Kukicha, or twig tea, is a Japanese blend of green tea made of stems, stalks, and twigs.

Kukicha has a nutty, slightly creamy flavour, with a slight taste of rooibos. It is made of four sorts of stems, stalks and twigs of Camellia sinensi.

For best results, kukicha is steeped in water between 70 to 80 C (155 - 180 degrees Fahrenheit) for three minutes (otherwise, like all green teas, the result will be a bitter, unsavoury brew).

Uniquely flavourful, kukicha is also one of the preferred teas of the macrobiotic diet. Kukicha can also be added to juice to make an excellent children's drink. Kukicha is a powerful anti-oxidant and is very low in caffeine, in fact the lowest in caffeine of all traditional teas.

The tea can be dry fried in an iron pan that makes the tea more alkaline and healthy for disease that thrive in acidic conditions.