Moya Kukicha Organic Japanese Green Tea
Delicate green tea with a honey and nutty aftertaste and umami notes. Great for evenings due to its low content of caffeine. Perfect for cold brewing.
Lowest price in 30 days: €8,48
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Moya Kukicha Organic Japanese Green Tea
Delicate green tea with a honey and nutty aftertaste and umami notes. Great for evenings due to its low content of caffeine. Perfect for cold brewing.
Lowest price in 30 days: €8,48
Kukicha, a Gentle Tea from Stems and Twigs
Kukicha wins you over with its mild, nutty-honey flavor with subtle umami notes. It's made in the spirit of mottanai, the Japanese philosophy of not wasting resources - this tea is crafted from the stems and twigs of Camellia sinensis that aren't used in producing other green teas.
It originates from Uji, where farmers, after selling their more valuable leaves, would brew their own tea from what remained - a tea unlike any other, made purely from the plant's leftover parts: kukicha (茎茶). The name comes from "kuki," meaning twig in Japanese, and "cha," meaning tea. Moya Kukicha is a blend of the Yutakamidori, Okumidori, Yabukita, Saemidori, Asanoka, and Asatsuyu varieties, grown on organic farms in the Kagoshima, Kyoto (Uji), Mie, and Miyazaki prefectures, and it's also available in biodegradable pyramid-shaped tea bags. Its flavor is rich - sweet, creamy, and slightly umami - with a bold aroma thanks to gentle roasting.
Kukicha, a Low-Caffeine Tea
Kukicha stands out for its high L-theanine content and low caffeine content, since the photosynthesis that converts this relaxing compound into catechins doesn't take place in the stems. This is also why the tea lacks the bitterness typical of green teas, even when brewed for too long.
Since kukicha isn't stimulating, it's suitable for children and pregnant women. It's also the perfect tea for the evening. A 200 ml cup contains around 10-20 mg of caffeine, which is significantly less than sencha made from young leaves (about 20-40 mg), though slightly more than the high-temperature roasted hojicha (about 7-15 mg).
How to brew kukicha?
To make Moya Kukicha, measure out 2-3 g of leaves and pour over 200 ml of water at a temperature of 70-80°C. Let it brew for 2-3 minutes. You can repeat this up to three more times.
How to make cold brew kukicha?
Add the right amount of tea to a bottle and pour in filtered water (7 g, or 3-4 teaspoons, is enough for 350 ml). Pop it in the fridge for about 7-12 hours, and your tea will be ready to enjoy!
Benefits of kukicha
Like other Japanese green teas, kukicha is a rich source of catechins and antioxidants. Drinking it also supports digestion and helps slow down the aging process throughout the body, lower levels of bad cholesterol, keep blood sugar levels in check, and maintain healthy teeth and gums.
Amount of tea: 2-3 g per 200 ml
Water temperature: 70-80°C
Brewing time: 2-3 min
Number of infusions: 3
How to make cold brew kukicha?
Moya teas taste wonderful cold, too, and making cold brew is really simple. Just add the right amount of leaves to a bottle and pour in filtered water. Pop it in the fridge for about 7-12 hours, and your tea will be ready to enjoy!
Amount of tea: 7 g (about 3-4 teaspoons) per 350 ml or 15 g (about 6-7 teaspoons) per 750 ml
Brewing time:
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
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