VI. 無雙的相關產品

1. 莖茶

MUSO's Kukicha is made from stems and branches that are separated in the refining process of Sencha. The biggest difference from commercialized Kukicha is that MUSO's Kukicha is roasted. MUSO's Kukicha has over 30 years of history and, until now, has been sold exclusively in the Macrobiotic field. Because stems and branches of tealeaves are roasted, its roasting aroma and mild flavor are the main characteristics. During hot summer, it is best enjoyed as cold tea. MUSO's Kukicha has been the most popular kind of tea because it has less caffeine, so that it does not have any stimulating effect. MUSO's Kukicha can be enjoyed by people with sickness, children, and all other tea drinkers.

2. 綠茶

It is the most representative kind of Japanese tea that occupies about 80% of tea production in Japan. Gathered tealeaves are steamed, rubbed thoroughly, and shaped in a long thin shape. Sencha tealeaves have a vivid deep green color, refreshing aroma, and a light bitterness in its sweet flavor; thus, it is suitable with sweets as well as when you would like to refresh yourself. It contains the most protein and dietary fiber among all kinds of tea.

3. 焙茶

MUSO's hojicha is made from roasting Bancha whose larger tealeaves are gathered from summer to fall. It is brown tea with roasting aroma and rich flavor. Because of its rich flavor, it is often drunk after meals for refreshing the mouth. Like kukicha, its low level of caffeine makes it suitable for children, people with sickness, pregnant women, those who physically disagree with caffeine. Hojicha can also be enjoyed as a cold tea during the summer.

4. 玄米茶

MUSO's Genmaicha is made by mixing roasted brown rice and Bancha. The mixing ratio of Bancha and brown rice is about one to one. The roasted smell of brown rice and its sweetness give Genmaicha rich flavor. It is good for balancing fatty dishes.

5. 麥茶

MUSO's mugicha is made from 100% domestically produced barley which is roasted twice with infrared rays. Barley contains twice as much dietary fiber as wheat flour and four times as much dietary fiber as rice. In terms of iron, barley contains four times as much as brown rice. Mugicha does not contain the bitter substance of catechin or caffeine as in coffee or black tea; therefore, its roasting flavor can be enjoyed from children to elderly alike.

6. 薏仁米茶

MUSO's Hatomugicha is a healthy drink made from Job's tears, which has been considered a healthy substance since the ancient times. Hatomugi has long been valued highly for its nutrition and robustness. Compared to rice and barley, the combination of energy, protein, fat, calcium, iron, vitamin B1 and B2 are all higher. Especially, the value of amino acid in protein is the highest of all the grains. Plus the rich amount of mineral gives even higher value to Hatomugi. It is effective for warts and corns, removing blots and freckles, and building smooth and moisturized skin. Hatomugi's roasted aroma and natural flavor can be enjoyed, especially as a cold tea during the summer.