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Originating from the gardens of Uji, south of Kyoto on the main island of Honshu, Kukicha is a very popular green tea in Japan and particularly appreciated by those who follow a macrobiotic diet. It is very low in theine.
The tea consists of young leaves, picked in May, as well as fine shoots and twigs from the plants used in making traditional Gyokuro.
Dry, the leaves suggest a delicate aroma of bamboo water.
The cup, a beautiful shade of emerald with a fresh and smooth texture, blossoms with a sweet intonation of fresh and floral clover flower crowned with a hint of hazelnut.
Perfect for after meals.
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