Green tea is produced from the leaves of the white-flowered evergreeen called Camellia Sinensis. It is made by steaming or pan-firing the leaves immediately after plucking in order to prevent oxidation and also preserve the tea's natural oils and important natural oxidants; afterwards the leaves are rolled and dried. Green tea is the main choice among Japanese tea drinkers today.
 
Kukicha (twig tea) is made from the stems of the Sencha plant. Because it is made from the stems, it has less caffeine than leaf-only green tea. It has a mild taste with less bitterness, and can be enjoyed at any time of the day. It's perfect for the whole family to enjoy.

To prepare: Use 2 rounded tsp of tea for up to 16 ounces of water. Heat water to 180 degrees(just before boiling) and pour over tea leaves; steep for 3 minutes.
 
Origin:Shizuoka, Japan