Spring or well water is used for drinking, preparing tea and other beverages, and for general cooking. Bancha twig tea (kukicha) is the most commonly served beverage. Roasted barley tea, brown rice tea, and other grain-based teas as well as other non-stimulant herbal teas are also used frequently. Grain coffee, umeboshi tea, dandelion tea, and other non-aromatic root and herbal teas can be used occasionally.