My father distractedly picked up the cup of Kukicha I proffered him. He brought it to his mouth, took a sip then:
�??What is that?�?� he spouted outraged.
Clearly, not everyone�??s cup of tea.
Or rather, not everyone�??s cup if you are expecting a traditional black or green tea.
Since Kukicha is made with the stalks of the tea bush, it has a distinctly unusual taste. But if you are reasonably open-minded about your notion of tea, it is also unusually rewarding. Its warm, soothing flavor makes it a perfect tea for the evening. Having had it for breakfast this morning, though, I must admit I appreciated its gentleness. It�??s a murmured wakey wakey to Assam�??s loud wake up! call.
Because it was morning and I was in a rush, I used a Lima teabag, which was acceptable, although not the best Kukicha ever. I brewed it in steaming water for about two minutes. It took a lovely light copper color and gave out a scent of toasted cereals�??or at least what imagine toasted cereals to smell like. In the mouth, it reminded me of barley coffee, as Kukicha always does, especially in the long note at the end. Rich and enveloping like a Macchiaioli painting.
I tried to explain all this to my father but perhaps my persuasion skills need honing.
He looked at me from above his glasses and:
�??I�??ll make myself an English Breakfast,�?� was all he deigned to reply.