Hi Kristin,
Do not ever feel that you are asking too many questions. I was just looking at the poll we have been running, and it shows that of 63 people that have answered in how long they have been macrobiotic, over 50% have been for less than a year. this is what the forum is here for, to ask questions, hopefully the question that you ask and get an answer too is the very one that someone else has also.
I happen to be working on a brand new product catalog for the web site, and I have taken every single tea in it and given you its definition below. The most widely used tea in macrobiotics is Kukicha tea, aka bancha tea to many people, I feel that this is the tea Jessica mentioned. By the way, I really liked reading about her experiences in going on a brown rice fast.
You were right in saying that brown rice is used in macrobiotics as this is what was most common to Japan and China were macrobiotic influences came from, while Basmati was something regional to just Pakistan and India as it grew just there.
Different teas both common, and some less common to macrobiotics.
Kukicha Tea
A thirst-quenching yet delicate beverage made from the select twigs and stems of carefully nurtured green tea bushes that have matured at least three years before cutting. The clippings are sun-dried for up to a week, then precisely roasted according to size and combined with a small percentage of roasted tea leaves. Mild and soothing, Mitoku Kukicha is an ideal drink for children and adults alike, at any time of day. Drink hot in winter or add lemon for a refreshing, clean taste, or in summer serve chilled with apple juice. Lowest in caffeine of all traditional Japanese green teas.
Sencha Tea
This premium quality Japanese green tea is made from the season's first tender, young leaves, hand-harvested at their peak of flavor. By a unique Japanese process, the freshly picked leaves are briefly steamed to capture their complex flavor and emerald green color, then rolled into curls and oven-dried. In Japan, Sencha is a prized tea served at high class restaurants and at home to make guests feel welcome and honored. Stimulating yet soothing, Sencha has long been used by Zen monks to promote mental clarity and calmness during prolonged meditations. Unlike Indian or Chinese green teas on the market, Mitoku Sencha is considered medicinal due to its high concentration of catechins.
Hojicha Tea
For centuries Uji has produced the most highly regarded tea in Japan clean, smooth taste of Nagata Teas reflects the care and concern they give to their their crops and the environment. Mitoku Organic Hojicha is a high quality traditional green tea with a distinctive, smoky flavor and aroma. Hojicha is made from select bancha tea leaves that are gently roasted, then cooled and hermetically sealed at once to keep in their rich, appetizing flavor. Refreshing and mild, Nagata Organic Hojicha is suitable for any time of day. Ready to drink in an instant, it is ideal for use at home, work or when traveling. Use for a warming and invigorating hot tea, or chill for a cooling and refreshing summer beverage.
Mugicha Tea
Mitoku "Mugicha" or roasted barley tea is a traditional drink that has been a favorite for centuries in the Far East. Naturally caffeine-free, its mellow, soothing flavor can enjoyed by everyone at any time of day. Served chilled in summer, it is delightfully cooling and refreshing. In winter, hot Mugicha is both warming and relaxing.
Mu 16 Tea
Mitoku Mu Tea is an ideal, aromatic and caffeine-free blend of 16 mountain grown herbs. The original recipe for this unique and distinctive beverage was created by George Ohsawa, the father of Macrobiotics. It is a balanced tonic that both energizes and soothes the body. It strengthens both the stomach and reproductive organs. Men can reap additional strength and vitality from drinking Mu Tea. Mitoku Mu Tea is blended the exact same way Ohsawa once did and possesses a spicy, sweet, full bodied flavor. Great served hot or try making a delicious winter punch by mixing with cider. Also makes a refreshing caffeine-free summer ice tea. The herbs in Mitoku Mu Tea are never irradiated or fumigated.
Lotus Root Tea
Mitoku Lotus Root Tea, known in Japan as "Hasucha" is a delicious, soothing drink made from unbleached, sun-dried and ground lotus root mixed with a little dried ginger. Japanese lotus root tea is famous in Japan for soothing the lungs and chronic coughing, sinus blockage, upper respiratory problems, and helps dissolve excess mucus in the body. It makes a great tea as is or add a few drops of shoyu (soy sauce) or a bit of your favorite rice malt sweetener to taste.
Genmai-Kukicha Tea
One of only a few organic tea producers in all of Japan, the Nagata family also grows this unique tea on their remote mountaintop plantation. Mitoku Organic Brown Rice Kukicha is a delicious tea with a delightfully nutty flavor and aroma. A special blend of organic twig tea and carefully roasted organic brown rice, this soothing tea is a perfect complement for macrobiotic and vegetarian meals. Mild and refreshing, it is an ideal drink for children and adults alike at any time of day. Mr. Nagata believes that his Genmai Kukicha provides the ideal way to obtain the health benefits of brown rice.
Corsican Seaweed Tea
This foxtail-like plant grows beneath the warmer waters of the Atlantic and Pacific. It is traditionally prepared as a tea to relieve intestinal parasites. In Japan it is known as makuri. In the old days, schoolchildren in Japan were given makuri tea once month to safeguard their health. Mitoku "Makuri" (Corsican Seaweed Tea) is completely safe.
Hato Mugi Tea
Hato Mugi Tea was traditionally used for clearing up moles, warts, and boils and for eliminating age-spots, freckles, rashes and blemishes. It is prized and excellent in harmonizing body energy and drawing out and softening excess body fat or protein. Hato Mugi melts excess animal protein and fat and helps to beautify the skin.
