Alright, let’s talk about this green tea kukicha stuff. I don’t know all them fancy words, but I can tell you what I know.

First off, they call it “stem tea” or “twig tea” sometimes. Makes sense, I guess, ’cause it ain’t made from the leafy part of the tea plant like most teas. Nope, this here kukicha, it’s made from the stems and stalks. You know, the stuff they usually throw away? Well, somebody got smart and figured out you could make tea outta that too.

Now, where does this kukicha come from? They say it’s Japanese. Japan, huh? Never been there myself. Too far for this old lady. But them Japanese folks, they seem to know a thing or two about tea. They make all sorts, don’t they? Matcha, sencha… sounds like a bunch of gibberish to me, but I reckon they’re all different types of green tea.

So, how do they make this kukicha tea? Well, like I said, it’s from the stems. When they’re makin’ other green teas, like that matcha and sencha stuff, they separate the leaves from the stems. And then, instead of tossin’ them stems, they use ’em for kukicha. See? Nothin’ goes to waste. That’s what I like to hear. Waste not, want not, that’s what my mama always said.

Now, some folks say kukicha has all the good stuff that regular green tea has. You know, them “antioxidants” and “vitamins” and whatnots. They say it’s good for ya. And I hear it’s got a lot of somethin’ called “calcium.” Sounds important. Guess that’s why they say it helps with your stomach after you eat. Makes sense, I guess. A good cup of tea always settles my stomach.

• What does it taste like? Well, it ain’t like that strong, bitter tea some folks drink. It’s kinda mild, a little sweet even. And it’s got this… I don’t know how to explain it… kinda nutty flavor? Yeah, that’s it. Nutty. It’s real pleasant, goes down easy. I can drink a whole pot of it, no problem.
• Is it easy to make? You just steep them stems in hot water, just like any other tea. Nothin’ fancy about it. I ain’t got time for fancy. I like things simple.

They also talk about this “kabuse sencha” and “gyokuro.” More fancy words! But from what I gather, those are other types of green tea, and they grow ’em different ways. Some in the sun, some in the shade. And kukicha, well, it’s made from the stems they take out when they’re makin’ those other teas. So, it’s kinda like a… a leftover tea? But don’t go thinkin’ it’s bad just ’cause it’s made from leftovers. Like I said, it’s real tasty.

And then there’s this “hojicha.” That’s another stem tea, they say. But it looks kinda different, reddish-brown color. And it ain’t as… what’s the word… “astringent”? Yeah, that’s it. It don’t make your mouth pucker up as much. I ain’t tried it myself, but it sounds interestin’.

Sometimes, they mix kukicha with other stuff, even that matcha powder. Makes it a little stronger, I guess. And they got different grades of it too, like “karigane.” But I don’t pay no mind to all that. To me, kukicha is kukicha. As long as it tastes good and settles my stomach, I’m happy.

So, there you have it. That’s all I know about this green tea kukicha. It’s a simple tea, made from stems, tastes good, and might even be good for ya. What more could you ask for?

Why you should try kukicha: If you like green tea but want somethin’ a little different, give kukicha a try. It’s mild, nutty, and easy to drink. And who knows, maybe it’ll do ya some good too.

Now, if you’ll excuse me, I’m gonna go make myself a cup. All this talkin’ about tea has made me thirsty.

Tags: green tea, kukicha, stem tea, twig tea, Japanese tea, healthy tea, antioxidants, vitamins, minerals, calcium, mild flavor, nutty flavor, easy to make, kabuse sencha, gyokuro, hojicha, karigane, matcha