#716 These kuki or stalks, obtained during sencha and bancha production, are toasted to a dark chocolate-like finish. Despite their bold color, these stalks produce a subtle flavor with a hint of sweetness. Without the leaf, the stalks are nearly caffeine free, thus perfect for day or evening.
Preparation: 3 g tea leaves (2 level teaspoons) per 8 oz cup of filtered water, boiled and cooled to 80°C/176°F. Allow to brew 3 min.