Hello, today we have in our Tea time
a well-known variety of Japanese tea: Kukicha.
Japanese tea Kukicha is obtained from the stems of the leftover tea when making
Matcha tea. In this case in particular stems, of an average size,
still retain part of the leaf, and is slightly garnished with some loose leaves
We will prepare the infusion using a typical Gaiwan.
For this Kukicha we will use three grams of tea, to then pour water to about 70-80 degrees,
and make the infusion for a couple of minutes
to prevent it from coming out too bitter.
When infusing, the stems with
leaf remains sink in the background while the bare sticks
they are floating. The color of the infusion is a pale yellow and has come out
clean, due to watching time of infusion and water temperature.
The taste is a bit stronger than other Japanese varieties such as
Sencha or the Matcha. It is bitter without having
the nuances to grass flavor due to lack of leaf
It also withstands
when refilling the Gaiwan with water repeatedly
In resume, this Japanese Kukicha is a good tea with a personality of its own
marked by its method of elaboration. Good choice to freshen your mouth
after the meal or breakfast, due to that slight bitter touch typical of
Green Tea. That's all for today. Subscribe to
our Youtube channel to be
updated of our news. We are also at your disposal at
our teahouse in Barcelona as well as in our online tea shop and in our
Blog. Thank you very much and see you soon.
Không có nhận xét nào:
Đăng nhận xét