Cultivated within the fog-shrouded slopes of Kirishima Mountain, Japan’s most southern tea cultivation region, the precious trees are tenderly curated for by the Yoshinaga family. Delicately gathered, the leaves are carefully selected to only retain their vibrant green stems and twigs prior to being harmoniously combined with Yuzu, unraveling a revitalising and sweet infusion boasting a citric lime fruitiness.
Refreshing, Sweet, Citrus
Kukicha Green Tea, Yuzu
Spring First Flush
Kyusu, Classic teapot in Ceramic or Porcelain.
Learn how to make Yuzu Kukicha to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 85°.
Weigh 1.5g of Yuzu Kukicha, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep ⅚ mins.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.