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During the fall in the Uji district, traditional center of the Japanese tea industry, tea farmers turn to the harvest of tea twigs for Kukicha, “the peasant’s drink”, so-called because farmers drank it after selling the leaves to sophisticated urbanites as a cash crop. The farmers carefully select 40% medium 3-yr, 40% thick 10-yr, and 20% thin twigs and leaves aged 1 year, before gently roasting each variety separately to bring out its rich flavor.
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