It’s been a good couple of years since I’ve had a kukicha. I remember liking it a lot (much more so than genmaicha), but the opportunity to have one never surfaced. I’m glad I selected this for review because it made for a wonderful creamy/nutty, rainy afternoon cuppa more reminiscent of an unrefined Chinese green. It has more nuance than your average Shizuoka sencha – a bit more going on than just “grass”. I would gladly turn to it again if hard-pressed to decide on a good, smooth green.
Full Review: http://www.teaviews.com/2011/02/02/review-drink-the-leaf-kuki-cha/
Preparation
165 °F / 73 °C
2 min, 0 sec
