Kukicha

Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas.
Regular kukicha material comes from production of "sencha" or "matcha". When coming from "gyokuro's" production, it takes the name ' (雁ヶ音 / かりがね) or ' (白折 / しらおれ).
"Kukicha" has a mildly nutty and slightly creamy sweet flavour. It is made of four sorts of stems, stalks, and twigs of "Camellia sinensis". For best results, "kukicha" is steeped in water between . Green varieties are best steeped for less than one minute (oversteeping or steeping too hot, as with all green teas, results in a bitter, unsavoury brew).
It is common to steep "kukicha" for three or four infusions.
"Kukicha" is one of the preferred teas of the macrobiotic diet.