Kukicha Kabuse

Kukicha Kabuse – Green Tea

Origin: Japan

Infusion Temperature: 75°-80° Celsius

Infusion Time: 30-60 minutes

Serving Size: 1-2 grams/180 ml

Brewing Recommendations: Leaves and stems may be infused multiple times

Kukicha Kabuse is a rare and refined variety of Japanese green tea, produced from a delicate blend of twigs, stems, and select leaves of the tea plant. This particular batch comes from the lush tea gardens of Kagoshima, in southern Japan-an area renowned for its clean air, fertile volcanic soil, and ideal climatic conditions for tea cultivation.

The June harvest brings a fresh, vibrant tea to the cup, with a distinct balance of vegetal sweetness and roasted nuttiness. Unlike typical green teas made solely from leaves, Kukicha-literally “twig tea” (茎茶) is crafted from the stems of high-grade tea plants, making it naturally low in theine and rich in minerals such as calcium and iron.

The term Kabuse refers to the traditional practice of shading the tea plants for a period before harvest-typically 10 to 20 days. This technique boosts chlorophyll production in the leaves and stems, increasing the tea’s umami flavor, nutritional density, and antioxidant potential. Shading reduces sunlight, which leads to higher concentrations of L-theanine and other amino acids-resulting in a smoother, sweeter, and more complex cup.

This specific Kukicha Kabuse is derived from the processing of premium Gyokuro and Sencha teas, which are separated into leaves and stems during production. The result is a tea that combines the fresh aromas of cut grass, light seaweed and warm wood. The grassy intensity of green tea leaves with the mellow, slightly nutty character of roasted stems.

The taste is a soft, harmonious blend of green vegetal notes and sweet chestnut, with a gently creamy texture and the finish is clean and slightly sweet, with no bitterness with a silky and hydrating mouthfeel. This tea is ideal for those seeking a gentler, more nuanced alternative to regular green tea or for anyone sensitive to theine.

Kukicha Kabuse is celebrated not just for its taste but for its wellness-enhancing properties, also for its health benefits. Extremely low in theine (often less than 10% of that found in leaf teas), rich in antioxidants from shaded growth and early spring harvest, high in minerals, including calcium, potassium, and magnesium.

Alkalizing effect, often recommended in macrobiotic diets to help neutralize excess acidity in the body, easily digestible, making it suitable during or after meals. Due to its minimal theine content and rich nutritional profile, Kukicha is often recommended for children, pregnant women, and individuals dealing with gastritis or theine sensitivity.

Brewing recommendation for Cold Brew :

• Mix 10-12grams in 1 liter of cold water;
• Refrigerate overnight 8-12 hours;
• Strain and serve chilled;

 Kōridashi Ice Japanese Brew:

• Place 10-12 grams of tea over 300-400 grams of ice;
• Allow to melt slowly for 3-4 hours;
• Yields a smooth, umami-rich infusion;

Kukicha is a staple of macrobiotic wellness culture, often consumed to rebalance the body’s energy and pH levels. It pairs well with Umeboshi & Kuzu for digestive and respiratory support and Tamari a fermented soy sauce to enhance mineral content

This Kukicha Kabuse offered is among the finest of its kind, sourced directly from Kagoshima’s respected growers and made from shaded Gyokuro and Sencha crops making it both a premium quality tea and a functional health beverage.

Additionally, we also offer a toasted version of Kukicha such as our Kaga Boucha for those who prefer a roasted, warming flavor profile with deeper nutty notes and even lower theine levels.

Whether enjoyed hot or cold, this shaded Kukicha Kabuse provides a deeply satisfying experience for the palate, body, and mind. Its low theine, detoxifying properties, and nutrient-rich composition make it a tea for daily wellness and refined enjoyment. Discover the subtle elegance and restorative qualities of Kukicha Kabuse one of Japan’s best kept tea secrets.