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Green Tea
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Edit tea info Last updated by Jason
Average preparation
170 °F / 76 °C 2 min, 0 sec

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4 Tasting Notes View all

  • “Yes, because I need more tea today. And yet, I kind of do. Out of general shell-shock-ed-ness I’m not taking this one past two steeps. This is a happy tea. I could stand for this to be a little...” Read full tasting note
  • “O hai, Steepsterites. I have been buried in school, but I wanted to stop by and say hello and catch up. So…how’ve y’all been? Right. Apparently I’ve forgotten how to write in my time away so you’ll...” Read full tasting note

From Samovar

Origin: Japan

Flavor Profile: Clean, fresh grassy green with a buttery body and lingering sweetness.

Tea Story: One of our regulars, Jonathan has been drinking this tea 5 days a week for the past two years. And for good reason. It is smoooth and velvety, with a rounded mellow grassy body. It is the ideal everyday Japanese green. Easy to brew, sip this alone or with a meal, any time of day. Harvested in early spring, and then steamed, our unusual green kukicha is made from just the tealeaves and tender stems of the tea plant.

Samovarian Poetry: Intriguing, bottomless taste. An emerald glow with a lingering satiny body. Japanese steamed green tea made from early spring tealeaves & soft stems.

Food Pairing: Pair this deliciously light Kukicha with simple dishes, like brown rice with pickled vegetables and salted fish. Any light, fresh fair, like salads or a light stir-fry would be ideal.

About Samovar View company

Samovar's is dedicated to preserving the simplicity and integrity of the tea traditions and inspiring people to practice peace through drinking tea.

4 Tasting Notes

911 tasting notes

Yes, because I need more tea today. And yet, I kind of do. Out of general shell-shock-ed-ness I’m not taking this one past two steeps.

This is a happy tea. I could stand for this to be a little stronger but then I probably should have used less water then, shouldn’t I? Yes. Regardless, this one is still fresh and sweet but a bit citrus-y refreshing and it makes me think happy thoughts. Which is sad because finishing this one off means I think I’m out of good Japanese greens. I’ll have to dig around to see if I have one more little bit hiding somewhere but I don’t think I do. But fortunately at least Maeda-en has started to accept shincha pre-orders so I have a feeling my lack of Japanese greens won’t last for long.

175 °F / 79 °C 0 min, 45 sec

Ooh, this sounds yummy. adds to shopping list

Oh, I have a question about the Zojirushi…say you want 195 degree water. Does it first have to boil and then cool down to 195, or does it just heat up to 195 and stay at that temperature? Also, about how long does it take for it to get to that temperature?

Gah, I want/need a hot water maker so bad!


No problem – I love my Zojirushi and enjoy talking about it! :) Basically, here’s how it works: Dump the water in (mine is 4L and I typically fill it up), it clicks over to boil. I’ve never actually timed it but it might take 10 – 15 minutes (though the times I’ve added just 1L, it’s boiled much faster). Anyway, it boils for a few minutes (3 I think?) to dechlorinate the water. Then it switches to either warming (if you have the temp set at 208°) or cooling (if you have it set for 195° or 175°). It doesn’t take that long to cool to 195° (15 minutes? maybe less?) but it can take a while for a full Zojirushi to go from boiling to 175°… I’m talking an hour. So it isn’t good at all for a quick cup of tea if you are starting from an empty, off Zojirushi.

The Zojirushi works best always on, always with water in it. And there are a few ways to get around the longer heating/cooling process if you need something quick. Say you have it set at 175° but need to add more water. If it drops down too low, the Zojirushi will try to reboil and then cool which can take too long. However, if you let it start heating up and it gets within 5° or so of the target temp, you can unplug it for about 15 seconds and then plug it back in. It will switch to warm so you won’t have to go through the reboil and cool process. Or if you need it to cool quickly from say 208° to 175° you can set the temp and wait a while or take some cool water and add it into the Zojirushi until the water temp drops enough and ta-da, no wait.

One disadvantage of the Zojirushi (or maybe not a disadvantage but something to keep in mind) is that the water that comes out initially will be a little cooler than the temp display. The reason for this is that that water is sitting in the less insulated view window and doesn’t stay as warm. However, that water is good for preheating pots and cups – or if you are lazy, like me, use it and just know that it will make the temperature about 5 – 10° below the readout for a small cup. Once the first ounce-ish of water comes out, then you get the stuff kept in the tank and it is usually only +/- maybe 2° from the readout.

Unless I am asleep or at work, my Zojirushi is on. Even then it is plugged in but on the timer. So I pretty much have water for tea ready all the time. I’m spoiled. Last year the husband and I spent a week at his parents and I had to boil water each time I had tea. It made the process longer for each cup so I drank a lot less tea! (And I’m thinking that since my Zojirushi has a nifty little handle, it’s going to be carried with me the next time as long as we drive).

And if that insanely long note didn’t answer your questions (or raised more) just let me know!


I just got more of this in. Between being out of it and Ryokucha I was having little freak out sessions in the morning.

I am also going to need to remember where this comment is, should I begin looking seriously at Zo’s.


Ha! Or you could always ask me about mine again – I apparently like writing novels about my Zojirushi usage. I’m seriously planning to take it with me on the next vacation I go on (assuming I don’t fly, of course).


Love the Zo-love, because I know next to nothing about that water heater!

Also, didn’t get this from Samovar with my order, and now I’m sort of regretting it. BOOOO. I might try Rishi’s when I make my next order (which is going to be pretty soon, because I have a 20% off coupon, and I want Kukicha and the Sencha Sakura and the Iron Goddess of Mercy and YEAH EVERYTHING y0!)

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260 tasting notes

O hai, Steepsterites.

I have been buried in school, but I wanted to stop by and say hello and catch up.

So…how’ve y’all been?

Right. Apparently I’ve forgotten how to write in my time away so you’ll have to excuse the abrupt awkwardness of this log.

Also, I can’t stop drinking this damn tea.

No, seriously, it’s buttery and grassy and sweet and I love it and I can’t stop drinking it and we’re gonna get married. The past three days of tea for me have consisted of kukicha, ryokucha, and sobacha and not much else. Cha cha cha. Hahaha.

Oh god. I…I don’t know.

This wasn’t the best time to come back here and post something. My brain is still reeling from the incomprehensible explosion of WHAT that was the Dollhouse series finale tonight. I just said it to my friend, but nobody, ain’t nobody can do bittersweet like Joss Whedon.

At least I have another addiction that I can turn to now that the book of Dollhouse has closed. And now, if you’ll excuse me, I’m going to go drown my sorrows in another cup.

165 °F / 73 °C 2 min, 30 sec

Oh hai! Glad to see you’re back!


OH HAI, I missed you. Now I’m going to go cry a puddle. But I’m happy to see that you’ve been drinking awesomesauce tea! <3333


takkkkkgot*tteaaaaaaaa*! Welcome back! Sorta.


…you get married with Kukicha? What marvelous news…


I know what you mean by “buttery”. Does anybody know what about kukicha makes the water thicker than with normal teas?



@Steve I have no clue what causes it, but it’s a quality that I’ve come to love very much in certain teas.

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