kukicha roasted Zhejiang The leaves harvested after Qingming

The leaves harvested after Qingming are often used to produce Lapsang Souchong

and the taste is sweet

which are then picked when they wither and replaced with new ones in several batches

earthy character and soft mouthfeel

producing a flavor profile that changes cup by cup

kukicha roasted Zhejiang The leaves harvested after QingmingExceptionally sweet, with notes of hazelnuts, brown sugar and roasted pecans. This unique tea from our suppliers in Nilgiri, India has been made according to the ancient Japanese tradition of Kukicha. Where the stalks from the latest harvest are roasted for the winter. The taste is exceptionally sweet, with notes of hazelnuts, brown sugar and roasted pecans. Kukicha also has the advantage of being naturally low in caffeine.