Apologies to kukicha

[caligatia]

The other day I referred to kukicha as tasting like boiled salad. Today my variable-temp electric kettle came in, and I decided to try the kukicha again with the exact recommended temperature. Lo and behold, it's actually good. My husband in particular likes it, but I enjoy it too. We're splitting a little pot of it right now and we're digging the sweet aftertaste. Who knew a few degrees could make such a massive difference?

I don't see myself becoming a green tea fanatic anytime soon, but I'm definitely looking forward to test-driving the rest of the Adagio green sampler I bought.

Kukicha, I owe you an apology...

[Pentox]

Kukicha accepts your apology, but hopes that you try out some other very temperature sensitive teas soon as well, like Gyokuro.

[caligatia]

Eventually. I'm still really into discovering cool black teas, so it may be a while before I spend money on greens. (There's still five teas left in my sampler, though, so I won't be ignoring greens!)

[edkrueger]

Kuki, I am sorry you are a horrible tea.

[caligatia]

Kuki, I am sorry you are a horrible tea.

*giggle*

[Chip]

Kukicha, or karigane made of all sencha elements (vs gyokuro) is a staple for me, most of the time. I like it straight and enjoy using it in Japanese tea blends. The aroma of a good one reminds me of a tropical sea breeze. It is also low in caffeine supposedly, thus good for evening brewing.

Slow roasted ones are supposedly completely void of caffeine, but not as delicate as a green one.

[GalileosDaughter]

I pal around with Kukicha every once in a while.

[bambooforest]

Kukicha is a treasure of Japan. I can't speak for kukicha - but I myself - I do forgive you.

[neowolf]

I can relate~ Even the greens I really loved initially while getting the temperature wrong were magically and quite dramatically better with better temperature control.

[auggy]

Temp makes such a difference with teas! For the longest time, I thought that there was something different about the sencha sold in the US because, while I loved drinking it when I was in Japan, I couldn't stand it when I made it myself. My problem, of course, was that I was using boiling water. Made it so nasty.

Hmm, I might have to get some kukicha soon. I'm out.

[omegapd]

I love the Adagio Kukicha when I get a need for green, but some of the roasted ones...not so much.

[Ti]

What is the right temp to brew kukicha? I had it before and I liked it. I forgot what I did and since the new gaiwan is here I wanted to try it again. I just made some and it's like drinking green tea flavored prednisone.

[Chip]

What is the right temp to brew kukicha? I had it before and I liked it. I forgot what I did and since the new gaiwan is here I wanted to try it again. I just made some and it's like drinking green tea flavored prednisone.

If you preheat, then 170* should be fine. If you do not, around 180*. I tend to use a lot, so usually a minute is long enough.

[kymidwife]

So, this thread made me go and dig out my Adagio Kukicha sample tin. I did 170 for about 1.5 minutes in a gaiwan, and was surprised that it was much more tasty than I remembered from my previous trial. I think I am susceptible to power of suggestion by you guys!

The one thing I didn't care for was... it started to go bitter as it cooled. I only made about 5 oz. but I wasn't able to drink it all immediately as I got interrupted... and when I returned to my cup, it was getting alittle bitter and seemed more astringent than it did when hot? Does anyone know the chemical reason why some green teas do this?

I drank it anyway, and like a dry white wine, the puckery bitterness sort of grew on me.

Sarah

[TaiPing Hou Kui]

I feel kukicha gets a bad wrap alot of the time......it is a very easy tea to screw up and it is fairly difficult to find a good one unless you know where to go for it. But, as Chip said, a good one remids you of a tropical breeze...very fresh and sweet and if brewed right can be quite delightful.

-Nick (TaiPing)