TEA from Strand Tea, Dec. 2013 - 8 oz. (about 200 grams) is $16. Using one tea sieve (2 tsp.) for 2 - 3 15 oz. cups a day, four ounces will last about 3 weeks.
Other forms form various naturopathic doctors, etc.
[Speaking of the relatives] Luo Han Guo (luohanguo) refers to the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae (1). The fruit is well-known for its sweet taste; this plant family (Gourd family) has other members that contain remarkable sweet components, including additional species of the genus Siraitia (e.g., S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana 2)
and the popular herb jiaogulan (Gynostemma pentaphyllum). . . .
. . . .The beginning of research into the sweet component of luohanguo is attributed to C.H. Lee, who published an English report in 1975 (12), and to Tsunematsu Takemoto working in Japan in the early 1980s (he later turned his attention to studying jiaogulan (3).
that reference: 3. Blumert M and Liu Jialiu, Jiaogulan: China's Immortality Herb, 1999 Torchlight Pub., Badger, CA.
Miracle tea for radiant health - . . .pour hot (not boiling) water into the pot & let it steep for about 5 minutes or longer before serving. . . .
an age old herb in traditional Chinese herbology. It has been widely researched. It is a true rejuvenator / antiaging herb as it is an immunomodulator, adaptogen, antioxidant, anti-cancer, neuroprotective, nootropic and hepatoprotective. . . .
. . . The chemical constituents responsible for the adaptogenic characteristic of Gynostemma are saponins (gypenosides). Gynostemma contains the widest range of saponins from all the plants in nature.
There are more than 75 different saponins in Gynostemma Pentaphyllum which is nearly four times the number of saponins found in Ginseng. The PubMed database already lists over 11,000 research papers that explore and explain the benefits of saponins. . . .
I first learned about this herb when it was recommended by the equine nutritionist, Eleanor Kellon, for horses with laminitis, which is a condition that causes swelling of the laminae in the feet resulting in serious damage.
One teaspoon is given to the horse on an empty stomach. It promotes nitric oxide, which opens capillaries. This treatment saved many horses. . . . -
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canefan17
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Keebler, Did you take the tea? That's what I just bought. Gynostemma leaves.
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Keebler
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- Likely the same. Is there a second word after Gynostemma on the package? Is it "pentaphyllum"? With plants, that second name is often much more important than just relying on the first.
My tea package does list both first and second name for this [I get it from Strand Tea in Sandy, OR].
What's important, too, is that you can trace the point of origin and know how it was tended, etc.
I have not taken this in months as there have been other teas that have rotated into my attention and other medicinal herbs used.
At first, I loved the taste . . . then, not so much. But taste is not really the point of this (still, stevia does help). If you prefer a different taste, you can follow up with a tea for your taste buds (after getting the goodness from this one).
How it is STEEPED can change the taste. If bitter, the water may have been too hot (or steeped too long). Never use boiling water.
As the kettle is just about ready, if you can just barely touch it, that should be about 160 - 170 degrees and the best for green teas.
This is not a "green" tea but an herb tea, though, for all aerial parts of herbs (above ground leaves, buds, flowers) water should never be boiling, whether for tea or tincture as then the medicinal properties could be ruined.
You can test with your meat thermometer once and then gauge as to that second or two of "touchability" so to speak from there on out.
I would not use a microwave for water as it can get it far too hot and, well, I just don't like the idea of microwaved anything going into my body.
Glad to see your note as a reminder. It is about time to restart this, though. It does have a deep earthy, heartiness to it. I hope you enjoy it and that you feel some benefit over time. -
[ 09-04-2015, 02:24 PM: Message edited by: Keebler ]
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Keebler
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- You can enlarge the photo here to see what the leaves should look like, rather bunched or curly (yet still whole leaves and not cut and sifted) - very light in weight.
If you use a tea strainer inside of a mug, this (as most teas) can be brewed twice for sure, even the third brewing can be added into your second cup when that's about half finished.
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