Kukicha Kaede ~
Kukicha Kaede is a type of Japanese green tea that is composed not only of leaves but also of stems. This unique blend gives it a distinctive appearance and flavor profile. It is known as "twig tea" due to the inclusion of young stems of the tea plant, which are mixed with the leaves. This results in a tea with a pale yellow-green infusion and a sweet aroma. The flavor is described as extraordinarily fresh with moderate bitterness and notes of cucumber skin, making it less vegetal compared to other Japanese green teas.
Estimate delivery times: 12-26 days (International), 3-6 days (United States).
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Kukicha Kaede ~
Japan Kukicha Kaede*. *Certified organic
Green Tea Benefits: Kukicha, being a type of green tea, offers numerous potential health benefits. These include improved cardiovascular function, reduced cancer risk, improved immune function, improved oral health, and assistance with weight management; Antioxidants: Green tea is rich in polyphenols, a class of antioxidants that help maintain body homeostasis and balance stress levels; Specific Health Benefits: Research has shown that green tea may be an effective anticancer agent for various types of cancer, aid in weight loss, modulate energy metabolism, and help regulate body fat. It may also improve short-term memory tasks, increase the potency of antibiotics, and contribute to healthy skin, lower cholesterol levels, and regulate diabetes.
Origin: Kukicha originates from Japan, specifically from regions like the Kagoshima Prefecture, which is known for its rich tea culture dating back to the 1300s. Kagoshima is the second largest producer of green tea in Japan; Cultural Significance: In Japan, green tea is highly valued and consumed locally, with much of the production being consumed domestically rather than exported. This makes organic green tea from regions like Kagoshima relatively rare outside of Japan; Historical Context: The inclusion of stems in Kukicha tea is a traditional practice that reflects the resourcefulness and minimal waste ethos of Japanese tea culture. This method ensures that all parts of the tea plant are utilized, contributing to the tea's unique flavor and low caffeine content.
