Supreme Kukicha

We source our Supreme Kukicha from Makinohara, Shizuoka, one of Japan's most renowned tea-producing regions, known for its ideal climate, fertile soil, and meticulous cultivation methods. This tea is crafted from the Yabukita cultivar, the most widely grown tea cultivar in Japan, celebrated for its high yield, resilience, and superior flavor profile. The first flush (Ichibancha) refers to the very first harvest of the tea season, usually occurring in late April to early May, capturing the fresh, vibrant qualities of the new growth. These first flush teas are highly prized for their fresh, bright flavors and high nutritional content, accumulated during the winter.

The production process involves carefully selecting the young twigs and stems from the Yabukita plants, which are then steamed to preserve their green color and fresh flavor. The twigs and stems are dried and sometimes aged to develop their unique taste profile. Supreme Kukicha is known for its fresh, vegetal flavor with a hint of sweetness and mild nuttiness, rich in umami, providing a savory depth that enhances the overall drinking experience.

First flush teas are highly celebrated in Japan for their superior quality. Utilizing the twigs and stems for tea production supports sustainable practices by maximizing the use of the tea plant and reducing waste, aligning with eco-conscious values and promoting environmentally friendly tea production.

• Rich in Antioxidants: Contains high levels of vitamins (A, C, and E), minerals, and polyphenols, offering numerous health benefits such as boosting the immune system, reducing inflammation, and promoting overall wellness.

• Low Caffeine: Offers a milder stimulant effect compared to leaf teas, making it suitable for all-day enjoyment.

• Calming Properties: The fresh and light flavor profile provides a soothing and relaxing tea experience.

• Digestive Aid: Known to support healthy digestion and soothe the stomach.

• Nutritional: Known to be an important part of a macrobiotic diet.

Preparation Method

1. Tradtional Preparation:

   • Use 3-4 grams of tea per 6-8oz of 158-176°F (70-80°C) using a teapot, kyusu or infuser mug

   • Steep for 1-2 minutes

   • Good for multiple steeps

Cold Steeping

Method: Cold steeping involves combining tea and cold water, allowing it to steep over an extended period. This method is ideal for green teas, white teas, lightly to moderately oxidized oolong teas, and some botanicals.

Instructions:

1. Measure:

   • Use 1 gram of tea per 2 ounces of cold, filtered water.

2. Combine:

   • Place the tea leaves in a vessel.

   • Add the cold, filtered water based on the ratio.

3. Steep:

   • Refrigerate and steep for 4 to 24 hours.

   • Use less tea for longer steep times to avoid over-extraction.

4. Strain and Serve:

   • Strain the tea leaves.

   • Serve the cold-steeped tea over ice or as is.

5. Enjoy:

   • Relish the refreshing and flavorful cold-steeped tea, perfect for any time of the day.

Ice Steeping (Kouridashi)

Method: Ice steeping, also known as Kouridashi, is a Japanese technique where tea is steeped over ice, allowing the flavors to extract slowly as the ice melts. This method produces a concentrated flavor without bitterness or astringency.

Instructions:

1. Measure:

   • Use 1 gram of tea per 1 ounce of ice.

2. Prepare:

   • Place the measured tea leaves in a vessel.

   • Add the appropriate amount of ice.

3. Steep:

   • Allow the ice to melt naturally at room temperature or in the refrigerator.

4. Serve:

   • Once the ice has melted completely, strain the tea leaves.

   • Serve the concentrated tea as is, or over more ice if desired.

5. Enjoy:

   • Savor the rich and nuanced flavors of your ice-steeped tea, perfect for a refreshing drink.