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Kuki-Cha Tea

Kuki-Cha Tea is sometimes translated as "stick or twig tea."

It is made from the small twigs and leaf stems that are discarded in the making of other tea such as high grade mat-cha.

They are harvested after the last tea harvest, allowed to dry out a bit, then steamed, then roasted 4 separate times to develop the flavour.

It has a light flavour and is mildly sweet, and is inexpensive.

If Kuki-Cha Tea is sold in tea bags, then it will have some leaves as well.

Cooking Tips

Kuki-Cha Tea needs to be simmered.

Use 3 tablespoons of the tea to 1 litre / 2 pints / 4 cups of water, bring to a boil, lower to a simmer and simmer for up to 5 minutes, then strain into cups.

A second batch can be made with the used twigs just by adding a few pinches more of the same to them to freshen them up.

When using the tea bags, put one in a cup, pour boiling water over it, let steep for 5 minutes.


Low in caffeine, except if the leaves are included.


Black Tea; Cream Tea; Darjeeling Tea; Green Tea; Jasmine Tea; Kuki-Cha Tea; Mate Cocido; Me-Cha Tea; Oolong Tea; Pu-Erh Tea; Tea Balls; Tea Press; Tea Trappings; Tea; Tisanes; Tregothnan Tea; Tregothnan Tea; Usucha Tea; White Tea; Yak Butter Tea; Yerba Mate

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Also called:

Kuki-Cha (Japanese)


Oulton, Randal. "Kuki-Cha Tea." CooksInfo.com. Published 26 February 2005; revised 27 May 2009. Web. Accessed 03/24/2018. <http://www.cooksinfo.com/kuki-cha-tea>.

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