There are many tea drinks, you can use in your macrobiotic cuisine. The famous one is bancha tea. It is made of twigs and leaves that are pruned from the tea plants, which grows for three years through the summer and winter seasons. Because of that long time growth, the bancha tea has a more balanced energy. Another big advantage is its alkaline nature (in comparison to different teas), maintains acidobazic value, contains easily absorbed calcium and no tein. That’s why we use it as a main daily macrobiotic drink. Small children can have it daily too, but we make it a little less strong for them.
Bancha tea recipe:
1 litre water, 1 spoon of dried bancha tea
Method: Bring water to boil, pour the tea in and turn off the heat. Soak it for 5 minutes. Sieve. You can use the same tea leaves two times again - each time boil/soak a little bit longer, or throw in few fresh leaves for a colour. Store the used tea leaves (dried) and you can use them again for example for making of the fish soup. Or you can use them as a perfect fertilizer for a room plants or throw them in your compost.