Kukicha
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| Type: | Green tea |
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| Other names: | 茎 茶 |
| Origin: | Japan |
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| Brief description: | mild, slightly nutty, creamy sweet |
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| Temperature: | 90 ° C |
| Number of infusions: | 3-5 |
| Time: | 30-40 sec. |
Kukicha ( Japanese 茎 茶 kuki , German "stem") is a Japanese type of green tea that mainly consists of the stems and leaf veins of the tea plant . This means that Kukicha contains less caffeine than other green teas and is also recommended for evening enjoyment. In price and quality it corresponds to a good Sencha .
If stems are used that have been sorted out during the manufacturing process of Gyokuro or high-quality Sencha , Kukicha is also known as Karigane ( 雁 ヶ 音 ) or Shiraore ( 白 折 ) to emphasize its particularly good taste.
preparation
As with most green teas, the method of preparation depends on personal taste and the quality of the tea. Different sources recommend a temperature of about 90 ° C for the first infusion with a steeping time of about thirty to forty seconds or a temperature of 80 ° C with a steeping time of fifty seconds. Depending on the quality, Kukicha can be infused three to five times.
Individual evidence
- ↑ 伊藤 園: お 茶 百科 ： 茎 茶 （く き ち ゃ） ( Memento of the original from February 13, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (Japanese), retrieved February 12, 2012
- ↑ 静岡 茶 い ち: く き 茶 の お い し い 入 れ 方 (Japanese), retrieved on February 12, 2012
