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I have used kukicha tea for many years. It does NOT become bitter with longer "steeping". I make it by the gallon, simmer it for 20 minutes with a small piece of cinnamon stick, 3 de-headed cloves and about a half teaspoon of cardamom seeds. I then cool it and put it in glass jars with the "grounds" and spices remaining. It lasts for weeks in the refrigerator and is delicious!

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+I have used kukicha tea for many years. It does NOT become bitter with longer "steeping". I make it by the gallon, simmer it for 20 minutes with a small piece of cinnamon stick, 3 de-headed cloves and about a half teaspoon of cardamom seeds. I then cool it and put it in glass jars with the "grounds" and spices remaining. It lasts for weeks in the refrigerator and is delicious!
-{{Infobox Tea |
-  Tea_name                 = Kukicha |
-  Tea_type                 = [[Green tea|Green]] |
-  Tea_color                = Green |
-  Tea_image                = [[Image:Kukicha-p1030752.jpg|180px]] |
-|
-  Tea_origin               = [[Japan]] |
-  Tea_names                = Stalk Tea, Stick Tea, Twig Tea |
-  Tea_quick                = Popular in Japan. Taste between that of [[gyokuro]] and [[sencha]], with a light flavour and a fresh green aroma.|
-  Tea_temperature          = 80°C |
-  Tea_time                 = 40 sec to 1 min |
-  Tea_infusion_number      =  |
-  Tea_quantity             = 4 teaspoons per litre|
-}}
-'''Kukicha''' (茎茶), 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]] 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]] or [[Matcha]]. When coming from [[Gyokuro]]'s production, it takes the name of '''{{visible anchor|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.<ref>Notes on a box of Japanese tea manufacturer ''Keiko Tea''</ref>
-Kukicha is one of the preferred teas of the [[macrobiotic diet]].<ref>{{cite web|last=Ferre|first=Carl|title=What is Macrobiotics?|url=http://www.ohsawamacrobiotics.com/macrobiotics/what-is-macrobiotics|publisher=George Ohsawa Macrobiotic Foundation}}</ref>
-Kukicha can be added to juice to make a children's drink.
-''Kukicha'' is unique in that it is naturally very low in caffeine <ref>http://www.livestrong.com/article/355587-the-caffeine-in-kukicha-tea/</ref> without any industrial decaffeination.
-==References==
-*Rosa, Dominik M.D.-Dyngus Day Grand Marshal
-<references/>
-==See also==
-{{Teas}}
-[[Category:Green tea]]
-[[Category:Japanese tea]]
-[[Category:Japanese cuisine terms]]
-{{tea-stub}}