For those of you whose tea choices are seasonally driven, this is a nice transitional summer-to-fall option (it was foggy and 72 most of the morning—yum!). It is roasty-toasty, woodsy, and sweet. Good on ice as well.
I love the notion of using all the scraps of a tea plant to make something tasty. My mom was a quilter and saved scraps; I do the same with remnants of my paper crafting projects—and quite often, the pieced-together leftover is just as pleasing as the original. That applies to this humble little kukicha as well.