This organic green tea is made by roasting kukicha stems in a porcelain pot over charcoal until they are reddish brown. The roasting process lowers the amount of caffeine in this tea making it a great choice for evenings, and it’s full rich roasted taste goes well with morning breakfast. This is the tea that is recommended for those following a macrobiotic diet.
Harvest: Summer, 2016
Color of liquor: brown
Aroma: roasted coffee or barley
Flavor: roasted, mineral, caramel
Temperature: 95º c
Steeping time: 2 min; 4min; 6min