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Kuki-cha from Makinohara

Type of tea: Kuki-cha (fukamushi sencha)
Origin: Makinohara Town, Shizuoka Prefecture
Cultivar: Yabukita
Harvest: April 2017
Kuki-cha from Makinohara

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Kuki-cha is a tea made of sencha, gyokuro or other stems. The stems in this tea come from sorting a fukamushi sencha from Makinohara. Those tea plants have very thick stems, which is essential for a good kuki-cha.

A rapid infusion with very hot water brings out a very mellow, sweet fragrance, with something of potatoes and cabbage. The liquor is light, airy, but also rustic. It leaves an aftertaste in the mouth that is very long, rich and complex.

However, this tea is also fantastic roasted, transformed into homemade hoji-cha using a "horoku." We suggest roasting these stems lightly, in other words, just until they become golden, but are still slightly green. What could be better than to enjoy high-quality hoji-cha that has been freshly roasted at home?
There is a demonstration in pictures here.

Steeping method
  • Quantity of leaves: 3 g / 1 tsp
  • Quantity of water: 70 ml / 1/4 cup
  • Water temperature: 90°C / 194°F
  • Steeping time: 30 seconds

cat-shizuoka cat-yabukita


Kuki-cha from Makinohara
KUK-19-001-100

USD $14.00  / 100g





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