What components primarily constitute Kukicha (twig tea)?
Answer
Stems, twigs, and stalks separated during the processing of Sencha or Gyokuro
Kukicha, also known as 'twig tea' or 'bōcha,' is derived not from the leaf blade but from the structural components of the *Camellia sinensis* plant separated during the refinement stages of producing higher-grade teas like Sencha or Gyokuro. These components—the stems, twigs, and stalks—are inherently lower in caffeine compared to the leaves. When brewed, Kukicha offers a naturally lighter character, often described as hay-like sweetness, making it a mild and refreshing option with a reduced stimulant load.
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