This low-caffeine tea is often drunk with dinner in Japan.
Roasting the Kukicha, which contains many leaf stalks, not only creates the wonderful golden brown color, but also nutty notes that unfold pleasantly in the mouth.
A welcome change for green tea drinkers as well as for black tea drinkers.
slightly tart, tangy, aromatic
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70°C | 1 Teelöffel/250ml | 1 minute |
2. Aufguss | 30 seconds | |
3. Aufguss | 30 seconds |