Roy,
I've been drinking roasted rice/kukkicha tea when thirsty, now-a-days in this heat and humidity and that has done the trick.
The way I make kukkicha is to add kukkicha (bancha twig tea) twigs to (filtered, well, or spring) water in a (glass infusion) pot, bring it to a boil, then turn it off and let it steep awhile.
To make roasted rice/kukkicha, add roasted rice at the beginning with the twigs.
Two excellent glass infusion teapots for kukkicha and other teas and herbs are:
The Catamount glass teapot
(
http://www.catglass.com/products/full/16.jpg )
sold at natural lifestyle supplies.
And the Jenaer Wagenfeld Edition Teekanne
(
http://www.schott.com/hwg/english/products/special.html ) sold at
Gold Mine Natural Food Company
Maybe Gary will decide to put one if not both of these pots at his new distributing site:
(
http://www.cybermacro.com/catalog.html ) if you request it.
Thank you, very much.
Bruce Paine