It is a traditional type of tea in Japan, well-known in the Western world thanks to master Oshawa, the creator of macrobiotics. Ban Cha tea has characteristics which set it apart from other types of tea, as it is alkaline, does not ferment with its ripe 2 and 3-year old leaves, and has a very low caffeine and purine content (uric acid). In addition, this tea has a high content of minerals and vitamin C (see comparative chart). This type of tea is brought to you with its whole leaves so that it can maintain its properties longer and in order to be reutilized one or two times more. When brewed, it should be made along with twigs from the plant (kuki-cha), making it a more balanced, richer and fuller type of tea, with a sweetish type of flavor. It can be taken at any moment, mostly after meals, enhancing digestive processes and balancing PH levels. It is ideal for children and elderly people due to its low caffeine content. It provides energy and can be taken both cold, as well as hot.
BENEFITS OF DRINKING BAN CHA TEA
If you combine Ban Cha tea with :
Ginger: just a pinch will activate circulation
Orange peel: (dried up) for common colds.
Umeboshi:(Japanese salt pickled plum) cut a piece of Umeboshi and place it in a cup; then add hot Ban Cha tea, half a cup of Shoyu (soybean sauce without sugar caramel or preservatives) and a pinch of ginger. It is good for congestion, common colds and general lack of energy; take once per day
Cinnamon: used to flush out toxins present in fish and sea food.