Quick answer

For a bright, balanced cup of Yuzu Matcha Kuki Cha, steep the tea in water heated to 170°F (77°C) for 2-3 minutes. This temperature preserves the yuzu citrus notes without bringing out bitterness from the matcha.

What makes Yuzu Matcha Kuki Cha different

Unlike standard matcha that is whisked into a suspension, Kuki Cha (also known as kukicha) is made from the stems and twigs of the tea plant. When you brew Yuzu Matcha Kuki Cha, you're drinking an infusion of these stems along with yuzu peels and a dusting of matcha powder. That means the leaves stay in the infuser, and the resulting liquid is lighter, less creamy than traditional matcha, and carries a gentle toasty character from the stems.

Because the matcha is sprinkled rather than fully blended, you get a mild green tea flavor that pairs well with the floral-citrus notes of yuzu. The water temperature matters: too hot, and the matcha particles can become astringent; too cool, and the yuzu flavor won't fully release.

How to brew Yuzu Matcha Kuki Cha step by step

  1. Heat your water to 170°F (77°C): Boil fresh water and let it cool for about 60 seconds after coming off a boil. Or use a kettle with temperature control. Avoid boiling water — it will scorch the matcha and mute the yuzu. If you don't have a thermometer, bring water to a boil and let it rest off the heat for 90 seconds before pouring.
  2. Measure the tea: Use one teaspoon of Yuzu Matcha Kuki Cha per 8-10 oz (240-300 ml) cup. The stems and yuzu pieces are light, so a level teaspoon works well. No need to sift or whisk since the matcha is already sprinkled in.
  3. Pour and steep for 2-3 minutes: Pour the hot water over the tea and let it steep uncovered. Stir gently once or twice to help the matcha disperse. Don't exceed 3 minutes or the matcha particles can become chalky. Set a timer. Over-steeping is the most common mistake — it makes the tea taste flat and the citrus notes fade.
  4. Strain or pour straight: If you prefer a clear cup, pour through a fine-mesh strainer. Otherwise, the stems and yuzu pieces will settle at the bottom. Sip without drinking the sediment for a smoother finish.
  5. Add optional sweetness or a second steep: The tea is naturally slightly sweet from the stems, but a small drizzle of honey or agave highlights the yuzu. The leaves still have flavor — pour more hot water for a second, lighter steep. A second steep at 185°F (85°C) for 4 minutes draws out deeper stem notes without bitterness.

What you'll need

  • Yuzu Matcha Kuki Cha: Yuzu Matcha Kuki Cha is zesty. Yuzu is an east-Asian citrus evoking lemons and mandarin oranges, but with a floral quality unique to yuzu. Sprinkled with stem tea and matcha. The yuzu adds an unexpectedly floral citrus note that complements the earthy stem tea — this blend isn't just matcha, so treat it as a delicate infusion to keep the citrus bright.

    Yuzu Matcha Kuki Cha

    Yuzu Matcha Kuki Cha