Your shopping cart is empty!
FREE SHIPPING OVER 75€
WELCOME COUPON €5 "CIAO5"
In the world of Japanese teas, kukicha is a true hidden treasure, capable of combining ancient rituals with extraordinary wellness benefits.
Affectionately known as "twig tea" or "three-year tea", kukicha is a distinctive Japanese green tea that stands out for its unusual composition: it is primarily made from the twigs and stems of the Camellia sinensis plant, rather than just the leaves like most teas. This unique characteristic gives it a completely unique aromatic profile, with sweet, creamy, and slightly nutty notes that make it enjoyable to a wide range of palates.
What makes kukicha particularly fascinating is its exceptionally low caffeine content - between 0.5% and 1% compared to a regular tea - making it an ideal drink to enjoy at any time of the day, including the evening, without the risk of interfering with sleep. This feature, combined with its richness in minerals, antioxidants, and L-theanine, makes it a true elixir of wellness naturally predisposed to support concentration and relaxation.
Although less known in the West compared to other teas like matcha, kukicha is highly appreciated in Japan for its positive effects on the body and its delicate flavor that combines the grassy notes typical of green tea with sweet undertones reminiscent of chestnut or hazelnut.
If you are fascinated by the ancient culture of Japanese tea, let yourself be inspired by our curated selection of green teas, Kukicha, and rare specialties on Terzaluna. Each variety is the result of direct travels to Japan
The term kukicha literally means "twig tea," where the root "cha" stands for tea and "kuki" for twigs. This Japanese green tea is made from an unusual combination of twigs, stems, and a small percentage of leaves from the Camellia sinensis plant, creating an infusion with a unique character in the landscape of green teas.
Kukicha is not a primary product but arises as a byproduct of the refinement of other fine Japanese teas, particularly during the processing of Sencha, Gyokuro, and Matcha. When the stems and twigs are separated from the leaves during the "refinement" process called "Shiagecha", these "secondary" components give life to kukicha, transforming what was once considered waste into a treasure of inestimable value.
The production process of kukicha is distinctive and involves several fundamental stages.
Initially, stems and leaves are collected together to form the so-called "Aracha." During the subsequent refinement phase, the two components are separated through manual processes or specialized machinery. A peculiar characteristic of some kukicha is that the stems and twigs remain on the plant for at least three years before being harvested - hence the nickname "three-year tea" - significantly reducing the caffeine content and promoting greater absorption of minerals from the soil. After harvesting, the stems undergo steaming to prevent oxidation, followed by drying. Many varieties then undergo an optional roasting phase that adds more robust flavors characterized by nutty and toasted cereal notes, further reducing caffeine and astringency. The combination of small twigs and green leaves produces a unique taste that blends the grassy notes typical of green tea with sweet and slightly toasted nuances. Thanks to the use of mature stems, kukicha tea contains about one-tenth of the caffeine found in regular green tea, making it naturally decaffeinated but rich in valuable minerals that concentrate in the twigs during the years of growth. Origins and Tradition of Kukicha Tea The history of kukicha is rooted in the Uji region of Japan, an area historically renowned for tea cultivation. Its origins are deeply tied to Japanese farming culture and represent an eloquent example of the ingenuity and sustainability philosophy intrinsic to Japanese tradition. Initially, this tea was perceived as a "farmer's drink" or a "second-choice option." Its production arose from the use of stems and twigs discarded during the processing of more prestigious teas like Sencha and Gyokuro. The farmers, who often could not afford the expensive high-quality teas they produced for sale, found in these "leftovers" an economical and sustainable way to prepare their daily infusions. This ability to transform a "byproduct" into a valuable and sought-after resource demonstrates a profound understanding of the tea plant and an intrinsic respect for natural resources. The scarcity of resources and economic challenges pushed farmers to maximize the use of every part of the plant, giving rise to what we now recognize as a true elixir of well-being. Despite its humble origins, kukicha has progressively gained recognition and esteem over generations, extending its popularity both in Japan and internationally. A significant aspect of kukicha's history is its close connection with the macrobiotic philosophy, where it has become a fundamental element of a diet that promotes harmony between body, mind, and environment. The practice of leaving the stems on the plant for at least three years before harvesting is deeply linked to this philosophy, which places great value on foods capable of promoting balance and harmony in the body. In macrobiotics, kukicha is considered particularly beneficial and suitable for everyone due to its alkalizing properties. A particular example of this regional tradition is the Kaga Bōcha from the Ishikawa province, where the tea masters of the Maeda clan devised this roasted green tea since the Meiji era (1868-1912), still maintaining secrets in its processing through companies and foundations that spread their culture. The history of kukicha, which sees it transition from "waste" to "treasure," is not just a curiosity but a symbol of a mindful and respectful culture that celebrates authenticity, sustainability, and traditional Japanese wisdom. Types of Kukicha Tea and Variants (Green, Roasted, and Special) Kukicha is not a single type of tea, but encompasses several fascinating variants, each with a distinctive profile influenced by the original raw material and the processing method. There are different kukicha types based on production method and additional ingredients, each with unique organoleptic characteristics that influence both flavor and properties, especially caffeine content.### Green Kukicha (non-toasted) The **green kukicha** represents the freshest and most grassy variant, characterized by a light yellow-green infusion that releases a sweet and delicate aroma. On the palate, it offers an extraordinarily fresh taste, with notes reminiscent of cucumber peel or melon, distinguishing itself by being less vegetal than most other Japanese green teas. This variety retains the vegetal notes of the leaves, balanced by the slight sweet hint given by the twigs. Green kukicha still contains very little caffeine and is often appreciated by those who love classic Japanese green teas but desire a more delicate and less stimulating experience. ### Toasted Kukicha (Kuki-Hōjicha) The **toasted variant**, also known as **Bōcha or Kuki Hōjicha**, represents an evolution of green kukicha through a light toasting process that completely transforms the aromatic profile. The twigs, after drying, are toasted, taking on a darker color and developing warm and enveloping aromas. Toasted kukicha develops notes of hazelnut, **wood**, **caramel**, and **toasted cereal**, with a warm brown infusion that releases a rich toasted aroma. The toasting virtually eliminates caffeine and gives the infusion a soft, sweet, and slightly toasted character, making it ideal even for the evening or for those seeking a rounder and more comforting taste. ### Flavored and Regional Variants The world of kukicha is enriched with **unique** and **flavored** variants that demonstrate the versatility of this tea. For example, Yuzu Kukicha combines green tea twigs with yuzu peels, a Japanese citrus with a floral and pungent scent, creating a harmonious mix where the umami of kukicha blends with citrus-floral notes. Kaga Bōcha, on the other hand, represents a regional specialty of the **Ishikawa** prefecture, where it is produced with a particular method that does not burn the twigs but "cooks" them from the inside, obtaining a tea with a delicate taste with notes of hazelnut and caramel. These special variants offer unique and complex flavor experiences, demonstrating how kukicha can be reinterpreted while maintaining its traditional essence. ## Properties of Kukicha Tea Kukicha tea is a true concentrate of nutrients, standing out in the landscape of healthy beverages for its richness in beneficial elements easily assimilated by the body. The most extraordinary nutritional characteristic of kukicha is its exceptional content of **minerals**. Thanks to the long period spent on the plant (often three years), the twigs absorb a greater amount of minerals from the soil, accumulating surprising levels of calcium, magnesium, manganese, copper, iron, and potassium. Calcium deserves a special mention: a cup of kukicha can contain up to 13 times more calcium than a glass of milk, making it valuable for bone health and the prevention of osteoporosis. From a vitamin perspective, kukicha is rich in **vitamins A, C, and B group** (B1, B2, Niacin). Vitamin C, in particular, supports the immune system, skin, and eye health, while B group vitamins are crucial for energy metabolism and the proper functioning of the nervous system. Kukicha is abundant in **antioxidant compounds**, particularly catechins and flavonoids known for combating free radicals and cellular oxidative stress. Among these, Epigallocatechin Gallate (EGCG) stands out as one of the most powerful antioxidants, with an antioxidant capacity 25-100 times greater than that of vitamins C and E. Although it has slightly fewer catechins than a green tea made only from leaves, it remains a beverage with high antioxidant power. A fundamental nutritional element is **L-theanine**, an amino acid typical of tea that is found in particularly high concentrations in kukicha. L-theanine is more concentrated in the stems because it is produced in the roots and transported through the stem, while in the leaves, photosynthesis causes its conversion into catechins. This amino acid promotes mental relaxation and concentration, working synergistically with the minimal caffeine present to create an effect of "calm alertness." The **almost total absence of theine/caffeine** represents a significant nutritional advantage: a cup of kukicha provides less than a tenth of the caffeine of a regular green tea, making it suitable for those sensitive to this substance but who do not want to give up the benefits of tea.
Finally, the alkalizing power of kukicha comes from its high mineral content, such as calcium and magnesium, which give the drink a basic effect on the body, helping to counteract acidity and maintain blood pH balance. This nutritional characteristic makes it valuable in macrobiotic diets and for those seeking a natural approach to digestive well-being.
Kukicha tea is associated with an extraordinary variety of benefits for daily well-being, transforming each cup into a moment of harmony for body and mind.
The preparation of kukicha is a simple yet rewarding art that allows you to extract the best from this extraordinary tea. Take a moment to watch the twigs release their aroma into the water and turn the preparation into a daily wellness ritual.
Thanks to its experience and direct travels to tea lands, Terzaluna has gathered some of the best kukicha varieties available in its shop. These are rare and high-quality teas, chosen directly from producers, to offer an authentic experience that combines tradition and wellness. Discover these unique variants, each with its personality and distinctive characteristics.
The Kukicha Kabuse from Terzaluna comes from Kagoshima Prefecture and represents excellence in the world of kukicha. Harvested in June 2024, this fresh tea carries with it all the vitality of the Japanese spring.
The term "Kabuse" indicates that the plants are shaded before harvest, a process that develops a high percentage of chlorophyll in the leaves, making the infusion sweeter, richer, and intensely green. This shading process makes the plant's antioxidants more available, turning each sip into a concentrate of wellness.
This kukicha features an unusual combination of bright green leaves and small twigs that produces a unique taste: a mix between the distinctly grassy flavor of green tea and the sweet taste of chestnuts. The caffeine content is only one-tenth of that of a classic green tea, making it perfect for those who want green tea without stimulating effects.
Coming from spring harvests, when the plant emerges from winter rest loaded with active ingredients, this kukicha is particularly rich in antioxidant properties.
Discover our Kukicha Kabuse on the Terzaluna shop and be surprised by its vegetal sweetness.
Kukicha Kabuse Organic Japan Organic tea almost free of theine With an herbaceous flavor, with sweet hints of chestnut Harvested in June 2024 7,00€ Buy
The Kukicha Karigane represents the highest quality of kukicha available on the market, a true gem for connoisseurs. Made with leaves and twigs of Gyokuro, Japan's most prized green tea, this kukicha elevates the tasting experience to higher levels.
The Karigane harvested at the end of May 2025 in Kagoshima offers an extraordinary organoleptic profile where the marine and umami notes typical of Gyokuro harmoniously intertwine with the roundness of the twigs. The result is a very refreshing flavor with refined sweetness and complex aroma, less astringent compared to other green teas.
Like all kukicha, it contains very little caffeine but very high L-theanine, offering a relaxing and concentrating effect together, without being stimulating. It is ideal for moments of tranquility or meditation on taste, thanks to its perfect balance between sweetness and aromatic complexity.
Try the Kukicha Karigane in our shop: a sublime taste experience for true connoisseurs.
The Toasted Kukicha from Terzaluna is a special tea obtained from twigs aged three years on the plant and then delicately toasted. Thanks to the three years of maturation of the unharvested leaves, these twigs have accumulated so few stimulants that the theine content is absolutely zero after toasting.
This organic tea harvested in 2024 in Kagoshima has a sweet, delicate flavor, with slightly caramelized and toasted notes that vaguely resemble barley coffee or toasted cocoa, but much lighter and refined.
The beauty of this kukicha lies in its versatility: anyone can drink it in quantity, even in the evening, without fear of insomnia, indeed deriving a relaxing and comforting effect.
Buy it now on Terzaluna and enjoy a moment of pure toasted relaxation. This organic toasted Kukicha represents the perfect choice for those who want a completely caffeine-free tea, ideal for accompanying your evenings in total serenity.
The Kaga Bōucha is a gem hard to find elsewhere, which Terzaluna is proud to offer thanks to its direct relationships with Japanese producers. This slightly toasted kukicha originating from the Kaga region, Ishikawa prefecture, harvested in 2023, represents a unique specialty in the tea world.
Its peculiarity lies in the toasting method: it is done so delicately that the twigs do not burn on the outside but "cook from the inside," a secret process guarded by local masters since the Meiji era. The result is an infusion with an intense golden color and almost liqueur-like consistency, with hints of hazelnut and caramel accompanied by an undertone of fresh green tea.
This tea offers a perfect balance between the roundness of the toasted and the liveliness of the green tea, almost caffeine-free like the other toasted kukicha. The Kaga Bōucha is considered a true Japanese local specialty, appreciated for its delicacy and unique character derived from centuries of artisanal tradition.
Try now the rare Kaga Bōucha in our Terzaluna shop – a sip of Japanese history and tradition.
The Yuzu Kukicha represents a surprising fusion between the tradition of kukicha and the aroma of the most sought-after Japanese citrus fruits. This unique tea combines green kukicha twigs harvested in June 2024 in Kagoshima with dried yuzu peels, creating a harmonious and rare mix.
Yuzu is a typical Japanese citrus, similar to a mandarin but with a more floral and pungent fragrance, very rare outside Japan and very expensive for its uniqueness. The yuzu peels blend perfectly with the umami and vegetal roundness of the kukicha, creating a lively and slightly sweet citrus note, with also a hint of toasted background.
Like all kukicha, it has very low caffeine content, combining aromatic pleasure with lightness on the nervous system. The yuzu adds vitamin C, combining the antioxidants of the kukicha with the tonic and vitamin properties of the citrus for a complete sensory experience.
Savor the Yuzu Kukicha exclusively at Terzaluna: a rare tea that combines traditional Japan with the most sought-after citrus fruits.
Visit our online shop to discover the entire collection of Terzaluna Japanese teas: a journey of aromas and flavors among hundreds of rare and precious teas, selected for you through direct travels to their countries of origin.
Kukicha tea is among the most well-tolerated and safe beverages in the realm of healthy drinks, suitable for practically everyone due to its very low caffeine content. However, it is important to provide some information for conscious and optimal consumption.
Kukicha generally has no particular contraindications and is considered extremely beneficial, rich in minerals, antioxidant, and hydrating. You can drink 2-3 cups a day without problems, and it can also be consumed by children, pregnant women, and the elderly due to its almost caffeine-free nature.
Regarding the thyroid, there is no direct evidence of negative effects of kukicha on this gland. However, those suffering from hypothyroidism or other thyroid dysfunctions should consult their doctor as a precaution, because the absorption of certain minerals in large quantities could theoretically interfere with therapy or thyroid function. In case of thyroid issues, it is always advisable to seek your doctor's opinion, even though kukicha is a light and natural tea.
As with any food or drink, it is good to consume kukicha in moderation. Even though it is caffeine-free, drinking excessive amounts of liquids or mineral-rich teas could cause mineral imbalances or reduce the absorption of other nutrients.
For women who are pregnant or breastfeeding, kukicha is generally considered safe due to its almost caffeine-free nature, and many sources recommend it as an alternative to regular tea. However, as a precaution, it is suggested that women in these delicate stages consult their doctor if they intend to consume it in quantity, to receive personalized advice.
The only real contraindication would be a sensitivity or allergy to Camellia sinensis, a very rare occurrence. In case of known intolerance to green teas, kukicha should also be avoided.
Finally, as with all teas, those taking iron-based medications or supplements should avoid drinking kukicha simultaneously with iron intake, as tannins could reduce its absorption. It is recommended to wait at least an hour between taking iron supplements and consuming tea. For those with iron deficiency, it is preferable to consume tea between meals rather than eliminating it completely from the diet.
Now that you know all the secrets and benefits of kukicha tea, all that's left is to try it yourself to discover how this ancient Japanese beverage can enrich your daily routine with wellness and flavor.
The quality of the raw materials and the freshness of the harvest greatly affect the taste and properties of kukicha. Not all kukicha on the market are the same: the difference between a mass-produced product and one carefully selected is evident from the first sip, both in the aromatic profile and in the health benefits.
Terzaluna is the reference point for those seeking authenticity and superior quality. Thanks to direct travels to Japan, China, and Taiwan, Terzaluna selects teas by establishing personal relationships with small producers and tea artisans. This approach ensures that only authentic, rare, and precious kukicha are found in the shop, hardly available elsewhere, such as the refined Karigane, the rare Kaga Bōucha, or the exclusive Yuzu Kukicha.
Besides kukicha, the Terzaluna site offers an entire universe of rare and precious teas and herbal infusions: from the vast collection of Japanese green teas to refined Chinese oolongs, from high-altitude black teas to the most sought-after botanical infusions. Each category is curated with the same attention to detail that characterizes the selection of kukicha.
Visit our Terzaluna e-commerce and discover the kukicha tea that's right for you: every purchase is the beginning of a sensory journey between tradition and wellness, where each cup tells the story of distant lands and tea masters who jealously guard the secrets of an ancient art.
Now that you know the history, varieties, and benefits of Kukicha tea, the next step is to experience them firsthand. Visit Terzaluna and discover our selection of Japanese teas: a journey through authentic flavors, tradition, and artisanal quality, directly from the heart of Japan to your cup.
