Time for some Kukicha. My old time favorite tea.
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Time for some Kukicha. My old time favorite tea.
Attachment 104358
I have heard many good things about it, but I have not seen. Thanks for the picture Max. I'll try it once. :)
B.
Be sure to get Kukicha as there's also Kokeicha. Also very good but different.Quote:
Originally Posted by fonthunter
Let me gentlemen add a couple of remarks about kukicha. As everyone of you know, this is a tea from Japan, however, as for the "common" kukicha, no tea leaf is used for its production. It is made from tea twigs and stalks, although from the Camellia Sinensis tree, that is, the parts you would never want to see in your quality tea.
Kukicha usually comes from what remains of the production of Sencha or Matcha, or, in special cases, from the production of Gyokuro Cha: in this latter case it is called Karigane or Shiraore.
In order to have these twigs taste "good", they are usually roasted and dried, and this is where they get their typical "nutty" aroma and flavors.
Although it comes from the Camellia Sinensis tree, just like most of the Chinese and Japanese tea, kukicha is hardly considered as "real tea" by tasters.
As for Kokeicha, it is a "formed tea", that is pressed "little sticks" made of tea debris, usually from lower quality matcha. The process consists in adding a little of water to the tea powder, then kneaded and extruded with a machine in order to get short "sticks" or "needles".
My latest Chinese Yi Xing Clay Teapot. Arrived yesterday. For two person (100ml) ...or 2 teacup for me. :)
Sooooo lovely!! :)Quote:
Originally Posted by fonthunter
Yeees, but this is the smallest favorite: :)
It looks like a Gong Fu Teapot. Do you like making Gong Fu tea?Quote:
Originally Posted by fonthunter
Isn't there a song about that...Gong Fu Fur Tea...Gong Fu Fur Tea...:)
Mick
Everybody was Gong Fu brewing, their leaves were gently stewing...Quote:
Originally Posted by MickR
Very sorry, guys. Mick opened the door and I bumbled through.
