Roasted Large Twigs | Traditional Mild Selection | Roasted Bancha Leaves and Twig Tea became popular in Japan around 1920.
The roasting takes place after the twigs and leaves are separated, cut, steamed, fluffed, dried, and rolled. The brown liquor and slightly smoky-sweet flavor of this organic tea twigs is appreciated in Japan and abroad as a mild dinner tea, and because of its very low Theine (caffeine) content as a bedtime beverage.
To sweeten add just a few Rock Candy Crystals or one of our popular Oregon Tea Honeys # 88005.
A quick way to prepare a stronger liquor is to simmer the twigs with water for 5 minutes in a pan on the stove top.
The Roasted Kukicha is also popular when served cold or as Iced Tea.
Theine (caffeine) content: Low | Gift Tin Packaging
Ingredients: Organic cut and roasted Thea sinensis twigs from Japan.
Suggested Water Temperature: 212 F – Suggested Infusion Time: up to 10 Minutes.
Preparation: Bring fresh water to the boil. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this Green Tea tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse 10 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter‘ for your cup or pot makes it easy to separate the twigs from the beverage after steeping. Another preparation method is to simmer 3 table spoons of the Kukicha twigs in 1 liter of water for 5 Minutes.
Culinary notes: Because of its sweet-roasted and lighter character this roasted Green Tea is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter French cheese selections. Preferred in the Asian tradition as an soothing evening tea.