Kukicha

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This is an old revision of this page, as edited by SundogSam (talk | contribs) at 16:24, 17 August 2014 (It improves with long simmering in certain spices.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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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