"Wendi" wrote in message
...
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.


Thanks. Do you "rinse" them first? Or just brew them straight?

Someone else explained to me that kukicha, genmaicha, and sencha are the
three Japanese teas that are traditionally rinsed. However, kukicha is the
only one that most Japanese people will rinse, the others are often brewed
straight.

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