Kukicha Fukamushi

Tea type
Green Tea
Ingredients
Not available
Flavors
Broth, Freshly Cut Grass
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Angela
Average preparation
165 °F / 73 °C 1 min, 0 sec 4 g

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  • “I love Japanese green tea, and the kukicha has got to be the best Japanese green tea I have had to date. First, the dried leaves are a beautiful light green color and the aroma is very grassy and...” Read full tasting note
    98
    angelapferr 6 tasting notes

From The Cultured Cup

Kukicha is made with the stems of Yabukita tea leaves accumulated during the sorting process of Sencha tea production. Unlike other grades of Kukicha, this one contains no woody twigs, but uniform and tender stems. It undergoes a double-steaming process called “Fukamushi” in Japanese, making the tea more dense and smooth. Lower in caffeine compared to most other teas. Kukicha is a great evening tea and pairs well with salads, sushi, or chocolate desserts.

Labeled “A Cup Above” by The Cultured Cup. Brew at 160-175 F for 1.5 to 2 minutes using 1-2 tsp per 8 oz. of water.

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1 Tasting Note

98
6 tasting notes

I love Japanese green tea, and the kukicha has got to be the best Japanese green tea I have had to date. First, the dried leaves are a beautiful light green color and the aroma is very grassy and reminds me of matcha. The liquor is a very neon-green: so beautiful in a white, porcelain cup. The taste is very brothy and “umami”.

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