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Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas. Regular Kukicha material comes from production of Sencha or Matcha. When coming from Gyokuro's production, it takes the name of (雁ヶ音 / かりがね) or (白折 / しらおれ). ''Kukicha'' has a mildly nutty, and slightly creamy sweet flavour. It is made of four sorts of stems, stalks and twigs of ''Camellia sinensis''. For best results, ''kukicha'' is steeped in water between to . Green varieties are best steeped for less than one minute (oversteeping or steeping too hot, as with all green teas, will result in a bitter, unsavoury brew). It is common to steep ''kukicha'' for three or four infusions. Recommended steep durations: First infusion: 40 sec, 2nd: 15 sec, 3rd: 30 sec.〔Notes on a box of Japanese tea manufacturer ''Keiko Tea''〕 Kukicha is one of the preferred teas of the macrobiotic diet. Kukicha can be added to juice to make a children's drink. ''Kukicha'' is unique in that it is naturally very low in caffeine 〔http://www.livestrong.com/article/355587-the-caffeine-in-kukicha-tea/〕 without any industrial decaffeination. ==Notes and references== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kukicha」の詳細全文を読む スポンサード リンク
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