Kukicha Tea
How to prepare a kukicha tea?
Kukicha or twig tea, also known as bōcha is a Japanese accord made of stems, stems, and twigs. It is free as a green tea or in more oxidized processing. Kukicha has a unique flavor and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas. Kukicha tea is a green tea from Japan made from both the leaves and twigs of the tea plant.
Kukicha is a special type of Japanese tea which is made from the stems, stalks, and branches of the tea plant. It is sometimes called winter tea, and it is traditionally collected and processed in the fall.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 cleaned as soon as it is damned, 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.
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