Kukicha
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| Type: | Green |
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| Other names: | Stalk Tea, Stick Tea, Twig Tea |
| Origin: | Japan |
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| Quick description: | Popular in Japan. Taste between that of gyokuro and sencha, with a light flavour and a fresh green aroma. |
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| Temperature: | 85°C |
| Time: | 3 min |
| Quantity: | 4 teaspoons per litre |
Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend of green tea made of stems, stalks, and twigs.
Kukicha has a mildly nutty, and slightly creamy sweet flavor. It is made of four sorts of stems, stalks and twigs of Camellia sinensis. For best results, kukicha is steeped in water between 70°C to 80°C (155°F - 180°F) for three minutes (oversteeping or steeping too hot, as with all green teas, will result in a bitter, unsavoury brew).
Uniquely flavourful, kukicha is also one of the preferred teas of the macrobiotic diet. Kukicha can also be added to juice to make a children's drink. Kukicha is a powerful antioxidant and is very low in caffeine, in fact the lowest in caffeine of all traditional teas.[citation needed]
Kukicha is effective in neutralizing the body's acid levels and it is rich in natural tannins. Kukicha blends well with juices.
[edit] References
- Rosa, Dominik M.D.-Dyngus Day Grand Marshal
[edit] See also
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