This fine Kukicha is made using the stems only of Tencha, the processed tea leaf that is ultimately ground to make matcha. While we were in Japan, we had our pick of matcha options, and we have brought to you this blend of Tencha stems using only the Asahi and Samidori cultivars. These are both highly valued cultivars used primarily for the finest Ceremonial Matcha in Uji. This tea was produced by a 6th generation farmer whose ancestry and heritage in tea cultivation goes back to the Edo period and is the same farmer of our Asahi and Samidoria Ceremonial Grade Matcha.
Asahi is one of the most highly revered Tencha cultivars in Uji, Kyoto Prefecture, Japan. The Asahi plants require more labor to maintain and produce a low yield, and are typically reserved for championship level and artisanal teas. Samidori is an iconic Tencha cultivar, famous for its softer, more elegant umami (as compared to Asahi), its bright green color and its light floral fragrance. Uji is considered the birthplace of Japanese matcha, with a tea cultivation history dating back to the 13th century. The region's ideal soil, climate and mist from the Uji River create optimal conditions for growing premium quality tea. The majority of Matcha (80%) from Uji comes from the much more common Yabukita cultivar which is much more adaptable to different types of teas but with significantly less umami. Both the Asahi and Samidori cultivars are used for very premium artisanal teas.
What makes this Tencha so unique is that the farmer adheres to the ancient practice of "Honzu" cultivation, even as modern farming methods dominate. Honzu cultivation uses natural, biodegradable materials such as straw and reeds to shade the tea plants. Shading by natural straw and reed screens is a sustainable but labor intensive approach, in contrast to the black plastic nets that most farmers use to shade their plants. The Honzu method enhances the plants' umami by filtering sunlight through straw and reeds, which diffuses light differently from synthetic nets. This method creates a more complex flavor with a hint of earthiness from the natural materials.
This Kuki Tencha is a unique offering due to its focus on the stems of the tea plant, resulting in a wonderful spring green tea that is much lower in caffeine than the Tencha itself. The tea has a mildly nutty and slightly creamy sweet taste with minimal astringency.
This is quite a rare tea - especially being able to sample a blend of these difficult to obtain cultivars. Please note that we are selling a 10g portion, which is good for 1 hot serving of 160 mL of tea or 1 serving of 500mL of cold brew. Consider this purchase an opportunity to sample something incredibly special and rare on this side of the world, for the equivalent you might spend on a fancy Starbucks coffee, Matcha Latte or alcoholic drink. Savor and slowly sip each and every last drop!
