Eden Organic Kukicha Twig Tea 16 bags
Organic EDEN Kukicha Tea is crafted from four different clippings of the tea bush (Camellia sinensi). The first clipping is from three year old, semi-wild plants, from which twigs from the under part of the bush are trimmed in autumn. The second clipping consists of thick twigs, which are harvested every 10 years, usually in mid-winter. During the autumn and winter the caffeine level is at its lowest. The third and forth clipping, done every year in March and June, consists of small, thin twigs, stems and mature brown dried leaves. These are the pruning that stimulate the growth of fresh green shoots. After harvesting the twigs are steamed to soften them, and then place outside to dry in the sun for about one week depending upon the weather. Next, the sun dried twigs are placed in brown paper sacks and aged for 2 to 3 years to develop the flavor. After aging, the twigs are cut, graded, and separately roasted according to their size in gas fired cast iron ovens. The patient and ceremonious roasting develops a distinctive flavor and aroma and made Kukicha Tea popular among macrobiotic and natural food aficionados.
Organic EDEN Kukicha Tea is soothing, balancing, and has a dreamy flavor, ideal at meal's end.
Most tea bags contain a plastic that allows them to be heat sealed. This is no way to treat people or good tea. All parts of an EDEN tea are courteously appropriate. Unbleached manila fiber, a crimped seal, and pure cotton string, no whiteners, plastics, dyes, or chemical flavor.
The flavor of tea reflects the soil it is from, the season picked, and the curing process. Organic EDEN Kukicha Twig Tea is prepared following strict organic standards. The growers are dedicated to the stewardship of their land, water, and tea bushes. This dedication shows in their skillful traditional handling that produces the best authentic organic tea there is.
All true teas stem from the plant Camellia sinensis, an medium height shrub with gentle rounded leaves and tender twigs. Tea become green, black or other varieties depending on the time of harvest, and how it is cured and handled.
Kukicha tea was popularized in the U.S. and Europe in the 1960s by George Ohsawa, the father of macrobiotics. Mr. Ohsawa considered kukicha to be the perfect beverage for a grain based, or mostly vegetarian diet.
Kukicha's natural tannins aid in digestion of grain, and neutralizes acids and alkalines in food. Half-and-half Kukicha and apple juice is an excellent young person’s drink. Kukicha has long been one of the most popular teas in natural food stores.
Ingredients: Organic Roasted Tea Twigs and Leaves (Camellia sinensis)