Pantenger Kukicha green tea is organically grown in Kagoshima Prefecture in Japan by a ninth-generation family-owned tea estate that has accumulated over 250 years of artisan expertise.
Pantenger Kukicha has a delicate herbaceous aroma with a floral aftertaste. Aromas will vary with temperature. The color is yellow green. For best results, infuse at 175ºF for 1 minute.
Kukicha is mainly made from tea stems rather than tea leaves. Kukicha was originally a by-product of Matcha where stems are removed before the leaves are milled to obtain the green tea powder. At present, Kukicha tea has its own supporters in Japan and around the world. It has a lighter taste compared to Sencha and Matcha, which are made from tea leaves only. The caffeine content is lower too.
INGREDIENTS: JAPANESE GREEN TEA
Pantenger Kukicha has a delicate herbaceous aroma with a floral aftertaste
Using the right water temperature (170ºF to 180ºF) will extract the tea leaves’ sweet soluble components such as theanine. Using a higher temperature will bring a high amount of the bitter and astringent components, such as caffeine and catechins, to your cup.
Green teas realize their soluble components quickly. Infuse for 1 minute only. Adjust according to taste.
The right amount of tea is 2 grams / 5 Fl. Oz. of water. Add more leaves for a more intense tea.
Why is my tea dusty in the cup?
Japanese green teas are steamed at the tea factory to stop the oxidation process (all other green teas are pan fired). For this reason, the liquor is not as translucent as other green teas and unless a very fine mesh is used to filter the tea, small pieces of tea will end up in your cup. This is absolutely normal and a sign of good quality Japanese tea. Wait for 2 or 3 minutes and the sediments will end at the bottom of your tea cup.
INGREDIENTS: JAPANESE GREEN TEA.