evo malo uopsteno o cajevima..a i o kukichi

izvinjavam se ako neko ne zna engleski
Don,

"All tea comes from the tea (Camellia sinensis) plant, but not all tea are alike. Tea may be made from the buds, leaves, twigs, or stems of a tea bush. the season when these are harvested and the way they are processed determine the quality of the tea. Black tea, also known as red leaf tea, is most popular in the West. It is fermented, highly processed, often dyed, and high in caffeine and tannin, the reddish substance which gives the tea its strong, astringent flavor.

Common types of red leaf tea include Orange Pekoe and Souchong. Green tea is unfermented, steamed, and much less processed but also very high in caffeine. Typical types include Gunpowder, Young Hyson, and Imperial. Oolong tea is a combination of black and green tea and usually is scented with gardenia or jasmine.

Twig tea, made from the stems and twigs of the tea bush, is known as bancha or kukicha tea in Japan. It is picked at the end of the summer or fall when the caffeine has naturally receded from the tea plant. Bancha means ‘late growing tea.’ Unlike black, green, or oolong teas, which are acidic, bancha twig tea is slightly alkaline.

Twig tea is very good for digestion, serves as a buffer to acids in the stomach, and has many medicinal uses.” ( from Aveline Kushi’s COMPLETE GUIDE TO MACROBIOTIC COOKING FOR HEALTH, HARMONY AND PEACE by Aveline Kushi with Alex Jack)

There are a variety of cha (teas) to choose from in Japanese cuisine. Shaded by slatted bamboo from direct sunlight, to maintain their tenderness the small, delicate, earliest leaves are picked to make Gyokoru, the highest quality leaf green tea. When ground to a fine dust, it become matcha, used in the Japanese tea ceremony.

Then the blinds are removed and the larger, lower leaves are picked to make sencha, the medium grade green tea. Lower on the bush, older leaves and small twigs are picked to make bancha a lower grade green tea. Less expensive than sencha, bancha is usually served in Japanese restaurants and goes well with food. Hojicha a lightly toasted “roasted tea” that unlike other green teas that become bitter when cooled, makes a refreshing cool summer drink.

Kukicha derived from the final cuttings: twigs and stems are not considered to be green tea. Containing little caffeine, the lack of leaves, kukicha has some calcium, and is calming to the digestive tract.

You can find many of those teas mentioned at Simply Natural:

Beverages

Choice Organic Teas

Thank you, very much

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Bruce Paine