Nengancha Kukicha

Product detailed description

• Style: Asamushi – light steaming
• Stimulation: low
• Cultivar: Yabukita 
• Region: Shirakawa, Gifu
• Altitude: 450–500 meters 
• Plantation: Nengancha

Kukicha consists of stalks and stems sorted out of the entire harvest. Over a whole year barely a few kilograms are gathered at Nengancha. They come from the same Yabukita bushes at 450–500 meters as the sencha from this plantation and go through the same light steaming. The liquor is pale and delicious, refreshing in taste, with a clean aroma of fresh wood. Stalks contain considerably less caffeine than leaves, so kukicha works well even late in the day.

Nengancha 念願茶 is the name of the plantation located in the village of Higashishirakawa (“Eastern White River”) in Gifu Prefecture. At an altitude of 450–500 meters, surrounded by dense forests and facing south, the plantation benefits from a unique microclimate ideal for tea cultivation. High annual rainfall (approx. 2,500 mm), frequent mists and significant temperature differences between day and night create perfect conditions for producing high-quality sencha. The conditions are excellent but harsh – there is rarely a year without losses caused by the cold.

 Preparation

 Ideal for a kyusu teapot or shiboridashi

 200 ml / 5g        75 / 80 / 90°C       60 / 40 / 30 sec

Packed directly in Japan in the original resealable 50 g pouch to preserve maximum quality.