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Kukicha, Twig Tea, , loose EDEN Kukicha Tea is crafted from four different clippings of the tea bush (Camellia sinensis). The first clipping is from three year old, semi-wild s from which twigs from the under part of the bush are trimmed in autumn. The second clipping consists of thick twigs that are harvested every 10 years, usually in midwinter. During the autumn and winter the caffeine level is at its lowest. The third and forth clippings done every year in March and June consist of small, thin twigs, stems and mature brown dried leaves. These are the prunings that stimulate growth of fresh green shoots. After harvesting the twigs are steamed to soften them and placed outside to dry in the sun for about one week depending upon the weather. Next, the sun dried twigs are placed in brown paper sacks and stored for 2 to 3 years in order to fully develop the best flavor. This process is called aging. After aging the twigs are cut and graded according to size. The twigs are separately roasted, according to size, to ensure even roasting in fired cast iron rotating ovens. This patient and ceremonious roasting slowly develops the distinctive smoky flavor and aroma that has made Kukicha Tea so popular among macrobiotic and natural food aficionados. Loose tea is a traditional way to make a satisfying pot of tea. Kukicha tea was popularized in the U.S. and Europe in the 1960s by George Ohsawa the founder of modern macrobiotics. Mr. Ohsawa considered kukicha to be the perfect complementary beverage for a grain based or mostly vegetarian diet due to its alkaline qualities and very low level of caffeine. Also known as 'twig tea' Kukicha is the lowest in caffeine of the traditional teas, 90 percent less caffeine than regular brewed coffee. It is soothing and balancing with a rich flavor and is an ideal meal's ending. The flavor