Blend of Kukicha Kaede green tea leaves and stems with green and yellow hues

Kukicha Kaede green tea organic leaves and stems packaged in kraft bag

Kukicha Kaede green tea metal tin Thés et Traditions with brewing instructions

kukicha kaede green tea blend of stems and leaves of Japanese green tea

Organic Kukicha Kaede Green Tea

Kukicha is made not only of leaves, but also stems. This is why it has a low caffeine content that allows you to enjoy it throughout the day, and even in the evening.
Only components of the highly refined Gyokuro, one of the 9 traditional Japanese teas, are used to make our organic Kukicha Kaede. Its main characteristics are its golden green cup and its mild aroma without any bitterness.

Packaging
50g zip bag
100g zip pouch
Metal box 100g

€9.90

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Preparation Instructions

Steeping time
2 min

Brewing temperature
75°C

Time of day
Day & Evening

Dosage
12g / L

A Pure and Authentic Tea Carefully Selected

Composition

Kukicha Kaede Green Tea*. *From organic farming

Origin

This organic green tea is grown in Japan on the island of Honshu, in the Shizuoka region.

Kukicha Kaede tea, from Japan's oldest tea production region

Originally produced in the Uji region of Japan, Kukicha was considered the poor man's tea. Indeed, its composition of stems and twigs remaining after the leaf harvest gave it an image of inferior quality. Today, the reputation remains, except for Kukicha tea from Gyokuro.
Kukicha teas can be produced from Sencha, Bancha or even Hojicha, but our Kukicha Kaede comes from a Gyokuro. Its taste is powerful and very refreshing, with creamy notes, but also an iodized touch reminiscent of maki seaweed (Nori).

The benefits and virtues of Kukicha Kaede tea

One of the particularities of Kukicha tea is that it is rich in minerals and trace elements, which gives it a positive effect on metabolism. Its low caffeine content makes it an ideal beverage for the whole family, to be consumed even before bedtime.
It is spoken of as an excellent convalescence drink. It is also credited with valuable qualities for people suffering from burnout.

Our tasting recommendations

How to prepare Kukicha Kaede tea?

The ideal is of course to have a traditional Japanese teapot (Kyushu) for preparing your infusion. Place your blend at the bottom of the pot, slowly pour the hot water and let it steep. Unlike some other Japanese teas, Kukicha is not suitable for multiple infusions. Be careful, do not reheat your Kukicha afterwards either.

What quantity of Kukicha Kaede tea?

It is generally recommended to use between 12 and 16 grams per liter of water to obtain a perfect infusion of your Kukicha. If you prefer small quantities, count one teaspoon per cup for your preparation.

What is the ideal steeping temperature for Kukicha Kaede tea?

The quality of our Kukicha, which it owes to Gyokuro, does not require a very high temperature. You can use water heated between 60 and 70°C and let your infusion rest for about 1.30 min, before enjoying your tea.

When to drink Kukicha Kaede tea?

Due to its nature, you can enjoy it at any time of the day. Its soothing properties make it an excellent evening drink, thanks to its low caffeine content. Consumed cold, this tea makes a refreshing beverage, ideal for summer, that will delight the whole household.