Organic Superior Kukicha Tea is a very special tea that is only produced in early spring in the first harvest of Sencha tea. It contains very little caffeine, making it an excellent tea at any time of day, and has a very fresh vegetal aroma with a slightly sweet, almost creamy, nutty flavor.

Kukicha tea contains high levels of antioxidants and can be re-infused up to 4 times using the same leaves, maintaining the flavor and aroma.

Origin of Organic Kukicha Tea

Kukicha tea originated in the tea plantations of Uji, near Kyoto. After selling the most valuable leaves and buds of the Camellia sinensis plant, farmers made kukicha from the remaining stems and twigs, cutting them uniformly to create a new, more economical tea. Initially, the Japanese consumed it as a cheap alternative to green tea, but in recent years it has become very popular for two reasons: it is one of the best teas to pair with sushi, and the philosopher George Ohsawa, founder of the macrobiotic diet, recommended drinking kukicha tea to maintain a balanced diet.