RANDOM Times •

To survive, you must tell stories…(“,)

Chu-hi-cha – your new variety of tea brewed from caterpillar droppings

3 min read

Chu-hi-cha is the name of a new type of tea created by Tsuyoshi Maruoka, a Japanese researcher at Kyoto University.
In short, brewing the droppings of caterpillars that have feasted on various plants.

Basically, he came up with the idea of this “caterpillar tea” during graduate studies at Kyoto University’s Faculty of Agriculture, while researching the relationship between insects and plants.
One day, a senior brought 50 gypsy moth larvae into the lab and told him that they were a souvenir.
He didn’t really know what to do with them at first, but he eventually decided to at least keep them alive, so he picked some leaves from a nearby cherry tree and fed them to the caterpillars.
When cleaning the droppings left by the little creatures, he noticed that they had a pleasantly fragrant smell and was almost instantly inspired to brew them into tea.
And this worked: not only did the dark color of the droppings give the tea a pleasant color, but the drink smelled like cherry blossoms and also had an exquisite taste.
This successful experiment inspired the researcher to explore this type of tea even further.
And now the Chu-hi-cha Tea project isn’t limited to the dung of gypsy moth caterpillars that feasted on cherry tree leaves, even though that’s how it began.
Tsuyoshi Maruoka has already experimented with about 40 different types of plants and 20 insects and larvae, and the results are really encouraging.
And, with hundreds of thousands of plants and insects around the world, the combinations are endless.
Their creator claims that the aroma and taste of Chu-hi-cha change dramatically depending on the type of plant and insect that are crossed.
If raw plants have an astringent and bitter taste designed to discourage animals from consuming them, some insects have evolved to neutralize this taste with the help of enzymes in their digestive system.
Believe it or not, in dung form, the processed plants are no longer astringent or bitter and become surprisingly fragrant.

Inspired by his interesting discovery, Tsuyoshi Maruoka decided to create a commercial version, so he recently posted a crowdfunding campaign on the Japanese platform Camp-Fire, and he already blew past his original goal of 1 million yen ($7,800).
Supporters will receive samples from the two currently available Chu-hi-cha varieties, “Sakura x Iraga”, based on cherry tree leaves, and “Kuri x Omizuao”, based on chestnut leaves.
But probably you did not know that people have been consuming tea made from the droppings of silkworms that feasted on tea leaves for hundreds of years, as medicine, and modern studies have even shown that the drink is a great source of bioactive flavonoids. However, Chu-hi-cha is the first commercial variety of tea made from caterpillar droppings.

If you find the idea of brewing tea from caterpillar droppings repulsive, you should know that some of the world’s most expensive types of coffee are brewed from the droppings of birds….but this is another story!

Images from web – Google Research

Random-Times.com | Volleytimes.com | Copyright 2025 © All rights reserved.