Kukicha Organic roasted green tea

Macrobiotics introduced kukicha tea to the Western world only 40 years ago. It contains 10 times less caffeine than a quality sencha and is an excellent supplement to vegetarian diet. Japanese obtain this low level of caffeine by selecting only more mature twigs, which are gathered late in autumn or winter, during the tea bush’s rest period, when its level of caffeine is the lowest. Twigs are then treated with hot steam, dried out and stored for two to three years in paper bags, which brings out their best aroma. Twigs are then cut and roasted, which gives them a sweet and nutty taste. We can drink it at any time and is also good for children and elderly who do not tolerate caffeine well. The tea is prepared by steeping the twigs on low heat for 10 minutes.