nutty and creamy flavor. Less fine Kukicha can have a stronger, earthy and slightly bitter flavor. Naturally, the taste of tea depends a lot on the quality of the tree it comes from but also on the ratio of leaves to twigs.
Kukicha provides relatively few direct benefits but it is still rich in trace elements and minerals. For people who are debilitated, have eating disorders or are malnourished, it can support the regeneration of the body's metabolism and body heat. This green tea is low in caffeine. Green tea twigs and stems contain very little caffeine. It is therefore very suitable for people who are sensitive to caffeine or for the evening.

To make the most of its virtues, it is recommended to let it infuse for 1'30 minutes in water at 80°C.

The green tea from Ujitawara, a renowned region in Japan for the production of high-quality teas, offers an exceptional sensory experience. This tea is cultivated under ideal conditions, in the heart of the rolling hills of Uji, in the ancient city of Kyoto, where the Japanese tradition of green tea began over 1,000 years ago. Today, in Japan, when people mention high-quality green tea, they think of Uji. The misty climate, sloping hills, warm days, and cool nights provide an ideal setting for the flourishing of tea plants. If you take the train to Kyoto, you will pass through many beautiful green tea plantations in Uji, and you can taste the wide variety of delicious green teas available in specialized shops and restaurants in the region.