Kukicha, sometimes labelled Bocha or twig tea, is made from the stems and stalks trimmed away during Sencha production rather than from the leaf itself. Growers harvest that woody material between May and June, and brewing it produces a cup quite different from a standard Japanese green: light and delicate, with herbaceous and vegetal notes running under a nutty, buttery undertone, and hints of lemon and honey sweetness through the finish. It started out as the cheaper offcut version of green tea, sold to those who could not justify paying for whole-leaf Sencha, but drinkers have since come to appreciate it on its own terms rather than as a substitute.
Because it comes from stem and stalk rather than leaf, kukicha carries far less caffeine than most green teas, often just a few milligrams per cup, which makes it a reasonable choice for an evening pour or for anyone cutting back on stimulants generally. The plant also contributes theanine along with vitamins A, B and C, plus trace minerals including copper, fluoride, manganese, selenium, zinc and calcium. Tea of this kind has long been drunk as a digestif and general tonic, and some drinkers reach for it hoping it supports immunity or digestion, though that is tradition speaking rather than medical advice.
To brew it, put around five grams of tea into an infuser and set it in a cup. Boil the water, then let it cool to about 90°C before pouring, and steep for one to three minutes—much past that and the cup turns bitter. Honey or lemon suit it well, though it also stands on its own without anything added. Kent and Sussex Tea and Coffee Company packs its kukicha by hand to order.
