REVIEW
Description
Al222 (25124 pt) • 2024-Mar-23 17:05
Kukicha, also known as twig tea or stem tea, is a variety of Japanese green tea distinguished by being composed mainly of the stems and twigs of the tea plant, rather than the leaves.
Kukicha is harvested primarily from plants used to produce sencha or matcha, collecting the stems and twigs that remain after the leaves are selected. This process gives kukicha a unique flavor, sweeter and less bitter than other green teas, with a slight nutty note.
Habitat and Cultivation
As with sencha and matcha, kukicha is cultivated in Japan. The quality of kukicha can vary depending on the cultivation region, climate conditions, and production method.
Industrial Production Process
- Harvesting. Harvesting for Kukicha includes not only the leaves but also the stems, young branches, and twigs of the tea plant. These components are often collected during the production of high-quality green teas like Sencha or Gyokuro.
- Steaming. The collected stems and twigs are briefly steamed, similar to the leaves for Sencha. This process deactivates enzymes, prevents oxidation, and preserves the green color and antioxidant properties.
- Drying. After steaming, the stems, twigs, and branches are dried. This step is crucial to reduce moisture content and preserve the tea.
- Selection and Grading. After drying, Kukicha is selected and graded based on the quality and size of the stems and twigs. This ensures that only the best quality material is used.
- Cutting. The stems and twigs may be cut into smaller pieces to standardize size and facilitate infusion.
- Packaging. The selected Kukicha is packaged in sealed containers to maintain freshness and organoleptic properties until consumption.
Nutritional Properties
Kukicha is rich in calcium, vitamin C, and antioxidants, but has a relatively low caffeine content compared to other green teas. It is valued for its alkalizing properties and its ability to aid digestion.
Uses
Daily Consumption: Kukicha can be enjoyed at any time of the day, thanks to its low caffeine content (1). It is also suitable for children and those looking for a lighter alternative to traditional green tea.
Culinary: It can be used in the preparation of dishes and beverages, adding a delicate flavor and a note of sweetness.
Environmental Impact
The production of kukicha contributes to reducing waste in tea production, using parts of the plant that would otherwise be discarded. This sustainable approach supports greater efficiency in the use of natural resources.
Conservation
Kukicha should be stored in a cool, dry place, away from light and moisture, to preserve its flavor and properties. An airtight container is ideal for maintaining the freshness of the tea.
References_____________________________________________________________________
(1) Komes, D., Horžić, D., Belščak, A., Ganić, K. K., & Vulić, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food research international, 43(1), 167-176.
Abstract. The effect of different extraction conditions and storage time of prepared infusions on the content of bioactive compounds of green teas and their antioxidant capacity were investigated. The content of total phenols, total flavonoids and total non-flavonoids in green teas was determined spectrophotometrically, while 7 flavan-3-ols, 6 phenolic acids and 3 methylxanthines were identified and quantified by using high performance liquid chromatography (HPLC–PDA). Among the tested green teas bagged green tea Twinings of London was recognized as the richest source of phenolic compounds (3585 mg/L GAE of total phenols). The most abundant phenolic constituents of green tea were flavan-3-ols, of which EGCG was prevailing in all teas (94.54–357.07 mg/L). The highest content of caffeine, as the most abundant methylxanthine, was determined in powdered green tea. The findings of this investigation suggest that extraction efficiency of studied bioactive compounds from green tea depends on the extraction conditions and that maximum extraction efficiency is achieved during aqueous extraction at 80 °C, for 5′ (powder), 15′ (bagged) and 30′ (loose leaf). In order to determine the antioxidant capacity of teas the DPPH, ABTS and FRAP assays were applied. Regardless of the extraction conditions all green teas exhibited significant antioxidant capacity in vitro, which was in correlation with their phenolic content, confirming that green tea is one of the best dietary sources of antioxidants.
Namita, P., Mukesh, R., & Vijay, K. J. (2012). Camellia sinensis (green tea): a review. Global journal of pharmacology, 6(2), 52-59.
Abstract. In response to the increased popularity and greater demand for medicinal plants, a number of conservation groups are recommending that wild medicinal plants be brought into cultivation. Green Tea is one of the most ancient and popular therapeutic beverages consumed around the world. This product is made from the leaf of the plant called “Camellia sinensis”. It can be prepared as a drink, which can have many systemic health effects or an “extract” can be made from the leaves to use as medicine. Green tea is reported to contain thousands of bioactive ingredients which are almost contributed by polyphenols which plays a key role in prevention and treatment of many diseases. The aim of this literature review was to illustrate therapeutic properties of the plant “Green tea”...tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) ...
