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93

Brewed at 80C for 1:00. Used more tea than I normally would. The result is a light green/golden infusion. It has that familiar buttery smell of a good kukicha. The taste is a light buttery one with a savory base, surrounded by hints of vegetal notes and very mild astringency. In my very last sip I taste something almost floral about this kukicha – very unexpected but wonderful!

I recommend paying close attention to how you brew this tea – steeping too long, too hot, or with too much tea can result in an overly astringent brew (that’s just the nature of kukicha teas in general). But when done right, its a lovely light green tea.
Preparation
180 °F / 82 °C 1 min, 0 sec

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Long-term tea drinker from Michigan. Has a tendency towards Japanese green teas, lighter oolong styles like Ti Kuan Yin, and the occasional pu-erh. But recently, has been trying to develop a taste for black teas.

Location

Michigan

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