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Dandelion Root

Dandelion Root

Dandelion Root
54321

Dandelion Root imported from USA

Ingredients: Organic dandelion root (Taraxacum officinale)
25g Pouch
$4.95
100g Pouch
$14.95
500g Pouch
$62.95
2kg Pouch
$215.95

Instructions

  • Serving Size: 2.5g /cup
  • Steeping Temp: 100°C
  • Steeping Time: 5 mins.
  • Certification: Organic
  • Origin: USA
  • Caffeine: Caffeine Free

Dandelion Root

You may consider dandelion as a type of weed, but its root has a long history of therapeutic use. Dandelion root has been traditionally used in Herbal Medicine as a diuretic, to help treat digestive disturbances and increase bile flow. Bile transport toxins out of the body. Dandelion root is a favorite among traditional herbalists as it supports the healthy functioning of the liver, kidneys, and gallbladder and is considered to be a reliable detoxifying agent. Dried dandelion root by itself or with other herbs can be used to make a healthy tea.

Tasting Notes

Certification: Organic
Grade or Quality: C/S
Base flavor: Earthy

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From the Shanti Tea Canada Blog

Smoky versus grassy: The battle of the greens - by Richard Isaac

Smoky versus grassy: The battle of the greens

Green tea is the holy-grail of antioxidants but it can be daunting to find the right one to suit your taste.

If you’re new to the green tea scene, or you have enjoyed/hated some at random, keep reading. We’re going to simplify your quest by looking at green tea from two countries only: China and Japan.

Why? Because while green tea is produced in several other countries, both China and Japan are main producers and each country has its own style that imparts a set of unique flavour characteristics onto the tea. Distinguishing between these flavours is the first step toward finding a green tea that pleases your palate.

Oxidation

How each country stops oxidation during the production process is what creates these two distinct flavour profiles. Oxidation is the chemical reaction of the tea leaves and their components (polyphenols) with air, humidity, and heat. To oversimplify, oxidation is responsible for turning things brown (like sliced apples – and tea leaves!). In the production of green tea, heat is used to stop this process.

Chinese green teas

In China, tea leaves are...

Read the rest of the article on our blog.