Kukicha, also known as "twig tea", is a unique type of Japanese green tea distinguished by the specific parts of the tea plant used to make it. Unlike most other teas, which are primarily made from the leaves of the tea plant, Kukicha is made from the stems, branches, and twigs. This gives Kukicha its distinctive taste and aroma, which are different from other green teas.

The process of making Kukicha begins with the harvest of the tea plant. The tea plants are carefully tended and harvested at specific times of the year to ensure that the stems, branches and twigs used to make Kukicha are of the highest quality. After harvesting, the stems, branches and twigs are separated from the leaves. This is a labor intensive process often done manually to ensure only the best parts of the plant are used.

After harvesting, the stems, branches and twigs are steamed to prevent oxidation and to preserve the green color. This is an important step in the process as it helps to create kukicha's distinctive taste and aroma. After steaming, the stems, branches and twigs are dried and then rolled and shaped. This helps to further develop the taste and aroma and gives the tea its final shape.

The result is a unique green tea with a light, sweet taste and a rich aroma. Kukicha has a lower caffeine content than other green teas, making it a great choice for those looking for a less stimulating tea. Plus, kukicha is rich in antioxidants and other healthy compounds, making it a healthy and tasty choice for tea lovers.

Kukicha is a wonderful example of the innovation and craftsmanship that characterizes Japanese tea culture. It's a tea that is both unique and delicious, and one that every tea lover should try.