Of definite interest. One can taste the wood pulp of the twigs, and
something that tastes like bark, also. This is a very full taste. The
twigs float so it doesn't make it easy to strain, next time I'll try
the empty tea bags I got once and seldom use. I'm beginning to think
of my switch back from iced tea to hot teas; isn't it early in the
summer for that? Toci

On Aug 26, 3:54 pm, toci yahoo.com> wrote:

Is this a green or roasted kukicha? I still occasionally drink roasted
but I've given up on the green stuff. It does make really good iced
tea and the caffeine content is supposedly low with it. I sometimes
sweeten it just a hint with some yellow lump sugar or a raw cane
sugar, but just a small amount not enough to make it "sweet." I'm
still up for iced tea and sadly summer is coming to a close for me.

- Dominic

On Aug 26, 4:40 pm, "Dominic T." gmail.com> wrote:

I let my green spent leaves infuse all day at room temperature and
toss down late afternoon. I'd do this more often but I cant wait that
long.

Jim

PS I start the infusion with cold water. It seems a little more
crisp at the end of the day.

Dominic T. wrote:

...to the point...