What is Kukicha tea?
Kukicha (“Twig tea”) is a blend of tea leaves (Sencha or Bancha) and stems of the tea plant. It is available in green and slightly oxidized varieties. Kukicha is a very organic and wholesome type of tea. It used to be a “poor man’s brew”. The farmers put to use what was left after the premium green tea stock was sold. Nowadays, loose leaf Kukicha is prized for its smooth nutty taste and abundance of nutrients. In holistic medicine, twig tea is famous for its macrobiotic quality. It is lighter on a pocket compared to other Japanese tea varieties such as Matcha, Sencha or Gyokuro, which is hardly a sign of inferiority.
What are the benefits of kukicha tea?
Kukicha tea promises plenty of good things for your body. Its most important benefit is that it alkalizes the system. By reducing acidity levels in the body, it helps ward off a bunch of common ailments. Its alkalizing nature along with its tannin content also contribute to a healthier digestive system. Kukicha tea will help your body digestion and therefor derive more nutrition from your food. The tea is also a good source of calcium and essential vitamins. Over time, it can repair and rejuvenate your skin, lower your blood pressure and cholesterol levels, fight bacterial infections, and detox your system with its antioxidants.
Sweet, vegetal, slightly nutty. The tea is naturally very low in caffeine. Stems and stalks simply do not contain caffeine, it is all left to the youngest leaves of the tea plant.
Best loose leaf Kukicha should have a decent amount of tea leaves in the mixture. When choosing the tea, take a closer look. The green tea blend would appear like a two-tone melange with pale green stems and deep green speckles of tea leaves. There is also an roasted Kukicha variety on the market. This one is darker brownish in color and toasty on the palate.