$10.00 – $28.00
Medium-heavy in body with a lingering presence, Tsugumi has notes of pecans and chamomile. With a pale orange hue, this roasted Kukicha releases an aroma of wood, peat moss and toast. Produced from the stems of autumn harvest Tencha leaves, Tsugumi is roasted in order to bring out its unique flavors.
|Taste:||Pecans, Chamomile, Sweet, Toasty|
|Origin:||Wazuka (Kyoto Obubu Tea Farms)|
|Processing:||Steamed, Dried, Roasted|
What is Kukicha?
Kukicha (茎茶) means ‘stem tea’ and refers to the tea’s content. Kukicha is a kind of tea made from the young stems and stalks of the tea plant. After steaming and processing the harvested leaves, the stems are separated and then dried to make Kukicha. Reflecting on the ‘wholeness’ philosophy of Japanese Zen Buddhism the whole tea leaf is turned into tea without waisting any of its parts.
Kukicha is full of nutrition as lots of the vitamins are concentrated in the stems of the leaves and these are released by the brewing process. The bitter substances on the other hand are weak so that the tea has a refreshing, almost grassy flavor. Kukicha is naturally very low in caffeine, as most of the caffeine is in the actual leaves and buds. This makes Kukicha an excellent drink for any time of the day.
About Obubu Tea Farms
Kyoto Obubu Tea Farms, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture. Akky and Matsu’s aim was and still is, to teach tea lovers both in Japan and overseas about the value of tea farming, and to contribute to society through tea.
About the farmer: Akihiro Kita
Akihiro “Akky” Kita is Obubu Kyoto Tea Farms’ president and head farmer. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea he was drinking on the farm. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognizing the need for independent farmers like himself to spread their wings and passion about the joy of drinking Japanese tea, he travels each year during the winter off season to introduce tea to people around the world