Toasted nori, buttered artichoke
Roast chicken, tempura vegetables,
Yuzu Kukicha, Japan
Also known as Bōcha, Kukicha is a true testament to the quality of Japanese tea. It's also a perfect example of Japanese efficiency and sustainability. After the tea leaves are harvested by the growers, they are taken to be roasted and blended by tea masters, aka 'Chashi'. It was the Chashi who realised that the leftover leaf stems and stalks were still full of flavour, and made a beautiful tea in their own right. We selected this delicious Kukicha which has tangy pieces of dried yuzu fruit and a sprinkling of matcha powder added to it. Rich in relaxing theanine, this is delightfully unique and soothing tea.
Kyūshū is the most southwesterly of Japan's main islands. With its southern volcanic peaks, lush plains and pristine Pacific coastline, it's a stunning region – one that produces some of Japan's most sought-after food and drink. In the south of Kyūshū lies Kagoshima prefecture, centred around a deep bay and the active volcano Sakurajima. This area is renowned for the quality of its organically-grown green teas, which thrive in the warmth, humidity and mineral-rich soils. Kagoshima is also famed for its high quality produce, particularly its seedless citrus fruits (the town of Satsuma is found here).
LEAF APPEARANCE:Powdery olive-green matchsticks with fruit pieces
AROMA:Toasted nori, sweet summer grass
LIQUOR:Slightly cloudy jade-green
TASTE:Artichoke hearts dipped in butter, grapefruit pith
THE ART OF PREPARATION
YUZU KUKICHA GREEN TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your teapot and cups with boiling water.
- Discard the water and add two level teaspoons of tea to your pot.
- Add 250ml / 9oz water (i.e. one teacup or small mug) at 80°C / 176°F. If you don't have a thermometer, let the boiled kettle sit for six minutes.
- Place the lid on the pot and steep for three minutes. Stir, then strain the tea into your cup.
- We don't recommend re-steeping this tea.