Kukicha Tea - A Comprehensive Guide

Compared to sencha, gyokuro, hojicha, and other popular teas, kukicha (or Japanese stem tea) may not be widely known. However, its unique taste and approachable nature have earned it a devoted following among those in the know, making it a hidden gem.

Kukicha is made from the stems of tea leaves and is characterized by its refreshing flavor and subtle sweetness. Brewing it with boiling water does not diminish its flavor, and its simplicity makes it perfect for a daily cup of tea.

This page introduces the charm of kukicha and provides detailed information on how to enjoy it. We hope that those who have not yet tried kukicha will appreciate its rich flavor and gentle taste, and consider adding it to their daily tea selection.

What is Kukicha?

Kukicha is a type of tea made from the stems and leaf stalks of tea leaves. It is typically produced by collecting the stems of tea leaves, such as those from sencha and gyokuro, which are sorted out during the tea-making process.

Tea leaves begin to ferment as soon as they are plucked, so they must be steamed immediately to halt the fermentation process. After steaming, the tea leaves are shaped through a process known as “rubbing” and then “dried” before being made into tea. The tea leaves produced through this process are referred to as “rough tea.”

A by-product of this process is called “demono,” and the stem portion is used to make “kukicha.”

Although kukicha is often available at reasonable prices, there are high-end varieties, particularly known as “karigane,” which are made exclusively from the stems of gyokuro tea.

Kukicha is known for its refreshing flavor, providing a crisp and invigorating drinking experience. It is also low in caffeine, making it an ideal choice for those who wish to reduce their caffeine intake or for those seeking a relaxing beverage late at night.

Visual Appearance

The appearance of kukicha is slightly different from that of other green teas and may seem more natural and rustic. This is because, as the name suggests, kukicha is made primarily from the stems of tea leaves, whereas regular green tea is made mostly from the leaves themselves.

The tea leaves in kukicha are a mix of light green stems and darker green leaves, giving the overall impression of a lighter, more delicate tea. The inclusion of the stems gives the flavor a unique character.

When brewed, kukicha produces a clear yellow-green color, which is typically lighter and more transparent than other green teas. This light yellow-green hue is visually refreshing and hints at the gentle, sweet taste that follows.

The beauty of its appearance, combined with its light and clear color, makes kukicha a pleasure to enjoy both visually and in taste.

Taste

When you hear that kukicha is “tea made by collecting the stems of tea leaves such as sencha and gyokuro that have been sorted out during the tea-making process,” you might wonder, “Isn’t it supposed to be less tasty?”

However, there’s no need to worry.

Since kukicha is originally made from the same high-quality tea leaves as sencha and gyokuro, its taste is well assured.

The unique characteristic of kukicha is that it has less astringency and bitterness, with more pronounced sweetness and umami.

This is due to the abundance of amino acids, especially theanine, found in the stems, which enhances the mild sweetness that is distinctive to kukicha.

The aroma and taste of kukicha are unique and may be surprising to first-time drinkers, as it differs from the sencha they may be accustomed to.

However, with its refreshing aroma and subtle sweetness, kukicha is perfect for a change of pace or when you need to refresh yourself.

The more you drink it, the more you will find yourself drawn to the appeal and delicious taste of kukicha.

How is Kukicha Different vs Matcha?

Both kukicha and matcha are Japanese teas, but there are significant differences in their ingredients and production methods, each offering its own unique appeal.

Kukicha is made from the stems of tea leaves that are selected during the production of sencha and gyokuro. The use of these tea leaf stems brings out the refreshing taste and subtle sweetness that is characteristic of kukicha. It is known for its refreshing aroma with little astringency, and its clear yellow-green color is visually appealing.

Matcha, on the other hand, is made from “tencha” tea, which is grown using a special process. Tencha leaves are covered during cultivation to shield them from sunlight, reducing astringency while increasing sweetness and umami. After being steamed and dried, tencha is ground into a fine powder using a millstone to create matcha. Matcha’s bright, deep jade green color is visually striking, and its rich flavor offers a perfect balance of sweetness and the characteristic bitterness of matcha.

Although they may seem diametrically opposed when compared in terms of ingredients, production methods, appearance, and taste, both teas are rich in the amino acid theanine, which contributes to their strong sweetness and umami flavor.

Both teas are a rich part of Japan’s tea culture and are indispensable for tea lovers.

Origin and Brief History of Kukicha

The origin of kukicha is not entirely clear, but one type of kukicha, “Kaga-bocha,” is said to have originated in Kanazawa City, Ishikawa Prefecture. After learning that in Kyoto, Shizuoka, and other areas, the stems of sencha, which would otherwise be discarded, were sold as “stemmed green tea,” tea growers in Ishikawa Prefecture began to wonder if they could similarly utilize the stems in their own region.

Around 1902, Hayashiya Shinbei of Kanazawa City is believed to have developed “stick tea.” The creation of stick tea likely stemmed from the idea of tea farmers who sought to find a way to utilize the discarded parts of the tea plant as a marketable product.

This innovation may reflect the spirit of people who love tea and produce it with sincerity.

How is Kukicha Made?

Kukicha is made by collecting the stems of tea leaves that are sorted out during the finishing process of Sencha and Gyokuro teas.

While Sencha is made from tea leaves, kukicha, as the name suggests, is made from the stems of the tea plant. As a result, its appearance is bright green, just like Sencha.

Once harvested, the tea leaves are first steamed and then undergo various processes to become rough tea. The rough tea leaves contain powder and stems, which are called “dudemono.” The tea leaves without these dudemono are commercialized as Sencha.

The collected stems are sifted through a machine multiple times to remove the powder and leaves, leaving only the stems. The final step is fire-quenching, which removes moisture from the tea stems and makes the tea shelf-stable. This process is crucial for bringing out the sweetness and aroma of the tea stems.

The best tea stems are produced when craftsmen carefully consider the climate, temperature, humidity, and other conditions of the day.

Health Benefits of Kukicha

Kukicha is high in theanine, a compound known for its relaxing effects. Theanine is one of the key components that contribute to the sweetness and umami taste of tea. It is carried through the stems to the leaves, and the stems are said to contain more theanine than the leaves.

As a result, kukicha is characterized by its low bitterness and gentle sweetness. While Gyokuro and Matcha are well-known teas rich in theanine, these high-end teas may be too extravagant for daily consumption. In contrast, kukicha offers a clean taste and mild sweetness, making it ideal for those who want to enjoy the benefits of theanine on a daily basis.

Additionally, the caffeine content in kukicha tends to be lower than that of regular Sencha. Since the stems contain less caffeine than the leaves, this tea is suitable for those who are sensitive to caffeine or wish to reduce their caffeine intake. Kukicha is recommended for those who appreciate its relaxing effects and seek a more peaceful drinking experience.

Types and Varieties of Kukicha

There are various types of kukicha throughout Japan, each with a unique name that changes depending on the region, as follows:

Kukicha (Japanese stem tea)

Kukicha is a tea made by collecting the stems and veins of leaves left over from the production of Sencha and Gyokuro teas. It has a lighter flavor than regular Sencha, with less bitterness and a refreshing taste.

Kaga-bocha (Kaga stem tea)

Kaga-bocha is a Hojicha made from stems and produced in the Kaga region of Ishikawa Prefecture. It is characterized by its light fragrance and is a popular tea in Japan.

Karigane

Karigane is made from the stems of Gyokuro and high-grade Sencha teas, and is especially popular in Kyoto and the Kansai region. It has a strong sweet taste and an elegant flavor.

Shiraori (white fold)

In the Kyushu region, it is commonly called “Shiraori,” and in the San’in region, a high-grade product with powdered green tea is also popular. It is a high-quality tea with a sweetness and flavor unique to the stem.

How to Brew and Prepare Kukicha

Kukicha is made from the stems and leaf veins produced during the production process of Sencha and Gyokuro teas.

When brewing kukicha, the method should be adjusted according to the type of tea. For example, if you are brewing Sencha kukicha, set the water temperature to 70 degrees Celsius, the same as when brewing Sencha. If you are brewing Gyokuro kukicha, it’s ideal to brew it slowly in lukewarm water at about 50 degrees Celsius, just as you would when brewing Gyokuro.

For those who want to enjoy the refreshing aroma unique to kukicha or who do not like the astringent taste, we recommend brewing the tea for about 30 seconds with hot water at around 90 degrees Celsius. This will enhance the refreshing taste and aroma.

Similar to Sencha, the flavor of kukicha is concentrated on the surface during the manufacturing process, so even a 30-second extraction is sufficient to bring out the tea’s components. However, unlike leaf tea, the second and third brews are generally not consumed, and the first brew is usually enjoyed.

Cold Brew Method

Kukicha is a tea that can be enjoyed cold. Due to its high stem content, it contains relatively little caffeine, making it popular as an easy-to-drink tea, especially in the summer.

To brew a good cup of cold kukicha, brew it slowly with lukewarm water to bring out the flavor and aroma. To make a cup of cold kukicha, prepare a light teaspoon (about 3 g) of kukicha per cup, pour in hot water at 75-80°C, brew for 30 seconds, strain the tea leaves through a tea strainer, and pour the tea into a glass filled with ice.

Another recommended use for cold kukicha is in ochazuke, a unique Japanese dish. Cold kukicha poured over white rice and served with pickled plums or pickles is refreshing and delicious, even when the heat diminishes your appetite. Additionally, you can add your favorite ingredients, such as steamed chicken or sea bream, to make it even more satisfying.

Hot Brew Method

Kukicha is loved by many for its refreshing taste and pleasant aroma. Compared to sencha and gyokuro, it contains less caffeine, making it easy to enjoy at any time of the day.

Another feature of kukicha is that its flavor changes depending on how it is brewed. When brewed slowly at a low temperature, the tea is rich in theanine and has a relaxing effect. On the other hand, if brewed quickly at a high temperature, it offers a refreshing taste with a low level of astringency.

This versatility is likely one of the reasons why people choose kukicha as their daily cup of tea. Additionally, while offering a flavor as good as that of high-end teas, kukicha is available at reasonable prices, making it accessible for regular enjoyment.

Why not spend a relaxing time at the end of the day with a cup of warm kukicha?

Outro

Kukicha is made from the stems and veins of sencha and gyokuro leaves that are produced during the manufacturing process. You might be wondering, “But isn’t tea made from leaves?” or “Isn’t it supposed to be made from leaves?”

However, kukicha are no less attractive than leaf teas and have their own unique charms. Rich in individuality, kukicha are highly popular among tea connoisseurs, and some are so sought after that they are often reserved in advance.

With fewer tea leaves and more stems, kukicha are relatively low in caffeine and light to drink. For this reason, they can be enjoyed easily at any time of the day and are valued as a tea that’s easy to incorporate into a busy daily routine.

Even on a hectic morning, a cup of delicious kukicha that can be quickly brewed will give you the strength to make the most of your day. With its ease of use and relaxing effects, kukicha is a versatile tea that can be enjoyed in various everyday situations.

We invite you to experience the charm of kukicha and incorporate it into your life.