Osada Japanese Kukicha Tea

This tea comes to us from the region of Shizuoka, the largest tea growing region in Japan. The tea has a very smooth and balanced flavor with delicious notes of fresh summer grass and straw. This is an excellent afternoon tea due to its low content of caffeine and high content of minerals. What You'll Get 🍃 JAS Organic Green Tea 🍃 Calming, Relaxing Theanine 🍃 Lower Caffeine Content, Higher Minerals 🍃 Long Lasting Energy Throughout the Day 🍃 Naturally Gluten Free and Vegan 🍃 Complex Flavor Profiles What it Tastes Like 🍵 Citrusy Notes 🍵 Mild Dry Flavor 🍵 Slight Hay or Fresh Summer Grass Notes 🍵 Smooth Finish How Much Tea Does it Make? This packet contains 100 grams of tea, enough to make 20 pots or 60 cups Meet the Farmer This tea comes to us from the Osada family in Shizuoka. This is a family owned business, but has turned into a larger scale operation over a few generations. They maintain a higher level of quality control by working with smaller farmers in the village of Isagawa. About the Farm This matcha comes to us from the mountains of Shizuoka, Japans largest tea growing region. The farmers of Osada source their tea leaves from small family farms in the organic village of Isagawa to ensure the tea is made with great attention to detail and absolutely no pesticides. We visited these tea farms in April 2019 to see the fields and factories where it was produced in person. How to Brew it Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (160 degrees Fahrenheit) and let the tea brew for 1 minute. You can brew the leaves 2-3 more times with the same temperature for 20 seconds each Very Popular as a Gift Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts! Always Pesticide Free We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.