Kukicha is a traditional Japanese green tea
made with the tender leaves, stems and stem
fibers from the spring sencha season. The stems
and stem fibers give Kukicha its classically
fresh green character, deep umami and very
mild astringency. Gently roasted, Kukicha has a
lasting sweetness with an enriching green-gold
infusion and creamy texture.
Tasting Notes: An enlivening and refreshing green
tea with a rich savory-sweet
flavor and creamy mouthfeel
Ingredients: Organic green tea.
Additional Info: Green Teas are enjoyed worldwide for
their invigorating, fresh character
preserved through various crafting styles
and firing methods.
This tea originates in Kagoshima in southern Japan. Explore the tea regions of Japan below. View Japan Tea Origin Map in a larger map
Water Temperature: 185°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 3 minutes (1st infusion), 1.5 minutes (2nd infusion)
Kyusu Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Tokoname teapot
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
1 Reviews Total - Overall User Rating
to write your own review.
By Jana on January 12, 2013
Tulsa, OK United States
This tea is one of my favorites. It has a great fresh grass flavor that reminds me of the countryside in spring.
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Kukicha Citrus Pacific Sole
"This marinade can be used with any tea and ingredients you desire. The beauty of cooking with tea is that you can learn the basics and implement them into your favorite recipes. I used the first infusion for the marinade and I drank the second. This recipe is full of rich UMAMI!"
The Kukicha Marinade:
2 tablespoons of Rishi Tea Organic Kukicha green tea
8 ounces of water
grated ginger (to taste)
¼ cup of chopped cilantro
1 sliced jalapeño
3 sprigs of green onion, chopped
salt & pepper to taste
1 pound and a half of wild caught Pacific Sole fillets
1 ½ cup of shiitake mushrooms
½ cup of oyster mushrooms
1 red bell pepper
3 garlic cloves, chopped
2 teaspoons of butter
2 cups of water
1 cup of brown rice
dash of salt
Set oven to 350° F
Step one: Make kukicha green tea
* Boil water (212° F)
* Let water cool to 185° F
* Use 2 tablespoons of tea for 8 oz of water.
* Steep 2–3 minutes
* Pour tea into bowl
Step two: Make kukicha marinade
* Squeeze juice of 1 orange, 1 lime and 1 lemon into Kukicha
* Grate a piece of ginger (to taste)
* Add chopped cilantro, chopped green onions and sliced jalapeño
* Add a dash of salt and pepper
* Set aside half a cup for mushrooms and bell peppers
* The remaining marinade is for the fish
Step three: Prepare rice
* Bring two cups of water to a rolling boil
* Add one cup of rice and bring to a simmer
* Cover and cook for 20–30 minutes depending on rice
Step four: Bake fish
* Place cleaned fish in shallow baking dish
* Add a dash of salt and pepper to each fillet
* Add marinade to each fillet
* Cover and refrigerate. Marinade for thirty minutes.
* Lay each fillet on a greased, flat baking sheet
* Bake for 20 minutes, or until fish is opaque
Step five: Sauté vegetables
* Melt butter and add chopped garlic
* Sauté garlic, and then add mushrooms and bell peppers
* Sauté for two minutes then add remaining marinade
* Cook for an additional three minutes
Pair this dish with 2007 Sustainable White wine from Mendocino County, CA by Parducci, the first carbon neutral winery. Sustainable White has crisp clean aromas and flavors of citrus and tropical fruit, which complemented the rich creamy taste from the Kukicha and the spiciness of the ginger and jalapeño.