The healing power of Macrobiotic tea
3-YEAR ORGANIC HIRA BANCHA
There is an old saying that people who drink the tea made from tea leaves that are harvested on the eighty-eighth day after the first day of spring will stay in a perfect state of health and live longer. The tealeaves gathered on this day are the best in its quality, usually mature and contain a rich aroma and flavor. Tealeaves are harvested several times in a year. The first harvested tea is the best, called Ichi-ban-cha (No.1 tea), then followed by Ni-ban-cha (No.2 tea), San-ban-cha (No.3 tea). Tea harvested in the later part of the season is called Bancha or Aki-Bancha, Autumn-Bancha in Japanese. These Bancha is usually used by roasting it, and become roasted tea, products called Bancha or Houjicha.
Bancha is not the newly harvested tea leaves, but from second harvest together with the twig and roasted. Caffeine content is very minimal in bancha tea leaves and has a warming effect on the body.
How to prepare bancha tea
Take one to two tablespoonful of the bancha tea leaves, 1 cup boiling water over, and steep for about 10-15 minutes. Strain before use. Bancha tea leaves could also be boiled with water on medium flame over a gas stove.
Take bancha tea daily, the more you take it, the healthier you becomes.
- As the calcium content in bancha tea is very rich, daily consumption will improve the calcium absorption in the body.
- prevents fatigue
- increase alkalinity of the body, thus prevent acidosis
- discharge excess fat from the body, thus protecting the liver and heart health.
- alleviates skin atopic condition
- prevent pollen contamination by rinsing the eyes with bancha tea
- left over bancha tea could be used to cleanse the face
- discharging mucus from the body
- bancha tea leaves spent could be dried and use as an deodorized.
- For cleansing the body, toasted brown rice and umeboshi or shoyu could be taken on a 7-day cleansing programme.
Kukicha is made from stems and branches that are separated in the refining process of Sencha. The biggest difference from commercialized Kukicha is that Unsui’s Kukicha is roasted. Unsui’s Kukicha has over 30 years of history and, until now, has been sold exclusively in the Macrobiotic field. Because stems and branches of tea leaves are roasted, its roasting aroma and mild flavor are the main characteristics. During hot summer, it is best enjoyed as cold tea. Unsui’s Kukicha has been the most popular kind of tea because it has less caffeine, so that it does not have any stimulating effect. Unsui’s Kukicha can be enjoyed by people with sickness, children, and all other tea drinkers.
Sencha （Green tea、organic)
It is the most representative kind of Japanese tea that occupies about 80% of tea production in Japan. Gathered tea leaves are steamed, rubbed thoroughly, and shaped in a long thin shape. Sencha tea leaves have a vivid deep green color, refreshing aroma, and a light bitterness in its sweet flavor; thus, it is suitable with sweets as well as when you would like to refresh yourself. It contains the most protein and dietary fiber among all kinds of tea.
Genmai Cha, organic
Unsui’s organic genmai cha is a mixture of toasted brown rice and green tea leaves. This special blend balances the yin energy of the green tea, enjoyed by those with a sensitive digestive system.
Steeped in Japanese tradition, Unsui’s premium grade Matcha is one of the World’s most potent natural source of antioxidants, as well as immune boosting and detoxifying flavanols and catechins (EGCg). We select only the finest Japanese ceremonial and traditional certified organic whole leaf Matcha powdered green teas to form our special blend, resulting in a regal, full-bodied, richly organic and balanced flavor experience.
100% Benefit from the Tea Leaf
Matcha is made by grinding the entire tea leaf into powder, preserving all of those nutrients and benefits that regular tea bags carry away, and making sure the green tea benefits stay right in the cup for drinking. This ensures that Matcha drinkers consume a higher concentration of antioxidants, vitamins, minerals and fibers than other teas.
What Makes Matcha Special
- Sustained energy with no crash
- 10 times the amount of antioxidants and amino acids of steeped green tea
- Full-bodied, rich flavor and texture
- Helps burn calories, regulate blood sugar and detoxify
- Healthy alternative to coffee
Matcha Tea is unique in that it is a fine green powder. Traditional Matcha is prepared by placing a portion of the tea in a bowl or cup, and then adding hot water. The tea is then dissolved and aerated by using a traditional bamboo whisk (or Chasen in Japanese) until creamy and frothy.
You could also use a hand mixer to whisk the Matcha tea.
Posted by June Ka Lim, macrobiotic counselor