Kukicha is a Japanese tea made from the stems, stems and twigs of the tea plant. It has a unique, sweet, nutty, and slightly creamy flavor, and is rich in antioxidants and low in caffeine. It can be enjoyed hot or iced and is often used in the macrobiotic diet.
Kukicha is a special type of Japanese tea that is made from the stems, stems and twigs of the tea plant. It is sometimes called winter tea, and is traditionally harvested and processed in the fall. In Japan, tea is a popular winter drink and is also added to juices and other beverages, as it has a distinct flavor that some consumers find enjoyable. Asian markets and health food stores sometimes stock kukicha, and it can also be ordered directly from tea importers.
To produce kukicha, the Camellia sinensis plant is cut after the last harvest in the fall, when the caffeine content in the plant is extremely low. Like green tea, kukicha is steamed as soon as it is harvested to soften the plant and stimulate a specific type of fermentation. The steamed plant material is then allowed to age and dry and is roasted before being sent to market. It can also be mixed with other ingredients, depending on consumer demand.
The flavor of kukicha is quite unique. It reminds some consumers of rooibos, since it has a sweet and slightly nutty taste, but kukicha also has creamy undertones. Roasting creates a light, refreshing flavor that is also reminiscent of forests or gardens. Well prepared, kukicha is a very hot yet refreshing drink, rich in antioxidants and low in caffeine.
Some companies call kukicha “stems and sprigs of tea,” referring to the primary ingredients. Tea is closely associated with the macrobiotic diet, especially in the West. The roasted flavor is said to complement a diet high in whole grains and fresh vegetables, and many vegans and vegetarians also enjoy kukicha for this reason. It can also be used to sweeten and flavor juice, and can be found iced as iced tea in parts of Japan as well.
To properly prepare kukicha, use water slightly below boiling temperature, to avoid scalding the leaves. One way to accomplish this is to boil tea water and pour a small amount into a teapot to heat it. After the heating water has been swirled in the pot and tossed, the water in the teapot usually reaches the optimum temperature. The tea shouldn’t be steeped for more than three minutes, as it can become bitter and astringent, just like excess green tea. Kukicha can be eaten plain or dressed with ingredients such as rice milk and honey.
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