Kukicha, Familia Otsuka, Kakegawa

Also called Bocha or 'stem tea', refers to the fact that this tea is made from central nerves, veins and small pieces of leaves that have been separated during the manufacturing process. These parts of the leaf contain many amino acids which makes their infusion quite sweet. In Kyoto, Kukicha is called 'Karigane' and is produced using Gyokuro instead of Sencha. There is also a roasted version.

In the late 1860s, the lord of Kagegawa Castle, a vassal of the shogun Ieyashu Tokugama, rewarded the samurai Genpei Otsuka with land to farm. Five generations later, descendant Mr. Hiroshi Otsuka and his family maintain and manage the family farm, growing and manufacturing the highest quality tea.

A mountainous place blessed with fertile soils, springs, streams, morning mists and good sea breezes from the Pacific Ocean, lovingly cared for by the Otsuka family, whose rows of excellent varietal trees perfectly aligned and pruned seem almost sculpted

Feeding them with a mixture of organic fertilizer and seeds that they cover with straw, providing them with nitrogen and amino acids that, absorbed by the roots, favour their growth and enhance the flavour of their infusion.

By harvesting only twice a year and skipping some harvests, they reduce stress on the bushes, allowing the leaves to grow more vigorously and concentrate more on nutrients, flavour and aroma.

Freshly cut, the leaves are taken to the factory where the Fukamushi manufacturing process begins, which consists of steaming, cooling, rolling and drying, followed by a meticulous selection process to create the base (Aracha) of the different teas that they make. The good work of the Otsuka family has earned them many quality awards throughout their history at the Excellent Green Tea Fair that is held every year in Tokyo. "