Green Kukicha is made from the twigs and leaves of the tea plant that have not been fermented. The flavor is milder and less astringent than other types of Japanese green tea.
It makes emerald green infusion, has a delicate nutty taste with a slightly creamy sweetness.
Very good for digestion, serves as a buffer to acids in the stomach.
To Make Tea: Add 1-2 teaspoons of green tea into your teapot. Pour water (160°F to 170°F) into the teapot, and steep for approximately 2-3 minutes. Strain and serve.
