Mimasa Kukicha Organic Tea 100 gr

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MIMASA Kukicha tea has been made from the twigs and stems of the green tea plant for over 30 years. The biggest difference from other kukicha teas on the market is that MIMASA's kukicha tea is roasted, three or four times in a row, giving it a unique aroma and fragrance.

Almost 50% of Japanese tea is produced in Shizuoka prefecture (in central Japan), while MIMASA's organic kukicha tea comes from eastern Japan, where thanks to the climate of the mountainous area in which it is grown , a superior quality tea is produced. Shizuoka tea is more bitter and astringent, so it needs to be roasted more to soften its aroma and taste. In the tea fields there are 8 meter high fans that blow hot air over the tea leaves to prevent them from freezing. Its temperature should not drop below 3 ºC in order not to deteriorate its quality.

Kukicha tea stays in the area for three years before being picked. This fact gives it interesting properties compared to other teas. Thus, it achieves very important remineralizing and alkalizing effects. This tea contains interesting amounts of calcium (higher than dairy), phosphorus and vitamin C, among others. Due to its alkalizing properties, kukicha tea can provide interesting benefits to overcome fatigue. Consuming kukicha tea often can be very good for digestive and diuretic effects, helping to remove impurities from the body and also to regulate intestinal transit. In this sense, you can add a few drops of MIMASA organic tamari-shoyu or boil it with a MIMASA umeboshi.

As it has hardly any caffeine and, on the other hand, it is very rich in minerals and vitamins, it is very suitable for children, the elderly and the sick. It can also be drunk during the day, cold or hot, as we will not only hydrate ourselves with the water, but we will also benefit from its nutrients. Simply boil MIMASA kukicha tea with water for a few minutes or prepare an infusion. In the water you can add a cinnamon stick and a piece of lemon peel.