Kukicha, or bocha, which translates to "twig tea," is a form of Japanese tea. Twig tea is, as the name suggests, made from the twigs and stems of the Camellia sinesis tea tree. The higher-grade teas, such as matcha and sencha, are produced using the buds and leaves, leaving the plants nearly bare after harvesting. Kukicha usually takes the form of green tea, but more oxidized varieties are available. Twig tea has a slightly sweet and nutty flavor. The common green tea variety of kukicha has a wide variety of touted health benefits.
Vitamins and Minerals
Because twig tea is comprised of the stems and young twigs, it is rich in both vitamins and minerals that feed the growth parts of the plant. The minerals found in kukicha include copper, selenium, manganese, calcium, zinc and fluoride. Kukicha contains vitamins A and C and the B-complex vitamins, which are all potent antioxidants.
May Prevent Cancer
All varieties of green tea have been touted for their anti-cancer potential. A nine-year study published in "Preventative Medicine" followed the green tea consumption of 8,552 adults over 40 years old and found that the incidence of cancer decreased as green tea consumption increased. The greatest effects were seen in women who drank more than 10 cups of green tea a day.
Control Blood Sugar
All forms of green tea also have potential use in the prevention and treatment of type 2 diabetes. A research article published in "BMC Pharmacology" tested these uses of green tea in both diabetic mice and healthy humans. The researchers found that green tea increased the rate of glucose metabolism in the humans and lowered blood sugar levels in the mice.
Macrobiotic Benefits
The macrobiotic diet emphasizes the importance of eating whole and unprocessed foods as well as balancing the body's levels of acid. According to the book "The Everything Guide to Macrobiotics," kukicha has an alkalizing effect and lowers acidity. The book also claims that twig tea contains high levels of calcium, burns fat and lowers cholesterol.
References
- "Preventive Medicine"; Cancer-Preventive Effects of Drinking Green Tea among a Japanese Population; November 1997
- "BMC Pharmacology"; Effect of Green Tea on Blood Glucose Levels and Serum Proteomic Patterns in Diabetic (db/db) Mice and on Glucose Metabolism in Healthy Humans; 2004
- "The Everything Guide to Macrobiotics"; Julie S. Ong, et al.; 2010
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