Kukicha is always so pretty. That’s something you can’t really say about most gloppy-when-wet Japanese greens. But from a color variation standpoint, I do love to look at it.
I remember when I used to sip this stuff alongside some grilled brown onigiri. Too bad it takes like two hours to cook brown rice and by then I would need to leave for work.
Still, it’s nice and woody, fragrant and comforting. Not a blow-you-out-of-the-water tea, but a nice way to start the day, not to mention stave off a scratchy throat.
