"Green of Japan" Yame KUKICHA KARIGANE

Description

"Green of Japan" Yame KUKICHA karigan

Kukicha (节茶, Eng. "twig tea", "stem tea", "stalk tea") tea made from twigs and stems obtained from shade-grown teas (Gyokuro, Kabusecha) production. 

Delicate soft sweet taste, with a note of grass and flowers, mild aroma.

Very low in caffeine, high in L-theanine. Due to its high content of amino acids called L-theanine, Kukicha has a less astringent, sweeter ("umami") taste. Suitable for the whole family.

 

Region: Yame, in Fukuoka Prefecture, which is famous for its very high tea cultivation and production.

What is KUKICHA?

If you think Kukicha doesn't look like it's made from leaves like other Japanese teas, you're right!

Kukicha tea is made from twigs and stems that are removed from the leaves in the process of making other teas. The twigs and stems are separated from the soft part of the leaf, which is used to make high quality teas such as Gyokuro, Kabusecha and Sencha. 

The name "Kukicha" is a very general term. The final taste depends on which parts of the tea leaves are used.

Karigane (雁が音茶)/Shiraore

Karigane is a name for premium Kukicha tea. Carrigan the tea is made from twigs and stems obtained from shade-grown teas (Gyokuro and Kabusecha). Karigane has a fresher taste with a high content of amino acids (L-theanine) that give the tea its sweetness ("umami"). 

Depending on the region, the name Shiraore may be used for high-quality Kukicha tea.

Boucha (棒茶)

Boucha is the name given to Kukicha tea, which is made by roasting the stems, twigs, and stalks until they turn a reddish-brown color. The brewing process is very similar to Hojicha tea. The resulting tea has a soft sweet taste and a mild nutty aroma.

 

KUKICHA - taste

Kukicha tea has a soft sweet taste and mild aroma. Due to the high content of amino acids called L-theanine, Kukicha has a less astringent, sweeter ("umami") taste.

L-theanine is produced in the roots of the tea bush and is transported from there through the stems to the leaves. When exposed to sunlight, L-theanine is transformed into catechins, which give tea its bitterness. Since the stems receive much less sunlight than the leaves, the L-theanine content remains higher in them. As a result, Kukicha has a less astringent, sweeter ("umami") flavor.

 

KUKICHA - health benefits

High levels of L-theanine make positive influence on the nervous system and brain activity.

L-theanine increases the concentration of neurotransmitters such as GABA (gamma-aminobutyric acid), dopamine and serotonin, and their synthesis in the brain results in a feeling of alertness and relaxation, great mood and well-being. It is also called a "Feel good" amino acid because it relaxes the body and mind. For thousands of years, Zen monks have used green tea to keep the mind alert during long periods of meditation.

 

Method of preparation:

1. Add green tea to the teapot.
2. Never use freshly boiled water! Pour boiled tea over the tea leaves and cooled to the required temp. with water. Brewing time depends on the type of tea (see below).
3. Pour the brewed green tea evenly into all the pre-prepared cups, which will preserve the taste and aroma. Never leave tea leaves in water! In warm water, the catechins break down and the proteins increase, which can cause stomach aches and the tea itself will be more bitter.
4. Since we use the highest quality grade green tea, the same tea herbs may be present boiled three times (increase the draw time by 15 seconds each time)

Amount of tea leaves: 4 g

Amount of water: 150 ml

Water temperature: 80 C 

Time: 1 min.  

More information on how to properly prepare green tea can be found here: HOW TO PROPERLY PREPARE TEA

 

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