The Ultimate Guide to Brewing Twig TeaFrom Quick Daily Cup to Ceremonial Three-Infusion Master Method (2025 Edition)Kukicha – also called “three-year tea” or “winter tea” – is made from the stems, stalks, and twigs of the tea plant (mostly from gyokuro and sencha production).
It’s naturally very low in caffeine (10–25 % of regular green tea), extremely high in L-theanine, minerals, and stem-specific catechins, and has a sweet, nutty, brothy taste that almost everyone loves on the first sip.Here are all the proven brewing methods, from 30-second daily mugs to slow ceremonial sessions.1. Everyday Fast Method (60–90 seconds) –
Best for mornings & officesTea: 3–5 g kukicha (1 heaped tablespoon)
Water: 180 ml at 80–85 °C / 176–185 °F (just off the boil)
Time: 60–90 seconds
Result: Light golden color, sweet, toasty, almost zero bitterness
Re-steep: Yes, 2–3 times (just add 15–20 seconds each time)
Perfect for a quick, calming, low-caffeine start to the day.2. Traditional Japanese Household Method (Grandma Style)Large kyusu or teapot: 8–10 g kukicha
Water: 500–800 ml hot water (80–90 °C)
Steep: 2–3 minutes
Drink continuously throughout the day, topping up with hot water (the stems keep giving flavor for 6–8 refills)
This is how most Japanese families drink kukicha all winter.3. Cold-Brew Kukicha (Overnight Refrigerator Method) – Sweetest & Smoothest8–10 g kukicha in 1 liter cold water
Refrigerator 6–12 hours (shake once or twice)
Strain or drink with the twigs floating (they sink eventually)
Result: Incredibly sweet, almost melon-like, zero astringency, highest L-theanine extraction
The #1 summer drink in Japan in 2025. Add a slice of yuzu peel for heaven.4. Ceremonial Three-Infusion Method (For the Best Kukicha You’ll Ever Taste)Use high-grade karigane (茎茶 from gyokuro/shaded tea plants – white stems, very sweet).First infusion – “The Aroma” 5 g kukicha
100 ml 60 °C / 140 °F water (important – cool water)
3 minutes
→ Pale yellow, intense roasted-nut perfume, silky mouthfeel
Second infusion – “The Body” Same leaves, 100 ml 80 °C / 176 °F water
30–45 seconds
→ Golden color, full umami, brothy, sea-like sweetness
Third infusion – “The Minerals” Same leaves, 100 ml 95–100 °C boiling water
2–3 minutes
→ Deep amber, strong mineral finish, very high calcium & magnesium extraction
This is how tea masters in Uji serve premium karigane.5. Boiled Kukicha (Bancha-style Winter Warmer)15–20 g kukicha in 1 liter water
Bring to boil, then simmer 5–10 minutes
Optional: add a small piece of kombu or a roasted rice grain (genmai)
Result: Dark reddish-brown, extremely rich in minerals and saponins
Traditional winter tonic in Tohoku and Hokuriku – believed to warm the body and strengthen bones.6. Iced Flash-Brew (Japanese Café Style)Brew double-strength hot (8 g in 200 ml 80 °C water, 90 seconds)
Pour directly over a tall glass full of ice
Add lemon or yuzu peel → instant iced twig tea that beats any bottled version
Temperature & Timing Cheat Sheet (2025)Grade / Type
Water Temp
First Steep
Second Steep
Notes
Standard kukicha
80–85 °C
60–90 s
+20 s
Daily drinker
Premium karigane
60 °C → 80 °C → 100 °C
3 min → 45 s → 2 min
Ceremonial method
Roasted kukicha (hojicha-style stems)
95–100 °C
30–45 s
60 s
Almost caffeine-free
Cold brew
4 °C (fridge)
8–12 hours
—
Sweetest possible
Best Kukicha to Buy in 2025 (Global)Ippodo “Kuki Hojicha” (roasted – ultra low caffeine)
Marukyu Koyamaen “Karigane #50” (top-grade shaded stems)
Obubu Tea Farms “Premium Kukicha” (Kyoto, direct from farmer)
Yamamasa Koyamaen “Shiraore Kuki” (white-stem luxury)
Supermarket level: Itoen or local Japanese grocery loose kukicha bags
Pro TipsKukicha gets sweeter the longer you store it (stems absorb moisture and mellow).
Never use boiling water on the first infusion of premium karigane – you’ll kill the delicate perfume.
The twigs can be eaten after brewing or added to soups for extra minerals.
Kukicha is the only tea that gets better with every refill, tastes like liquid roasted chestnuts, and gives you zen calm without the caffeine crash.Brew a pot right now. Your nervous system will thank you.
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