Kukicha teas are typically produced using stems and stalks selected from the tea plant during the second harvest. Kukicha tea is valued not only for its sustainability but also for its subtle flavor and lower caffeine content. For this reason, kukicha is an excellent choice for a calm end to the day or a gentle tea ritual in the evening.
This kukicha is crafted by tea master Uejima-san, using carefully selected first-harvest sencha tea stems. The tea is distinguished by an exceptional balance between refreshment and gentle sweetness. The flavor reveals light green notes – hints of spinach and asparagus that harmoniously blend with subtle fruitiness. This is a clean, light, yet characterful tea, suitable for both beginners and experienced tea enthusiasts.
The aroma recalls fresh summer fields – clean, lightly crisp, and naturally green. The brewed tea is distinguished by a clear yellow hue that reflects its lightness and gentleness.
The kukicha originates from the town of Wazuka, located in the renowned Uji region – one of Japan’s most prestigious tea-growing areas. This region is celebrated for its long-standing tea cultivation traditions and highest-quality production.
Uejima-san is a fifth-generation tea farmer, widely respected in the tea world. His teas are valued not only in Japan but also internationally – they are served even in luxury hotels. The master’s achievements are impressive: he is the only tea maker to have earned a perfect score in the prestigious Kyoto tea tasting competition. This attests not only to his mastery but also to his impeccable pursuit of quality.
This kukicha is not merely an everyday tea but an authentic reflection of Japanese tea culture. It is a great honor to have it in the Yugen Tea collection and to share it with those who value authenticity, subtlety, and mastery in every cup.
Information
Taste: Lightly sweet and refreshing, with hints of spinach and asparagus
Aroma: Refreshing summer fields
Tea colour: Clear yellowish
Ingredients: Green tea
Place of origin: Wazuka, Japan
* Product appearance may slightly differ from the product photo.
Preparation guide
The taste of tea in our cup is determined by the following factors:
Preparation method:
Various tea making techniques and methods are available according to individual needs. Recommended preparation method of Yugen Tea:
Japanese preparation (3-4 infusions):
Western preparation (1-2 infusions):
How to choose the right tea making utensils.
Tea quality: The quality of the tea leaves is not only determined by the final result of the artisan, but also by the storage conditions of the suppliers and yourself. Green Japanese tea is particularly sensitive to the environment, therefore, the recommended consumption time of this tea is quite short. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and odours as possible.
Water quality: Water makes up 99% of the contents of our cup of tea, so its quality is as important as the tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.
About the Master
I heard about Uejima-san teas through stories. I couldn’t leave the town of Wazuka in the Uji region without tasting the teas of one of the town’s most respected masters. Uejima-san is a fifth-generation farmer well-known in the tea world and his tea is valued and found in luxury hotels. Uejima-san is the only winner with the maximum number of points in the Kyoto Tea Tasting Competition. It is a great honour to collaborate with this master and to have his teas in the Yugen Tea collection.
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