Kukicha, or twig tea, also known as bōcha, is a Japanese green tea style made of stems, stalks, and twigs, which mostly come from the processing of sencha and matcha when the stems and twigs are left behind. After the steaming and drying process of sencha, leaves are separated based on colours: dark green leaves are sencha, and the light green stems for kukicha, etc. These are separated either by labor or sorting machines.
Kukicha has a unique flavour and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other green teas. Kukicha is sweet because it is high in L-theanine, an amino acid that not only contributes flavour but also benefits the brain, producing the great feeling that comes with enjoying tea. L-theanine is naturally produced in the roots, and from there it’s sent to the leaves via the stem. Steep Kukicha as you would for any green tea.