Unveiling Kukicha: The Hidden Gem of Japanese Green Tea

Japanese green teas enjoy great popularity all over the world. Everyone knows matcha or sencha, the queens of Japanese parties and ceremonies. Kukicha is significantly different from them, but it is also worth giving it a chance. The delicate, creamy taste of this infusion is appreciated even by tea connoisseurs.

The unique property of kukicha is that the dried tea is not made from the leaves of the tea bush, as is the case with other types of tea. It is still made from the Camellia Sinensis plant, but it is not the leaves that are used for processing, but… the stems, twigs, and peduncles. In short: residues from the production of high-quality teas, such as sencha, bancha or gyokuro.

How was Kukicha created?

You might think that kukicha tea is cheap and of low quality. This was certainly what was believed in the past when it was “invented”.

At a time when in Japan tea was an expensive and luxurious product drunk mainly by the aristocracy, farmers growing tea bushes wanted to use their harvests one hundred percent. The leaves were intended for the production of high-quality dried sencha or bancha, but after processing, a lot of seemingly useless remains remained in the form of stems and twigs.

You can guess that enterprising farmers did not want to throw away part of their harvest, even if it was only leftovers. So they started brewing the leftovers from processing tea leaves just like they would with regular tea. This is how kukicha green tea was born – initially a drink of the poor, and today an infusion appreciated by both gourmets and healthy eating specialists.

Kukicha is a popular tea in Japan but is still considered low-quality. It is drunk with family, but never on special occasions. Guests are served higher quality teas, such as sencha or bancha.

How is kukicha produced?

Unlike some other types of tea, kukicha is not cultivated. Its production does not use specially bred shrubs, but those intended for other droughts – mainly sencha, bancha and matcha.

Kukicha is sometimes called “three-year tea”. This is because the twigs that make it up remain part of the tea bush for a minimum of three years. Only then does the harvest take place.

The leaves used to produce green tea are first dried with hot air to keep them fresh longer. Then they are exposed to hot steam. This is to inhibit the work of enzymes responsible for the oxidation and browning of leaves in contact with oxygen. If this process was omitted and the leaves were allowed to oxidize, black tea would be produced.

Further production steps include sorting the leaves according to size and separating any stems and bundles from them. These remnants are also sorted – thanks to this, the kukicha tea made from them is uniform.

Is there any kukicha that is better than others? Mainly the remains of leaves intended for sencha, bancha, and matcha are used to produce kukicha. However, there is a special type of tea called karigane. This is the noblest variety of infusions made from tea twigs and stems.

Karigane is produced from the remains of gyokuro processing – a special green tea, the bushes of which are grown in the shade for three weeks before harvest. Gyokuro is considered the noblest Japanese green tea – so it’s no wonder that karigane made from its leftovers is also appreciated.

Roasted kukicha?

Kukicha tea is also available in a roasted version. Hojicha, because this is its name after processing, is made by dry heating dried tea.

Hojicha is a green tea, but its taste and appearance can be deceiving. Roasting gives it a more brown color and a slightly smoky flavor. It is worth trying if you are not a fan of “grassy” green teas.

Thermal processing also means that hojicha has a lower caffeine content compared to other teas. It can be consumed by children and people sensitive to this substance.

Hojicha latte is made from powdered hojicha, water, and milk, which has a slightly nutty, roasted flavor.

Kukicha tea – properties of the infusion like all green tea, kukicha has very beneficial properties for health. Although the dried plant contains twigs and stems instead of traditional leaves, it is still rich in many trace elements and nutrients.

Kukicha infusion contains, among others:

magnesium, calcium, and potassium.Moreover, like other green teas, kukicha is rich in catechins, i.e. antioxidant compounds. Catechins are exceptionally effective in reducing the effects of free radicals. They slow down the body’s aging processes, strengthen immunity, improve circulation, and contribute to reducing the risk of many diseases (including cancer).

Kukicha is also an extremely rich source of L-theanine. This amino acid has a relaxing and calming effect on the human body. In other green teas, neutralize the slightly stimulating effect of caffeine and make its effect on the body gentler and longer (compared to caffeine from coffee).

Since kukicha has a low caffeine content, the L-theanine contained in it has an even more relaxing effect. It is worth knowing that isolated L-theanine is sold as a dietary supplement helpful in alleviating the symptoms of stress, depression, and neurosis. Drinking green tea, especially kukicha, may be beneficial for people struggling with these types of diseases.

L-theanine has a relaxing effect on the body and has a positive effect on memory and concentration. For this reason, drinking green tea is often recommended to students during periods of intense study.

Kukicha tea and caffeine

Traditionally produced loose-leaf green teas contain caffeine (theine) – some types (e.g. matcha) in quite high concentrations. However, Kukicha is an exception in this respect. The infusion of the stems contains caffeine, but there is very little of it.

This is because tea leaves are the richest part of the bush in caffeine. The stems and twigs also contain some amounts of this substance, but much smaller compared to the leaves. Moreover, the tissue of the stems is quite hard – it releases fewer compounds during brewing than traditional dried tea.

Kukicha can be drunk by people who avoid caffeine for various reasons, as well as children and the elderly. It is also a good option for an evening drink to calm down. There are no contraindications to drinking large amounts of kukicha – while it is better to dose other teas, this type is safe for health.

Kukicha – how to brew this tea to make it tasty?

Properly brewed kukicha is creamy and delicate in taste. You can find nutty notes in it. Fortunately, brewing it is not complicated at all and does not differ from brewing other green teas.

To prepare tasty kukicha, pour hot, but not boiling, water over a teaspoon of the dried herb. The ideal temperature is 75-85 degrees Celsius. The tea is brewed within a minute, and the dried material can be reused for a second or even third infusion.

Kukicha can also be prepared cold, the so-called cold brew method. Then the herb should be left in cold water for a longer time – even overnight. This drink is refreshing and perfect for summer.

What to drink kukicha with?

Kukicha tea has a delicate, slightly grassy flavor typical of green teas. It goes perfectly with various citrus fruits. Kukicha prepared cold will especially benefit from a slice of lemon or lime.

You can also add some honey or sugar to the infusion. However, it must be remembered that this will significantly increase the calorie content of the tea.

For centuries, Kukicha tea had a reputation for being low-quality, cheap, and made from waste. However, it is worth giving it a chance. Its taste and health-promoting properties delight connoisseurs from all over the world, and its low caffeine content makes it a universal tea and good for any time of the day.

Frequently asked questions about kukicha tea

How to prepare hojicha latte?

Pour two teaspoons of hojicha powder with a small amount of warm or cool water (depending on your preference) and then stir until dissolved. Add 150 ml of milk (you can use a plant equivalent, for example, an oat drink). Optionally, season with honey or maple syrup.

Does kukicha contain tannins? All teas (including green teas) contain more or less vegetable tannins, i.e. tannins. These compounds are rather neutral to health – on the one hand, they have an antioxidant effect, but on the other, they reduce the ability to absorb iron from food. Kukicha, however, has very few tannins compared to other teas.