This week’s blog is a much-loved and easy recipe commonly found in Japanese Yoga and Macrobiotic circles.

It’s Kukicha Tea.

Kukicha Tea comes from the twigs of the Green Tea plant and it has a grounding, earthy taste.

Although there’s no caffeine in it, Kukicha is delicious and before long you may find yourself craving it 😉

A similar tea (with slightly different benefits) is called ‘Bancha Tea’.

You can find Kukicha Tea in either loose leaf (or rather,‘twigs’) or tea bags in good health food stores.

What’s Kukicha Tea Good for?

• Digestive Issues (nausea and gastritis)
• Increasing Calcium intake (one cup of tea kukicha contains up to 13 times more calcium than a glass of milk and is much more readily absorbed)
• Fatigue and Exhaustion
• Better Sleep
• Heart Health
• Bladder Infections
• Alkalizing for the blood (and therefore strengthening and refreshing when you’re tired
• Neutralizes acidity in the body – which supports digestion and helps the body to properly proper absorb of grains and vegetables
• It is very rich in vitamins and minerals. The minerals and vitamins found in kukicha include copper, selenium, manganese, calcium, zinc, fluoride, calcium and vitamins A and C and the B-complex vitamins (http://www.livestrong.com/article/472119-twig-tea-health-benefits/)

How do I Make Kukicha Tea?

Ingredients:

1x Tablespoon Kukicha (Twig Tea)

1-1½ Cups of Boiled Fresh Springwater

Method:

• Place Kukicha in a Teapot (with strainer)
• Add boiled water
• Let it steep for 3-4 minutes
• Serve

Serve With: 

In Japanese yoga there are several variations of this wonder tea for different ailments.

For medicinal purposes it can be served with a pinch of good quality sea salt, a small amount of fresh grated ginger and/ or a dash of tamari soy sauce.

Stay tuned for future blogs sharing the benefits and variations of this secret Japanese Tea.