Kukicha
When making green tea, the Japanese don’t waste anything. The Japanese harness the tea stalks, which other tea regions might discard, to create a delightful tea. The tea plant’s stems and twigs provide less caffeine, amino acids, and antioxidants, resulting in less flavor and traditional benefits than full-leaf tea. This tea has gained an ardent following in Japan. They enjoy its mellow flavor and low levels of caffeine. Macrobiotic diets also incorporate it.