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Kuki means Stem in Japanese. Kuki is a mixture of young tea branches, tea leaf stalks, and sprout stems from the tea tree. The stems are richer in sweetness and aroma than the leaves, and they also contain more amino acids, so they have a stronger flavor.
The leaves and stems contain about twice as much theanine, a component of flavor and sweetness, and about 1.5 times more pyrazines, a component of aroma.

Compared to sencha, you don't have to pay attention to the temperature of the tea to keep the flavor intact, and the taste remains constant.
Sencha is the most popular type of tea in Japan, but stem tea is easier to use than sencha and has a more limpid taste with a deeper flavor, so it is easier to understand and enjoy generally .

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