tag:blogger.com,1999:blog-5716967665946843642.post6567260514763488209..comments2023-09-04T20:20:26.859-04:00Comments on Sir William of the Leaf: Kukicha HatsukuraSir William of the Leafhttp://www.blogger.com/profile/15366359211931253914noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5716967665946843642.post-3035763560586505692010-06-06T23:02:15.910-04:002010-06-06T23:02:15.910-04:00Michal,
I figured that the stems should not be ea...Michal,<br /><br />I figured that the stems should not be eaten haha. =] <br />And yes it is a very lovely tea! I have quite a bit of it so I should be getting used to it and figuring out the proper brewing parameters and such!<br />I suppose all tea producers have to make a decision on what they want to do with the leftover material from the higher grade stuff!<br />This tea is good, but is in no way better than the shincha I purchased! <br />Thank you for your knowledge and input =]Sir William of the Leafhttps://www.blogger.com/profile/15366359211931253914noreply@blogger.comtag:blogger.com,1999:blog-5716967665946843642.post-49306253916210217822010-06-06T17:28:50.229-04:002010-06-06T17:28:50.229-04:00:D Do not eat the stems; only leaves of high quali...:D Do not eat the stems; only leaves of high quality teas are supposed to be eaten. Although kukicha can be of great quality, it still is just a tea-trash. (Lovely trash, though, I drink it everyday :D)<br />About the content of leaves - Karigane teas are traditionally supposed to contain 90% of stems and 10% of leaves, but content of leaves is often even much higher - I remember drinking one Gyokuro Karigane by Koyamaen, one of Japan's most famous tea producers, which contained about 40% of leaves, according to my estimation back then.<br />Price of that tea was also much higher than for what you can buy some really high-quality Sencha or even some Gyokuro, because Koyamaen's approach towards Kukicha is that it's equally good to Sencha and other teas and therefore has to be produced with same care and attention. <br />So I would say it really just depends on producer and the approach he has in production of Kukicha. Some think of it as a trash / by-product, some as gold. ;)Michal Tallohttps://www.blogger.com/profile/08126923162982150544noreply@blogger.com