For green kukicha, I usually use about 2 tsp per cup, with water at 170
degrees F (or thereabouts) and brew for a minute to a minute and a half. I
find you can get more infusions from the same leaves when using the 2 tsps.
vs. the usual 1 tsp.

I have also tried the twig only kukicha (a browner cup) and can usually get
a good brew with a 1-2 minute steeping. But generally I prefer the green
kukicha.

Wendi
"Rona Yuthasastrakosol" wrote in message
...
I was having a discussion about brewing tea today. One person mentioned a
Chinese tea which was brewed by pouring boiling water over the leaves,
throwing out that water after 30 seconds, then pouring more water over the
leaves and letting it steep, then drinking that second steeping. I
replied
that when I was in Japan, a similar tea was prepared the same way, but now
I
can't remember what kind of tea it was. I've done a search, and I think
it
might have been kukicha. However, I cannot find brewing instructions for
kukicha. Does anyone know how to brew kukicha? Or of any Japanese tea
that
is brewed the way I described?

Also, I vaguely recall reading a discussion here of why some teas are
prepared the way I described above. I can't remember the reasons for
throwing out the initial steeping/rinsing (removing astringency?) and
can't
find it using google groups. Could someone enlighten me once more?

Thanks!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***