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

organic Kukicha Kaede green tea, leaves and stems, packaged in kraft sachet

Kukicha Kaede green tea metal tin by Thés & Traditions with brewing instructions

Kukicha Kaede green tea: a blend of stems and leaves from Japanese green tea

Organic Kukicha Kaede Green Tea

Main Note: Pure

Kukicha is made not only from leaves, but also from stems. This gives it a naturally low caffeine content, making it a pleasure to enjoy throughout the day and even in the evening.
Only components of the exceptionally refined Gyokuro, one of the 9 traditional Japanese teas, are used to craft our organic Kukicha Kaede. Its hallmarks are a golden-green cup and a smooth, beautifully bitter-free aroma.

Packaging
Zip Pouch 50g
100g Resealable Pouch
Metal Tin 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*. *Organically grown

Origin

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

Learn more...

Kukicha Kaede tea, from Japan's oldest tea-growing region

Originally produced in the Uji region of Japan, Kukicha was once considered a poor man's tea. Made from the stems and twigs left over after the leaf harvest, it carried a reputation for being a lower-grade product. That image largely persists today, with one notable exception: Kukicha made from Gyokuro.
Kukicha teas can be crafted from Sencha, Bancha or Hojicha, but our Kukicha Kaede is derived from Gyokuro. The result is bold and deeply refreshing, with creamy notes and a subtle briny edge reminiscent of nori seaweed.

The benefits of Kukicha Kaede tea

One of the defining qualities of Kukicha tea is its richness in minerals and trace elements, which supports a healthy metabolism. Its naturally low caffeine content makes it a wonderful choice for the whole family, including as an evening drink before bed.
It is widely regarded as an excellent restorative tea, and is also appreciated by those managing exhaustion or burnout.

Our brewing guide

How to prepare Kukicha Kaede tea

For the best results, use a traditional Japanese teapot (Kyusu) to brew your infusion. Place the tea at the bottom of the pot, pour hot water in slowly, and leave to steep. Unlike some other Japanese teas, Kukicha is not suited to multiple infusions. Avoid reheating your Kukicha once brewed.

How much Kukicha Kaede tea to use

We recommend using between 12 and 16 grams per litre of water for a perfectly balanced cup. If you are brewing by the cup, one teaspoon per cup is a good starting point.

What is the ideal brewing temperature for Kukicha Kaede tea?

Thanks to its Gyokuro origins, our Kukicha does not require very high temperatures. Use water heated to between 60 and 70°C and allow your infusion to steep for around 1 minute 30 seconds before enjoying.

When to drink Kukicha Kaede tea

Given its gentle nature, Kukicha can be enjoyed at any time of day. Its soothing qualities and low caffeine content make it a particularly lovely evening drink. Served cold, it also makes a beautifully refreshing summer beverage that the whole household will love.