Kukicha (茎茶)
Stem tea (also called boucha) made from the stems and twigs separated during sencha and matcha processing.
| Water temperature | 80-90 °C |
|---|---|
| Steeping | 30 sec - 1 min |
| Caffeine (relative) | Lower |
| Growing / making | Stems and twigs |
| Taste | Light, sweet and clean |
About Kukicha
Because stems contain different compounds than leaves, kukicha brews pale and mild. A roasted version from Kanazawa, Kaga boucha, is a well-known regional style.
Brewing point
Use water at 80-90 °C and steep for 30 sec - 1 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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