Kukicha

When it comes to making green tea, the Japanese don't waste anything. The tea stalks, which might be discarded in other tea regions, have been harnessed to make a pleasant tea. Since it is made from the stems and twigs of the tea plant, there is less caffeine, amino acids, and antioxidants to give flavor and added benefits to the brew. This tea has gained an ardent following in Japan, where it is enjoyed for its mellow flavor and low caffeine levels. It is also used in macrobiotic diets.