89
drank Kukucha Japan by Franz & Sophie
67 tasting notes

…’kay time for some organic Kukicha.

This is my first time to drink Kukicha actually, because one person asked me to write a review for it. Otherwise, I wasn’t attracted to Kukucha… until I tried it that is. I couldn’t believe that twigs and stems can bring up such a pleasant flavor.

Tea soup resembles Sencha in appearance, just to lack that grassy note with some aroma that I somehow closely relate to roasted corn on a cob. I was surprised how refreshing and tasty it was. You know when you try something for the first time and you get less than you expected, well, it’s the other way around with this cuppa.
Few sips into familiarizing with Kukicha and slight sourness arises, just a dash, and no astringency. Few sips more and subtle grassy Sencha flavor comes about. I drank it all the way to the bottom (:eeeew:). No really, it was that tasty.

I wasn’t feeling like washing my teapot for some Keemun so I dared to re-steep it on lower temperature and at least 5 minutes. And it was worth it. Maybe not as flavorful as the first steep, minus freshness, but I could feel some Gyokuro, and boy, that made my day.

To wrap it up, an excellent tea, I could drink it almost on a daily basis. Nice to meet you Kukicha.

Here’s the album, sorry for low res I had to resize for the forum I post my reviews.

http://imageshack.us/g/401/311220111477.jpg/

Preparation
175 °F / 79 °C 2 min, 30 sec

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I’m into loose leaf teas for few years now, and only one year into tea reviewing.

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Tuzla-Mostar, Bosnia and Herzegovina

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http://dobricajevi.blogspot.com/

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