Shizuoka
Kukicha
We
are pleased to present this special green tea treat from Shizuoka Prefecture
in central Japan (arrow below). Made from both the tender young leaves
and stems of the tea plant, Kukicha ("twig tea") is steamed
immediately after harvest to bring out its deep green color and rich
flavor.
- SHIZUOKA PREFECTURE -
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PREPARATION:
Kukicha
may be prepared in a regular teapot or a traditional steeping cup (known
as a gaiwan). Preheat the vessel with
hot water and fill with 1-2 teaspoons of leaf per 8 oz of water. Kukicha
should be brewed with relatively cool water [55°-65°C (131°-149°F)]
1-2 min. and served in pre-warmed cups. Alternatively, use hotter water
and an infusion time of 10-20 sec.
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