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sinh viên khoa Nông nghiệp đại học Kyoto nghiên cứu chè từ phân con ngài (sâu bướm)...

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Chu-hi-cha is the name of a new type of tea discovered by a Japanese researcher at Kyoto University. It involves brewing the droppings of caterpillars that have feasted on various plants.



Tsuyoshi Maruoka came up with the idea of caterpillar tea during graduate studies at Kyoto University’s Faculty of Agriculture, while researching the mysterious relationship between insects and plants. One day, a senior brought 50 gypsy moth larvae into the lab and told Maruoka 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 until he could decide, so he picked some leaves from a nearby cherry tree and fed them to the caterpillars. When cleaning the droppings left by the critters, he noticed that they had a pleasantly fragrant smell and was almost instantly inspired to brew them into tea.

“This is going to work!” Maruoka told himself, and he was right. Not only did the dark color of the droppings give the tea a pleasant color, but the drink smelled like cherry blossoms and had an exquisite taste. This successful experiment inspired the researcher to explore this type of tea even further…

Tags: healthjapan

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