Kukicha vs sencha
One is made from what the other discards, and it turns out to be considerably better than that implies. It is among the best-value teas in the Japanese range and one of the hardest to brew badly.
tea
What is being compared
Point by point
| Aspect | Kukicha | Sencha |
|---|---|---|
| What it is made from | Stems and twigs sorted out during sencha production. | The leaf blade that was sorted from. |
| Caffeine | Low. Stems hold far less than leaf. | Moderate. |
| Flavour | Sweet, light and faintly creamy, with little astringency. | Grassy, marine and savoury with real briskness. |
| Price | Low, though karigane from gyokuro stems is not. | Higher. |
The short answer
Kukicha is the best-value tea in the Japanese range and one of the hardest to brew badly. Karigane — the gyokuro-stem version — is better still.
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