Added: 05/10/2006 |
Kukicha Tea -- the Best Organic Tea in the WorldKukicha, known also as stick tea due to the long thin shape of the blend, is made by collecting stalk fractions of sencha and gyokuro and processed to the place green blend. This type of tea is made exclusively from stalks produced by harvesting of three leaves and one bud. Kukicha Tea is famous for its fresh green aroma and light flavor, which make it a widely recognized favorite. However, despite being comparatively inexpensive, it is seldom seen outside Japan.
Kukicha Tea is recognized as the easiest of all Japanese teas to brew. As compared to other tea varieties that are never boiled, this tea is simmered the full flavor from its twigs. To make this uniquely flavorful drink, three level tablespoons of Kukicha are added to one liter of water; the mixture is then brought to a boil and simmered gently for 3 to 5 minutes. The twigs can be used again, yet several fresh twigs are required for full-bodied flavor. Alternatively, you can use Kukicha Tea bags which usually contain some leaves. However, if you want to avoid caffeine, it's advisable to use whole Kukicha. For a wonderful refreshing summer drink, combine equal portions of chilled Kukicha Tea and apple juice.
Regarded as one of the most popular Japan green teas, Kukicha Tea is said to contain the lowest amount of caffeine of all traditional teas. With its rich flavor, the drink is refreshing and soothing and the ideal option for meal's end. Each part of a tea bag is designed with the highest care, while the tea flavor reflects the curing process, the season picked and the soil it is grown in. The growers of the organic Kukicha Tea express their commitment to stewardship of the water, land and tea bushes, ensuring top quality of one of the best organic teas worldwide.
Pleasantly rich and roasted, Kukicha Tea owes much of its popularity to its healing properties. Thus, the tea is rich in natural tannins which are able to neutralize acids in food consumed and aid in digestion of grains. Owing to the particularly low caffeine levels, Kukicha Tea is regarded as the ideal beverage for both adults and children greatly benefiting the health.
One of the most widely reputed tea variations, Eden Kukicha Tea is usually crafted during autumn, when the caffeine level is at its lowest. Dried leaves, small stems and twigs are picked from a tea bush and are allowed to dry and age before steaming to make them softer. The next stage is a patient roasting aimed at developing distinctive aroma and flavor which makes Kukicha Tea extremely popular among natural food aficionados. The traditional processing enhances natural flavor and nutrients of the tea. For many centuries, Kukicha Tea has been produced in the traditional manner, without adding any dyes, flavorings or additives during processing, which contributes to its reputation of healthy body and spirit drink.
In the 1960s, Kukicha Tea was popularized in Europe and the United States by the founder of modern macrobiotics, George Ohssawa who considered this tea to be the ideal complementary beverage for a vegetarian diet, owing to its alkaline qualities.
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