This kind of green tea is a source of minerals, vitamins and catechins, an element that provides many benefits to our body.

Its low theine content makes it very suitable for children and the elderly and as a fluid intake for adults during the day.

MIMASA Kukicha tea has been made from the twigs and stems of the green tea plant for more than 30 years. The biggest difference with other kukicha teas on the market is that MIMASA kukicha tea is roasted three or four times consecutively, which gives it a unique aroma and fragrance.

Almost 50% of Japanese tea is produced in the Shizuoka prefecture (in central Japan), while MIMASA's organic kukicha tea comes from the east of the Japanese country, where, thanks to the climate of the mountainous area in which it is grown, , a superior quality tea is produced. Shizuoka tea is more bitter and astringent, so it needs to be roasted more to soften its aroma and taste. In the tea fields there are 8-meter-high fans that blow hot air over the tea leaves to prevent them from freezing. Its temperature must not fall below 3 ºC so as not to deteriorate its quality.

Kukicha tea remains for three years on the plant before being picked. This fact gives it interesting properties compared to other teas. Thus, it achieves very important remineralizing and alkalizing effects. This tea contains interesting amounts of calcium (higher than dairy), phosphorus and vitamin C, among others. Due to its alkalizing properties, kukicha tea can provide interesting benefits to overcome fatigue. Consuming kukicha tea often can be very good for digestive and diuretic effects, helping to eliminate impurities from the body and also regularize intestinal transit. In this sense, you can add a few drops of MIMASA organic tamari-shoyu or boil it with a MIMASA umeboshi.

As it hardly has caffeine and, on the other hand, is very rich in minerals and vitamins, it is very suitable for children, the elderly and the sick. It can also be drunk during the day, cold or hot, because not only will we hydrate with the water, but we will also benefit from its nutrients. Just boil the MIMASA kukicha tea with water for a few minutes or prepare an infusion. A cinnamon stick and a piece of lemon peel can be added to the water.

Tamari is a soy sauce fermented with salt and water, without wheat, which is produced in Aichi prefecture (west central Japan). Wheat-free tamari is a by-product of Hatcho miso. It is made from the liquid that soy beans exude when fermenting Hatcho miso. It has a stronger and sharper flavor and aroma, but at the same time exquisite, and a thicker texture.

On the other hand, non-natural tamari, in addition to being made from chopped soy beans or soy flour that alter its intrinsic quality, has a high content of oxalic, formic and levulinic acids. These acids precipitate minerals in the blood and internal organs, causing acidity and dilation of the stomach and liver, which inhibits the digestive process and acidifies the blood.