Spring Osmanthus Kudzu Root Tea

Spring Osmanthus Kudzu Root Tea

　　According to records in the "Shennong's Classic of Materia Medica," "Compendium of Materia Medica," "Chinese Materia Medica Dictionary," and the "Pharmacopoeia of the People's Republic of China," as well as research and identification by the Jiangxi Academy of Traditional Chinese Medicine, kudzu root is rich in starch, amino acids, proteins, cellulose, trace elements, saponins, puerarin, and other isoflavones. It has the effects of "clearing heat and detoxifying, nourishing and replenishing, preventing heatstroke, beautifying the skin, and removing toxins from the body." As for kudzu tea, which is made from ground kudzu root, it retains the original flavor and is convenient for brewing. It contains high levels of isoflavones such as puerarin and saponins, and is particularly effective in lowering blood pressure, blood lipids, blood sugar, and in relieving hangovers. The method of consumption is the same as that for tea bags: take one small packet (3 grams), open it, and place it in a cup or bowl. Pour in boiling water, cover, and steep for 2–5 minutes before drinking. It can be steeped 6–8 times. In cases of intoxication or when blood pressure, blood lipids, or blood sugar are high, it is recommended to increase the amount and brew two packets. For more details, please visit: http://www.jxcggg.com (Shangrao)