Kuki Cha Sencha, also referred to as “twig tea” (kukicha) is produced using the stems, stalks and twigs used from Sencha production. Unlike green teas that mainly use the leaves kuki cha incorporates parts of the plant that are typically discarded during production.

To create kuki cha sencha the twigs and stems are harvested alongside the leaves. Processed similarly to other green teas. After harvesting the tea is steamed to prevent oxidation rolled and then dried. The resulting tea boasts a flavour profile often described as mildly sweet nutty, with subtle hints of grassiness. Kuki Cha in general is highly regarded for its lower caffeine content compared to other green teas. It has become a choice for individuals who are sensitive to caffeine or prefer to moderate their consumption. Its smooth and refreshing taste makes it enjoyable both when served hot or cold. Apart from its flavour and low caffeine content kuki cha is believed to provide health benefits associated with green tea such as antioxidants and potential support, for overall well being.