My love affair with Japanese Kukicha Roasted Twig tea goes back way further than my obsession with matcha. While matcha makes me feel like flying high, kukicha tea just brings you back to earth, balances and grounds in a very humble way. We all need that at times.
I first heard about Kukicha tea when living in Brighton, UK while learning about macrobiotics about 20 years ago. I was advised it was the best tea to have as it has perfectly balanced yin and yang energies. Moreover, I was told, it is highly alkalising, with very little caffeine and you can drink plenty of it. I loved the mild, nutty and soothing flavour but most of all I loved it with a splash of rice, hemp or oat milk - my version of tea latte.
While I am a fan of all kinds of teas, I found Kukicha to be the one that I can have often and never get bored of it. In fact, if I go any longer without it, I feel something is missing. While using tea bags is great when you are in rush, loose Kukicha that requires a little effort to prepare is definitely more rewarding in taste and nourishment. It just requires a little boiling, that is it. I throw in a tiny amount of salt just to help the twigs and stems release their nutrients into the water better.
Deeply calming, balancing, grounding and centring – it would definitely be the one and only tea if I had to choose just one. Make plenty of it in a thermos to take on long driving trip or hiking, or if you just want to sip it all day long fuss-free. My favourite time to have Kukicha is early evening when I about to ease into the relaxation mode.
Made from twigs and stems of the Camellia sinensis plant that usually would be discarded in the production of other teas; steamed, rolled, dried and slowly aged, so not a quick process, more like making fine wine - it has strong alkalising properties that help offset negative effects of our modern acidic diet.
High not only in vitamins A, B1, B2, B3, C and minerals like copper, calcium, selenium, manganese, fluoride, zinc but also has presence of catechins (polyphenols), flavonoids and amino acids making a perfect calming and nourishing drink with plenty of health benefits - boosting immunity, aiding digestion, improving sleep and protecting the skin to name just a few.
To make Kukicha tea using loose twigs and stems add 2 heaped tsp to a pot, pour 250 ml water, put on a medium heat bringing to boil then simmer for 3-5 minutes. Strain and enjoy!