[derekm]

Hi -- I'm new to this forum, and recently got back to Macrobiotics. Wasn't sure if you had gotten any responses yet to your tea questions. Here is the way I understand the differences between the different types of tea you mention:

1. Kukicha -- Kukicha is twig tea. If you're able to get the loose twigs in bulk (let me know if you can) then you take some and toast them in a pan, preferably cast iron (no oil of course) until they have a nice toasty smell (you have to stand over it so they won't burn). You can then store them in a glass jar or use them right away. Make the tea by bringing a few twigs to a boil (you will have to experiment with the quantity per pot based on how strong you like it). Boil the twigs for ten minutes or so. Then let it sit until it's a drinkable temperature, perhaps 20 - 30 minutes. You can re-use the twigs by adding a few fresh twigs to the used ones and add water, boil, etc. Re: using the Kukicha tea bags, which I understand contain ground twigs: I have tried toasting the tea bag on a cookie sheet in the oven at 300o while bringing the water to a boil, and I think this improves the flavor. When the water comes to a boil, pop in the tea bag and continue the same as above.

2. Bancha -- My understanding is that Bancha is simply green tea of a rather cheap grade. The confusion is that earlier in the Macrobiotic movement in the US, people called twig tea Bancha. I also understand you can get (our could get previously) a combination of Bancha and twigs, which may explain how this confusion got started. I've seen directions in Macro cookbooks where you toast the Bancha in a pan the same way you would toast twig tea, until it turns color and produces a toasty smell. I have not tried this yet because I have not been able to find Bancha in bulk since I've gotten back into MB.

3. Genmaicha -- You are correct -- this is a combination of toasted green tea and toasted brown rice. Obviously you can create this yourself by toasting the Bancha, then toasting a small quantity of Brown rice, and then combining them before simmering them in water for about ten minutes. Have you tried brown rice tea? Just toast the rice (I use approx. 1 heaping tablespoon of rice to a 4-cup pan of water. Put a small sauce pan of water on the stove to boil. Toast the rice until it turns brown and begins to pop (I love the smell of toasting rice). When the rice is toasted and the water is boiling, combine and simmer for about 10 minutes. You can then leave it on the stove at a very low temperature and have a cup from time to time. I especially like doing this during cold fall or winter evenings.

Perhaps not everyone wants to go to the trouble of using teas in bulk, regardless of the variety, and would prefer to use tea bags. This makes sense particularly if one is at work or travelling. Nevertheless, assuming one is at home, one of the pleasures of macrobiotic cooking, in my opinion, is taking the time to use the old fashioned methods for cooking, making tea, etc. Also, it goes without saying that if you can get tea in bulk, it is almost always a better value than tea bags (just compare the ratio between weight and price). Hope this is helpful. Derek in DC