What is Kukicha Twig Tea?
Kukicha is made from the twigs, stems, and coarse leaves of the tea tree, just as green and blackis a product of the leaves, and white tea is made from the buds. In Uji Japan, the old tea district located between the ancient capitals of Nara and Kyoto, tea farmers would make kukicha for themselves after selling the more valuable leaves and buds. They developed a precise method for creating this 'peasant's drink'. Like sencha green tea, there are myriad health benefits of kukicha tea. It is made by first steaming the harvested plant. The twigs are sun dried and then stored in paper bags for two to three years, allowing the flavor to develop. Following the aging process, they are cut to specific lengths, and then grouped according to their grade. Each grade is roasted for different durations and temperatures in order to end with the consistent desired taste of kukicha twig tea - light and nutty. George Ohsawa, the founder of macrobiotics, and Michio Kushi, one of his disciples, popularized the drink, spreading the knowledge of the natural kukicha tea benefits. The macrobiotic diet consists of mostly whole grains, fruits and vegetables, legumes, and seaweed, with kukicha as one of the recommended beverages. Drinking Kukicha Twig Tea
Like green tea, twig tea should be made with hot, not boiling water. Allow boiled water to cool, then steep the tea for up to three minutes. Unlike black tea, kukicha has almost no caffeine - approximately ten percent the amount of a cup of coffee. It can be enjoyed throughout the day without the adverse effects of caffeine. Brewed kukicha can also be mixed with apple juice and served cold.
Health Properties of Twig TeaKukicha tea benefits are numerous and potentially profound. Its primary impact lies in its alkalizing abilities; kukicha tea helps to alkalize the body's fluids and tissue, thereby balancing acidity levels and preventing disease. Most people have too much acid in their body, caused by a diet rich in acid-forming foods, such as meat, eggs, dairy products, white flour, sugar, and artificial sweeteners; and, few alkaline foods which include fresh vegetables and most fruits.Even a mild case of acidosis can, over time, manifest in the form of cardiovascular problems, difficulty losing weight, bladder or kidney trouble, a weak immune system, premature aging, joint and bone problems, and fatigue. This is because an acidic body has to borrow buffering minerals, such as magnesium, calcium, and potassium from the bones and vital organs. These nutrients are then used to neutralize acid and remove it from the body, but are unable to complete their normal functions. Also, as a response to an overabundance of acid, the body conserves fat in order to trap and protect itself, leading to unnecessary weight gain.
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