Country of Origin: Japan
Leaf Appearance: deep green with yellow stems
Water Temperature: 175 degrees
Steep Time: 2 minutes
Preparation Method: Tokoname kyusu
Liquor: yellowish green
Julia from Sugimoto Tea reached out at the end of last year to give me a preview of their brand-new packaging design. Not only is she one of the nicest tea people around, but her passion for this project was inspiring. The motif of the new packaging features the mizuhiki, a traditional knot often used in gift-giving in Japan. Each strand represents a connection, and together they form something strong and beautiful. It is Sugimoto Tea’s gift to those who have supported them over the last 80 years, and a symbol of the ties that hold us all together.
There will be several more teas to come, but first up for review is their kukicha. This green tea is made primarily from the stems that are refined out during sencha processing.. It has a reputation for being lower quality, but I’ve come to appreciate its mellow sweetness a lot recently.
Leaf
The dry leaf of Sugimoto Tea Kukicha was primarily composed of yellow-green stems, with some deeper green leaf pieces mixed in. It had a noticeably fresh and grassy aroma as soon as I opened the bag. I prepared it using Sugimoto Tea’s suggested brewing parameters of 175℉ water and an infusion time of 2 minutes. My largest kyusu was not quite 350ml, so I used around 4g of tea instead of the recommended 5g. This was followed by a very short second infusion.
Liquor
Sugimoto Tea Kukicha brewed up a yellowish-green liquor with a slightly cloudy appearance. I saw very small leaf particles floating when I decanted the tea into a glass pitcher. It is normal for the steaming process used in making Japanese green teas to break down the leaves. The taste was sweet and smooth with grassy and floral notes. There was a mild umami. It was softer than what I might expect from sencha, but not lacking in taste at all.
The second infusion had as much strength as the first, even though it was only a few seconds long. This tea also makes a particularly delicious cold brew. It is a great choice for when you need a little less caffeine, but you’re still craving the taste of green tea. It’s also a good introduction to Japanese greens because it is not as fussy as gyokuro or deeply steamed senchas can be.
Have you ever tried Sugimoto Tea Kukicha? What is your favorite way to brew it? Let me know in the comments below!
Kukicha sample provided for review by Sugimoto Tea.
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