Kukicha or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea

Green tea

Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally...

 or in more oxidized processing. Kukicha has a unique flavor and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas.

Regular Kukicha material comes from production of Sencha

Sencha

Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "decocted tea," referring to the method that the tea beverage is made from the dried tea leaves...

 or Matcha

Matcha

refers to finely-milled green tea, most popular in Japan. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream...

. When coming from Gyokuro

Gyokuro

Gyokuro is a fine and expensive type of green tea from Japan. It differs from the standard green tea known as sencha , because it is grown under the shade rather than the full sun. Another Japanese green tea that is shaded during growth is kabusecha , which differs from gyokuro in the length of...

's production, it takes the name of Karigane (雁ヶ音 / かりがね) or Shiraore (白折 / しらおれ).

Kukicha has a mildly nutty, and slightly creamy sweet flavor. It is made of four sorts of stems, stalks and twigs of Camellia sinensis. For best results, kukicha is steeped in water between 70°C to 80°C (155°F - 180°F). Green varieties are best steeped for less than one minute (oversteeping or steeping too hot, as with all green teas, will result in a bitter, unsavoury brew).

It is common to steep kukicha for three or four infusions. Recommended steep durations: First infusion: 40 sec, 2nd: 15 sec, 3rd: 30 sec.

Kukicha is also one of the preferred teas of the macrobiotic diet

Macrobiotic diet

A macrobiotic diet , from "macro" and "bios" , a dietary regimen which involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables avoiding the use of highly processed or refined foods and most animal products...

. Kukicha can also be added to juice to make a children's drink.