Roasted Green Stem Tea | Kukicha

Meet our Roasted Green Tea — kukicha from Coonoor, Nilgiris. Unlike most green teas made from leaves, kukicha is made from the stems and twigs. We gently roast those stems until they develop a warm, caramel-nut overtone and an inviting, bakery-like aroma that even coffee drinkers reach for.

• What it is: A specialty green tea made only from the stems & twigs of the tea plant.

• Origin: Coonoor, Nilgiris (India's Blue Mountains). High altitude, clean air.

• Flavour: Sweet, warm, nutty. Think roasted almonds, with a smooth finish.

• Key Fact: Naturally lower in caffeine than leaf tea. No bitterness.

• What makes it special — terroir & origin
  Grown on the cool slopes of Coonoor in the Nilgiris, this tea carries the hills in its cup: crisp mountain air, frequent mists, and well-drained soils produce a clean, slightly honeyed base note and an elegant, rounded sweetness. Nilgiri teas are known for clarity, floral lift, and a soft fruitiness that plays beautifully with roasting.

• The craft — art in a cup
  We source stems from small lots, then sort and roast them with care. The roasting step transforms fresh green notes into toasty, caramelized layers — the same chemical magic that gives roasted green teas their soothing, coffee-friendly profile. The result is a hand-finished, artisanal tea that feels both honest and grown-up.

Why You’ll Love It

• For Coffee Fans: It's the toasty, robust alternative you’ll actually enjoy. All flavour, no jitters.

• Cold Brew Magic: Steep it cold. The flavour becomes incredibly sweet & refreshing.

• Artisanal Craft: Small-batch, carefully roasted in India to develop its signature nutty character.

• Easy to Brew: Hard to over-steep. Forgiving and always smooth.

• Perfect for: low-caffeine evenings, chilled tea brew while working out, and refreshing cuppa for sipping all day. 

Quick Brew Guide

Hot Tea (2-5 min):

1. Use 1 tea-spoon per cup.

2. Heat water to 85°C (just off the boil).

3. Steep for 2-3 minutes or longer for extra burst of flavour. Drink as is—no sugar needed.

Cold Brew (6 hrs):

1. Add 2-3 table-spoon to 1 litre of cold water.

2. Refrigerate for 6+ hours.

3. Strain & serve over ice. Unbeatable smoothness.

4. Add honey, a fruit (pear/orange/apple) or 2 drops vanilla extract to the cold brew for richer experience

Because it’s made from stems, kukicha is naturally lower in caffeine than leaf green teas. That makes it a friendly option for late afternoons, gentle mornings, and anyone who wants flavour without the jitter. Roasting reduces a little of the antioxidant punch compared to raw green teas, but it also produces aromatic compounds that promote calm, comforting sensations — the kind of cup that relaxes rather than revs. (Not medical advice — just good tea facts.)