A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
Its crystal clear, brick-red liquor is smooth and silky, giving generous and comforting aromas of hardwood, toasted cereals and hazelnuts.
Among the classics of Japan, this everyday tea is often offered after a meal.
This Kukicha style tea was created following the old Japanese tradition where stems and stalks from late bush harvests are roasted in preparation for winter. Its taste is exceptionally sweet, with notes of hazelnuts, brown sugar and roasted pecans. Kukicha tea also has the advantage of being naturally low in caffeine.
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Composition : Lemon verbena, calendula (marigold), yarrow, mallow, cornflower
(Lippia citriodora, Calendula officinalis, Achillea millefolium, Malva sylvestris , Centaurea cyanus)
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