Tsugumi Kukicha from Kyoto Obubu Tea Farms

Tsugumi Kukicha

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Autumn Leaf Pile, Burnt Sugar, Char, Mineral, Roasted, Roasted Barley, Seaweed, Smooth, Toasted, Umami, Wood, Bitter, Brown Rice, Charcoal, Dry Grass, Dry Leaves, Grain, Grass, Kale, Pecan, Roasted Nuts, Toasty, Vegetal, Wet Wood, Brown Sugar, Molasses, Round, Sweet, Woody
Sold in
Not available
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 1 min, 15 sec 5 g 10 oz / 284 ml

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4 Tasting Notes View all

  • “There’s a… floralness to this one, a rich nuttiness and a sweet honey aftertaste. I really, really like it. Like. wow. What even is this? The most glorious thing in a cup. What makes it so...” Read full tasting note
  • “DIY Kyoto Obubu Advent Calendar – Day 2 Ahhh… So glad I saved this for last, since those last two weren’t super successful. It’s nice to have a sure thing to enjoy at the end of the day! This is...” Read full tasting note
    85

From Kyoto Obubu Tea Farms

Medium-heavy in body with a lingering presence, Tsugumi has notes of pecans and chamomile. With a pale orange hue, this roasted Kukicha releases an aroma of wood, peat moss and toast. Produced from the stems of summer harvest Tencha leaves, Tsugumi is roasted in order to bring out its unique flavors.

Taste: Astringent
Body: Medium
Texture: Sharp
Length: Medium
Harvest: July
Tea Cultivar: Yabukita
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried, Roasted

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

4 Tasting Notes

76 tasting notes

There’s a… floralness to this one, a rich nuttiness and a sweet honey aftertaste. I really, really like it. Like. wow. What even is this? The most glorious thing in a cup. What makes it so different…? I have had so many… still good, perfectly satisfactory roasted teas, but this?? What other level of ambrosia is this?? I feel like this is the roasted-tea ideal I have in my memory and have been searching for, and until now have been settling for less. And less is still… really good, but this is a perfection I have only ever dreamed of.
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Recommended
4310 tasting notes

DIY Kyoto Obubu Advent Calendar – Day 2

Ahhh…

So glad I saved this for last, since those last two weren’t super successful. It’s nice to have a sure thing to enjoy at the end of the day! This is a wonderful kuki-hojicha, toasty and cozy and all the good things. And today I’m actually getting a distinct black sugar note! Along with lovely autumn leaves and toasted grains.

Just… yes. :)

Flavors: Autumn Leaf Pile, Brown Sugar, Dry Leaves, Grain, Mineral, Molasses, Roasted, Round, Smooth, Sweet, Toasty, Woody

Preparation
190 °F / 87 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML
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