Kukicha: Analyzing 274 teas from 56 sellers

Use the sections below to compare origins, processing, prices, and real listings side by side.

In our catalog, typical Kukicha listings most often cite Japan, with high roast and low oxidation where processing is listed.

17% include a cultivar and 36% name a producer or garden. Scented or flavored titles appear on about 2.2% of listings — useful to notice when you want a conventional style.

The cultivars we see most often include Yabukita, Blended, Blend, Blend (Yabukita, Fukumidori, Sayama Kaori, Saeakari, And Others), and Yabukita Blend. Common words in titles include kukicha, green, karigane, and leaf.

Shizuoka, Kagoshima, Yame, and Fujieda lead among named localities. Regional detail often names region, prefecture, and origin.

Flavor character on the market skews toward Sweet, Nutty, and Umami. One lot is described as "Full-bodied, but with very low astringency and lower caffeine content than sencha or gyokuro.".

Kukicha on the market — processing language on the market most often mentions harvest, roasted, ichibancha, and first flush. For example: "This tea is grown at an altitude of 400 meters and it is shaded for 20 days to develop the sweet and savory flavor.". Spring harvests dominate where season is listed.

Among listings with usable weight data, the middle of the market sits near €13.95 per 100g (EUR), with many everyday options between €10.44 and €19.70.