Traditional Japanese Kukicha green tea

by | Nutrition

Sencha
Japanese green tea

Nothing is drunk more in Japan than green tea. Nothing has changed in over 1500 years, but culture and lifestyle have changed a lot.

There are 3-4 tea harvests per year from April to September. The time of harvest depends on the respective region and the local climate. The tea gets its name from the time of harvest, the special part of the tea plant that is harvested, the processing method, etc. Basically: The first or second tea harvested in the year is called “Sencha”, the third or fourth picking in the year is called “Bancha” called. Bancha means “later in the year” in Japanese. In relation to the tea, Bancha means that it was picked in the later part of the harvest season. Furthermore, “Sencha” consists primarily of leaves, “Bancha” consists of leaves and sometimes the petioles and stems. The first picking of “Sencha” is very expensive compared to the “Bancha”.

“Hojicha” is named after its processing method. “Hoji” means “toast” in Japanese, “Cha” means “tea”. “Hojicha” is made from Sencha and Bancha, the roasting process increases the aroma and rich taste. Sometimes there is confusion between Bancha and Hojicha, because Bancha is basically roasted. MUSO-Sencha is one of the highest quality teas. Up to 5 infusions can be prepared from it.

Kukicha
Tea from the branches of the tea bush

Small branches of the tea bush are used for this drink and are only harvested after three years. There are also pieces of the trunk and leaves, which are roasted a total of four times. Kukicha tea tastes surprisingly good and is the ideal everyday drink for everyone. Because it has a great advantage: it contains practically no tea, does not stimulate and can be drunk at midnight without any side effects. Therefore it is also suitable as a drink for children and babies. Then it is best to mix it with a little apple juice or sweeten it with rice malt extract. It contains the most minerals of all Japanese teas. The preparation is a little different than usual: Kukicha should cook gently in the water for at least 5-10 minutes. Then it can be poured through a sieve. The amount of tea and the cooking time determine how strong the tea will be. A tip: The tea branches can be used twice. The second time cook longer and add a small amount of fresh kukicha.

Kuki-Genmaicha
Kukicha with roasted whole rice

Preparation:
Kuki-Genmaicha is prepared like Kukicha.

Hojicha
Roasted green tea

Unfermented green tea leaves are roasted – the product is then called Hojicha. Since these leaves are only harvested after the tea bush has grown for three years, their tea content is only low. Nevertheless, there remains a slightly stimulating effect with an aroma like English tea. During the summer you can add lemon or orange pieces to treat yourself to a refreshing treat.

Preparation:
Let the tea leaves boil gently in the water for a few minutes. Then drain through a sieve.

Mu tea
House tea with sixteen herbs based on the original recipe by George Ohsawa

Ingredients:
Mandarin orange peel, hulen, Japanese parsley root, peon pits, atractylodes, cinnamon, cnidium, liquorice, cyperus, ginger root, peach stones, rehmannia, coptis, Japanese ginseng, clove, moutan

This unique herbal tea blend is the result of many years of study in oriental medicine and herbal medicine that George Ohsawa, founder of the Macrobiotic Movement, carried out. The deeper purpose of this herbal tea is to harmoniously combine the forces of relaxation, strengthening and concentration in order to strengthen human abilities in general.

“Mu” has the same meaning as the “Mu” of MUSO and means “uniqueness” or “joined together to form a unit”.

Many herbs become more effective when combined with other herbs. In this way they create a common force that every herb does not have for itself. For example, ginseng, a component of mu tea, is one of the most valuable Chinese herbs. However, the effects of mu tea also surpass ginseng. At the same time, it is much more balancing and less one-sided than ginseng alone.

As a highly effective tea, mu tea should therefore not be drunk every day, but only occasionally or – if necessary – only for one or two weeks.

For a light taste it is enough to let a tea bag soak in about 1 liter of water for 10 minutes. With a strong preparation, half of the water should finally have evaporated during a longer cooking time.

Hato-Mugicha
Cereal drink with senna and shiso leaves
Ingredients: Hato-Mugi (semen coicis), barley, Sennes leaves, Shiso leaves (perilla) pearl barley, barley, habu cha (cassiae semen)

The combination of hato-mugi with tea (cha) is refreshing and invigorating. This combination is particularly recommended for people who, due to their work situation, e.g. B. Office work, hardly being outdoors during the day and living in the city. The main component of this tea comes from a really wild plant. During the ripening period, Hato Mugi concentrates natural energy and strengthens the human organism in its daily dealings with the side effects of “modern civilized” lifestyle.

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author: André Blank

André is a health-mentor and author. He is the founder, owner and CEO of Vivoterra® AG.

He is convinced, that all people with healthy heart-QI – true love – are allowed to live a life in trust, peace, freedom and health – and that we have the potential to realize such a life for ourselves.

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