KUKICHA (茎茶)

09 Jun 2019 -

“Karigane, or ‘cry of the wild goose’ is an old Kyoto name for kukicha, ( . . . ). Wild geese, while migrating,
will sometimes land on driftwood floating the the [sic] water, to take a rest. Some say that the stems of
karigane tea look like little rafts of driftwood while they’re brewing, and that is the origin of the tea’s name.”
– Obubu Tea

Indeed, it is the stems and twigs that make up this unusual and elusive tea called kukicha! You may have already
encountered it as either green (ryokucha), or roasted (houjicha). An interesting but lesser known fact, however –
even amongst the Japanese people, apparently – is that it falls under the category demono, which is a collective
name for post-production leftovers once the valuable types are sorted out.

That being said it’s certainly a more economical choice in comparison to its leafy counterparts; a sweet and mellow
introduction to umami-rich Japanese greens. Simultaneously easy on the pocket and the palate – no wonder
it was dubbed ‘poor man’s tea’ in the past!

OTHER NAMES

Karigane Typically denotes higher quality kukicha, consisting of stems from premium green teas like gyokuro*,
kabusecha**, or also tencha†.
Shiraore A term used in the Kyushu region. Some sites suggest that it’s made from high quality senchas.
Boucha Roasted kukicha from Ishikawa; made with high quality senchas.
Kagaboucha As above, though this one in particular hails from the city of Kaga. The culmination of a quest to
make the best for Emperor Showa who was known to be fond of houjicha. (Check Maruhachi 丸八製茶場
It’s supposedly the best, but I wouldn’t be the person to ask.

Notes
* A type of green tea shaded three weeks before harvest, resulting in an increased chlorophyll production and enhanced umami.
** A premium-grade sencha. Also shaded before harvest, but to a lesser extent and a different manner than gyokuro.
† Shaded for three weeks; used in the production of matcha.

• Tea
• Green

• See More