Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Kukicha Green
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kukicha Brew
Optional Enhancements
Method
Kukicha Brew
Bring water to temperature
Heat filtered water to about 75–80°C (167–176°F). If you don’t have a thermometer, bring water to a simmer and let sit 3–4 minutes to cool slightly.
Steep
Pour 12 oz of the 75–80°C water over the kukicha. Steep for 60–90 seconds for a bright, grassy cup with nutty sweetness. For a sweeter, more umami-forward infusion, steep 90–120 seconds. Do not exceed 2 minutes to avoid bitterness.
Strain and serve
Strain the tea into a cup or pour from the teapot through a fine mesh. Taste and adjust: kukicha is naturally sweet with nutty, woody notes.
Optional Enhancements
Honey or sugar: If you prefer a sweeter cup, stir in 1 tsp honey or light brown sugar while the tea is warm until dissolved. This accentuates the sweet-umami character without masking the grassy notes.
Citrus zest: For a bright aromatic lift, add 1/4 tsp lemon peel or yuzu zest to the cup right after straining. Swirl briefly and discard the zest after drinking if desired.
