Tea from tea stalks – Kukicha Shigure

Although classic tea is made from tea leaves – the more delicate they are, the better the infusion – few people know that tea stalks are also used in the production of dried tea. Tea with their addition is milder than other, more typical varieties.

Kukicha Shigure is a unique tea that is made not only from the leaves but also from the stalks, more specifically the bud and the top three leaves along with the stalks. The name of this tea, Kukicha Shigure from the Japanese words “kuki” (stalk) and “shigure” (fresh, light rain), perfectly reflects its character.

The green Kukicha Shigure is distinguished by its bright yellow colour and refreshing mild flavour, with a subtle hint of floral aroma. Due to its low tannin and caffeine content, this infusion can be drunk without any limitations. It is recommended for people of all ages, including children. For the youngest it tastes great in combination with fruit juice. The Kukicha Shigure tea has a calming effect, as well as strong antioxidant and alkalizing properties.

To prepare the perfect infusion, it is recommended to brew the Kukicha Shigure tea for about 2 minutes in water at a of temperature of 60-80°C. Depending on taste preferences, one teaspoon per cup is used (those who prefer a stronger infusion can add a little more dried tea). The green Kukicha tea can be brewed twice or even three times, without losing its delicate flavour.