Kukicha is a special type of Japanese tea which is made from the stems, stalks, and twigs of the tea plant. It is sometimes called Winter tea, and it is traditionally harvested and processed in the fall. In Japan, the tea is a popular wintertime drink, and it is also added to juices and other beverages, since it has a distinct flavor which some consumers find enjoyable. Asian markets and natural food stores sometimes stock kukicha, and it can also be ordered directly from tea importers.
To make kukicha, the Camellia sinensis plant is trimmed after the last harvest in the fall, when the caffeine content of the plant is extremely low. Like green tea, kukicha is steamed as soon as it is picked, to soften the plant and stimulate a specific type of fermentation. The steamed plant material is then allowed to age and dry, and it is roasted before being sent to market. It may also be blended with other ingredients, depending on consumer demand.
The flavor of kukicha is quite unique. It reminds some consumers of Rooibos, since it has a sweet, slightly nutty flavor, but kukicha also has overtones of cream. The toasting creates a light, refreshing flavor which is reminiscent of forests or gardens, as well. When well brewed, kukicha is a very warming yet refreshing beverage, rich in antioxidants and low in caffeine.
Some companies call kukicha “stems and twigs tea,” in a reference to the primary ingredients. The tea is closely associated with the macrobiotic diet, especially in the West. The toasted flavor is said to complement a diet which is heavy in whole grains and fresh vegetables, and many vegans and vegetarians also enjoy kukicha for this reason. It can also be used to sweeten and flavor juice, and may be found cold as iced tea in some parts of Japan as well.
To brew kukicha correctly, water slightly below boiling temperature should be used, to avoid scalding the leaves. One way to accomplish this is to allow tea water to boil, and to pour a small amount of it into a teapot to warm it. After the warming water has been swirled in the brewing pot and tossed, the water in the tea kettle is usually around the optimal temperature. The tea should not steep longer than three minutes, as it can get bitter and astringent, just like overbrewed green tea. Kukicha may be consumed plain or dressed with ingredients like rice milk and honey.
