Kukicha Stem Tea
Nutty, creamy and fresh: the stems of the tea plant, brewed into a gentle, creamy cup.
Kukicha, or twig tea, is made from the stems and stalks left over when sencha is made. It is light and mellow, with a mildly nutty, slightly creamy sweetness and a cooling cucumber note. Brewed in a kyusu at 80°C.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 18 mg in one serving (8 oz cup (240ml)), a concentration of 7.5 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Kyusu Teapot |
|---|---|
| Brew ratio | 1:80 |
| Dose & yield | 3g → 240g |
| Grind size | Stems and Twigs |
| Water temperature | 176°F / 80°C |
| Target brew time | 0:45-1:15 |
| Serving | 8 oz cup (240ml) |
What you need
- 3 g kukicha, the stems and twigs of green tea
- 240 g filtered water at 80°C
Required gear
Step-by-step protocol
- 0:00Warm the pot with hot water and pour it away, so the brewing water does not lose heat to cold ceramic.
- 0:10Add 3 g of leaf to the pot or basket, leaving room for it to open.
- 0:20Pour 240 g of water at 80°C over the leaf and cover. Start the timer.
- 1:20Remove the leaf or decant completely. Leaf left in the pot keeps extracting and turns the last cup bitter.
What it may be good for
Caffeine, in numbers
We list about 18 mg for an 8 oz cup. Stems carry less caffeine per gram than leaf, so kukicha is usually lower than sencha, and a typical 8 oz cup of green tea has about 28 mg. The figure moves with how much you use, the water temperature and how long you steep.
Warm the cup first
Kukicha is a quiet tea, and a warm cup helps its soft sweetness come through. Rinse the cup with hot water before you pour.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you.
Kukicha, or twig tea, is made from the stems and stalks left over when sencha is made. It is light and mellow, with a mildly nutty, slightly creamy sweetness and a cooling cucumber note. Brewed in a kyusu at 80°C.
Origin & Story
When leaf tea is made, the stems have to go somewhere. In Japan they are sorted out during processing, collected and sold as kukicha, the stem tea, also called bocha, which means stick tea, and in English twig tea. What began as a by-product has become a favorite in its own right.
Kukicha is made mainly in Shizuoka and Kyoto, most of it from the stems separated during the making of sencha, with finer versions from gyokuro and matcha production. The finest of the gyokuro kind is called karigane, a word that has since widened to mean high-grade kukicha in general. Most kukicha is green, though more oxidized versions exist.
The stems add a different kind of sweetness: mildly nutty and slightly creamy, with a fresh cucumber note. It is light in body and gentle on the palate, with little of sencha's grassy snap.
Kukicha likes water at around 70 to 80°C. This guide uses 80°C, about 3 g of leaf for 240 ml, and a steep of 45 seconds to just over a minute. Stems give a lighter cup than leaf, so there is little to gain from steeping longer, and the same leaf will make a second pot.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 62/100 |
| Acidity | 22/100 |
| Bitterness | 14/100 |
| Body | 38/100 |
| Aroma | 82/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Kukicha Stem Tea?
One serving, 8 oz cup (240ml), contains approximately 18 mg of caffeine.
What temperature should I use for Kukicha Stem Tea?
Target 80°C (176°F).
How long should Kukicha Stem Tea be extracted?
Timing: 0:45-1:15. Method: Kyusu Teapot. Ratio: 12g/L (3g leaves to 240g water). Grind or leaf format: Stems and Twigs.
What is kukicha?
Kukicha is Japanese tea made from the stems, stalks and twigs of the tea plant that are separated out when sencha is made. It is also called bocha, or stick tea, and in English twig tea.
Does kukicha have less caffeine?
Usually, yes. Stems carry less caffeine per gram than leaf, so kukicha tends to be lower in caffeine than sencha, though the amount in your cup depends on how much you use and how long you steep.
Who should avoid Kukicha Stem Tea?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Borosilicate Glass Teapot with Infuser
In this recipe: Teapot with room for the leaf to open
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