Gyokuro Kukicha – Shibushi, Kagoshima


If you have a preconception that Japanese teas are tasted astringent, please try this tea first.

This is kukicha (stem tea / twig tea) of gyokuro.  Stems have less astringent catechin.  Plus, this is a stem tea of shade-grown trees.   And stems have more umami than leaves.

Start with this tea to explore your Japanese tea journey.  Good price.  Good tastes.  Thank Sakamoto Farm to offer this tea.

Sold By: SONO Special

Product Name: Gyokuro Kukicha

Producer: Sakamoto Tea Farm

Type: Kukicha (stem tea, twig tea)

Cultivar: Blend

Origin: Shibushi, Kagoshima

Harvested: Spring

Net weight: 3.527 oz / 100 g x 1 pack

Style: Stem

Organic Certified: 1099 / 1038, Kagoshima Organic Agriculture Association, Japan

Taste: Mild

Servings per Container: 25 servings

Farmer’s recommended way to brew for 1 cup:
-Leaf amount: 0.141 oz / 4 g
-Water temperature: 122 – 140 F / 50 – 60 C
-Water amount: 2.029 fl oz / 60 ml
-Infusion time: 2 min.

Brewing steps:
1. Use soft water
2. Boil water for 5 min. to take out air and chlorine
3. Adjust water temperature (transfer the water from one teaware to another (ex. teapot to cup) is a quick way to cool down the water temperature. For this tea, transfer twice.)
4. Put 1 heaping teaspoon of leaves into the teapot
5. Pour the adjusted temperature water into the teapot (1/3 cup water for 1 person) and put the lid on the teapot
6. Wait 2 min.
7. Pour the liquid from teapot into cup to the last drop

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