Kukicha
Japan's twig tea — made from the stems and stalks of sencha or matcha production, producing a mild, slightly nutty low
Kukicha (茎茶, 'twig tea' or 棒茶 bōcha, 'stick tea') is a Japanese tea made from the stems, stalks, and fine twigs of Camellia sinensis plants rather than the leaf tissue. These structural plant parts are removed during the sorting of premium sencha and gyokuro production — material that would otherwise be discarded or used in low-value blends — and processed into kukicha through a separate roasting or steaming step. Because stems and stalks have lower catechin concentrations than leaves but retain significant amino acid content (particularly L-theanine, which is transported through stems to the leaves), kukicha produces a tea that is mild, slightly sweet, slightly nutty or hay-like, and significantly lower in caffeine than leaf-based teas.
Quick facts
- Type
- Tea
- Origin
- Japan (Shizuoka, Kyoto, Kagoshima; stems sourced during sencha and matcha production)
- Oxidation
- Green (unoxidised)
- Caffeine
- Low
- Astringency
- Very low — stems have lower catechin content than leaves
- Sweetness
- Light, slightly nutty-sweet
- Body
- Very light
- Tasting notes
- roasted nuts, hay, light sweet grass, mild woody, clean finish
Production: Stems from Sencha and Gyokuro Sorting
Kukicha is produced from the stems, stalks, and secondary twigs separated during the sorting and grading of sencha and gyokuro. After the leaf tea is processed (steamed and dried), sorting machines and hand-sorting separate the leaves from the stems and stalks. For premium grades of gyokuro and tencha, a higher proportion of stem material is removed to ensure the final tea consists primarily of pure leaf. This removed stem material is then processed separately into kukicha: typically lightly roasted or steamed to stabilise the flavour, then cut to relatively uniform lengths for visual consistency. Karigane (雁が音) is a high-grade form of kukicha made from the stems of gyokuro plants — since gyokuro undergoes shading which increases theanine throughout the plant including the stems, karigane has noticeably more umami sweetness than standard kukicha from sencha stems.
Caffeine Content and the Stem Chemistry
Caffeine in the tea plant is concentrated primarily in young leaves and buds. Stems and stalks contain significantly less caffeine than leaf tissue — they function primarily as structural support and water/nutrient transport rather than as photosynthetically active tissue. This means kukicha has substantially lower caffeine content than comparable leaf teas: estimates range from 20–50% of equivalent leaf tea caffeine, depending on the specific plant material and processing. The amino acid (theanine) distribution in stems is different from leaves but not absent — theanine is produced in the roots and transported upward through stems to leaves, meaning some theanine is present in stems before transport is complete. This contributes mild umami sweetness to kukicha, particularly in karigane from shaded gyokuro plants.
Roasted Kukicha (Bōcha) and Hojicha Comparison
While basic kukicha can be lightly steamed or minimally processed, a roasted variant (bōcha, 棒茶, 'stick tea') applies additional roasting to the stem material — similar to the hojicha roasting applied to leaf tea. Roasted kukicha/bōcha has a more pronounced toasty, caramel, and slightly smoky character compared to unroasted kukicha. It is most closely associated with the Kaga (Kanazawa) area of Ishikawa Prefecture, where bōcha is the traditional local everyday tea. Hojicha is roasted leaf tea (primarily bancha); bōcha is roasted stem tea. They have similar roasted characters but different structural origins — bōcha tends to be milder and slightly sweeter in base character due to the lower initial catechin content of stems.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-07
- encyclopedia — accessed 2026-05-07
Frequently asked questions
Is kukicha lower in caffeine than sencha?
Yes. Stems and stalks contain significantly less caffeine than leaf tissue. Kukicha typically has 20–50% of the caffeine found in equivalent amounts of sencha. This makes it one of the lowest-caffeine options among genuine Camellia sinensis teas (as opposed to herbal tisanes which have zero caffeine). It is sometimes recommended for children, the elderly, or those who want a calmer tea option without switching entirely to caffeine-free herbal infusions.
What is karigane, and how is it different from standard kukicha?
Karigane (雁が音) is a premium grade of kukicha made from stems and stalks sourced from gyokuro plants. Because gyokuro undergoes extended shading (20–30+ days) which increases theanine throughout the plant — including in the stems — karigane has noticeably higher theanine content and more umami sweetness than standard kukicha made from sencha stems. Karigane is more expensive and more delicate in character; regular kukicha is more affordable and has a simpler, lighter profile.
How should kukicha be brewed?
Kukicha brews well at 75–85°C water with a 60–90 second steep. The stem structure extracts slightly differently from leaf tissue — a longer steep time than gyokuro but shorter than standard sencha is usually optimal. The infusion is very pale yellow-green to almost colourless, lighter in colour than leaf teas. Multiple infusions (2–3) are possible. Bōcha (roasted kukicha) can be brewed at slightly higher temperatures (85–95°C) due to the roasting step, which makes it more tolerant of higher temperatures.