KUKICHA MURAKAMI

Product detailed description

If I had to choose just one single tea, it would be this Kukicha.

Originally a secondary product in the production of Gyokuro tea, the popularity of Kukicha Gyokuro has now far surpassed that. The name can be loosely translated as "stalk" or "stem" tea – which is exactly what Kukicha is – stems mixed with a small amount of leaves. The resulting taste is pleasantly sweet and is also popular with people who do not usually drink Japanese green teas. Conversely, connoisseurs of Japanese teas appreciate the fine flavor nuances that you can achieve by slightly changing the temperature.

Kukicha contains large amounts of health-promoting antioxidants and very little caffeine – so it can be enjoyed without worry by people who need to avoid caffeine or are concerned that it might keep them awake in the evening. In addition, Kukicha stems contain high concentrations (comparable to matcha) of beneficial L-theanine.

(L-theanine is an amino acid that induces a state of deep relaxation in the brain without dulling the senses.)

Summarized in a few points:

• Delicious and refreshing taste
• A completely natural boost for body and mind
• Contains a broad spectrum of health-promoting substances
• High content of L-theanine (induces relaxation while maintaining alertness)
• In uncompromising quality
• Easily prepared cold in summer, warms you up in winter

Preparation

 Ideal for kyusu teapots

 250 ml / 7g        80 / 85 °C       60 sec

Traditionally 7g of tea per 250ml of water.
1st infusion: Pour water at 80°C over the tea. After steeping for one minute, drain to the last drop.
2nd infusion: Pour over with slightly hotter water 85 °C and likewise steep for one minute.

I recommend using soft filtered water.
Feel free to experiment with the amount of tea – the rule is that the higher the quality of the tea, the stronger the infusion you can prepare without taste defects. 

Packaged in Japan in 50g to maintain maximum quality.