Formerly considered in Japan as the poor man’s tea, kukicha tea has gained popularity in recent years for its alkalizing properties and for its richness in minerals and antioxidants.
Furthermore, his minimal caffeine content makes it the ideal option for relaxing at any time of the day (or night). Below we discover all its benefits and how to prepare it.
What is kukicha tea
The Japanese word kukicha comes from the terms ‘kuki’, meaning branch or stem, and ‘cha’, tea. It means, therefore, tea from branches or stems. And kukicha tea, unlike other types of tea, It is made from the stems or branches of the tea plant. (Camellia sinensis) and not with the leaves.
Also known winter tea and bōcha teaIn the beginning, kukicha tea was created with the aim oftake advantage of the branches and stems that remained after producing green teas such as Sencha and Gyokuro. To produce it, the stems are steamed, dried and aged (in some varieties they are also roasted).
There are various varieties and qualities of kukicha tea, depending on the type of tea from which it comes: from more popular types such as Bancha or Sencha green tea, to more appreciated varieties such as Kabuse, Gyokuroy or even Tencha, from which it is obtained matcha tea.
Light yellow in color, the flavor of kukicha tea is different from that of most green teas, less astringent. Is sweet, creamy and slightly almondy.
Properties and benefits of kukicha tea
Originally, as we have seen, it was intended for the poorest people, but hNowadays it is a highly valued tea both for its delicate flavor and for its health benefits.
As you surely know, both tea and coffee provide caffeine, although in tea in smaller quantities. In the case of kukicha tea the caffeine content is 10 times less than in coffeeso it is not irritating. Instead, the entire tea ritual has a calming effect that helps reduce stress and anxiety.
It is also a highly appreciated tea for its alkalizing properties. Its pH is higher than that of water, which helps neutralize acidity and promote digestion. In addition, it acts as a probiotic, that is, it promotes the growth of healthy bacteria in the intestine, something also important for good intestinal health.
In addition, kukicha tea is rich in antioxidants (such as catechins) that help reduce inflammation and protect cells against oxidation, which can reduce the risk of chronic diseases, including heart disease.
On the other hand, provides minerals such as zinc and manganeseimportant for the proper functioning of our immune system, in addition to calcium, potassium or magnesium. Can be used as remineralizing drink in case of fatigue or lack of energy or to replace the minerals that are lost in case of diarrhea.
How to prepare kukicha tea
There are different ways to prepare kukicha tea.one of the most common follows these steps:
- Put about 250 ml (a glass) of water on the heat.
- When it starts to boil, add a tablespoon of kukicha tea (about 3 grams) and lower the heat to minimum.
- Leave it on the heat, covered, for about three minutes.
- Turn off the heat and let it rest for another five minutes before serving.
However, the more traditional way of doing it is by adding water at around 70°C – 80°C to the tea twigs and letting it infuse for one or two minutes. The result will be a tea with a less intense yellow color and a milder and herbal flavor.
Although it is usually drunk hot, you can also enjoy it cold and, thanks to its low caffeine content, it is a good option to relax at night without fear that it will interrupt your sleep.