Kukicha - Otsuka, Kakegawa
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Kukicha - Otsuka, Kakegawa

Water80 °C
Time60 sec
Leaf3 g per cup (100 ml)
Regular price€5,45
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Weight
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  • Free EU shipping over €75

Made from the stems and stalks left over from sencha production.

Light in the cup, sweet, with almost no astringency, because the stalks hold more amino acids and fewer of the compounds that cause bitterness. Lower in caffeine than leaf tea.

A good place to start if you have not drunk much Japanese tea, and an easy afternoon cup once you have.


The numbers above are for this tea. What follows is how to get there.

Water

Not boiling. Japanese green tea gives up its bitterness fast in very hot water and its sweetness slowly. Boil the kettle, pour into a cup, wait a minute, then pour onto the leaf. That drops it roughly to where you want it. A yusamashi is made for this, but a spare cup does the same job.

Leaf

Use the full amount. Japanese tea is brewed with more leaf and less time than most European tea. If your cup tastes thin, add leaf before you add minutes.

Pouring

Empty the pot completely each time. Tea left standing on the leaf keeps extracting, and the next cup will be sharper for it.

The second infusion

Often the better one. Use water slightly hotter than the first time and steep for about half as long.

If it is not what you wanted

Bitter or drying means the water was too hot or it stood too long. Drop the temperature first, then take time off. Thin means not enough leaf.

Treat all of this as a starting point. Change one thing at a time, taste what it does, and keep what you like.

More on water temperature and time

Ingredients: Green tea

Storage advice: Keep the pouch closed and store it in a cool, dark place away from strong odours. After opening, transfer the tea to an airtight container. Do not refrigerate an opened pack, as condensation damages the leaf.

Country of origin: Japan

Shipping
Orders placed before 15:00 on a working day are shipped the same day.

Free shipping within the EU on orders over €75. Below that, shipping starts at €5.00 to the Netherlands and €7.50 to Belgium and Germany. Other EU countries range from €15.00 to €25.00 depending on destination. The exact cost is shown at checkout.

Returns
Unused items can be returned within 14 days. Email webshop@greenteajapan.com with your order number before sending anything back. Return shipping is at your own cost.

Tea can only be returned unopened, with the vacuum seal intact. Once a food product is opened it can no longer be sold, so opened tea is not refunded.

Full terms on our returns page.

The producer

Otsuka

Five national awards for their sencha

In 1871 the ferry crossings on the Oigawa river were abolished and the porters who carried travellers across it lost their trade overnight. Shinpei Otsuka was one of them. With about twenty other families he took a loan from the Kakegawa clan, cleared forest land on the hills at Nisaka, and planted tea. Five generations later the company still works that ground.

In 1955 the third generation began producing fukamushi, the deep steamed style that Kakegawa is now known for across Japan. That decision shaped everything Otsuka makes today, and it is why their sencha pours dense and cloudy rather than clear.

Their tea has won the Minister of Agriculture, Forestry and Fisheries Award five times, and the highest award at the Kakegawa Tea Fair seven years in a row from 2015 to 2021. In 1993 their gardens were designated a tribute tea garden. The current president is a certified Japanese tea appraiser.

More about Otsuka
The region

Kakegawa, Shizuoka

Kakegawa lies in the east of Shizuoka, on what used to be the Tokaido highway between Kyoto and Edo. It was an inn town first and a tea region second: when the modernization of the 1870s took away the work on the roads and the river crossings, the people who had done that work turned to the hills and planted tea. Kakegawa now has one of the largest production volumes in Japan.

The conditions there suit the plant. Nutrient-rich soil, a large difference between day and night temperatures, and terrain where fog settles in during picking season. Kakegawa is also where fukamushi took hold, the deep steaming method that produces a denser, cloudier cup with less astringency. Most of what people outside Japan recognize as Japanese sencha comes from this style.

More about Kakegawa

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