Ginseng tea

It is the a modern mark of tea which has appeared as a harmonious combination of principles of the Chinese medicine to tea traditions of China. This tea unites in itself curative properties high-mountainous Ulun, a ginseng and some other curative grasses.

Ginseng tea possesses strong toning up and adaptogenic effect, stimulates a potentiality, increases physical endurance and working capacity – and it not all, after all hundreds books are devoted medicinal and stimulating properties of a ginseng, probably. The contribution is brought also by other grasses as a part of this tea – a holly (immortelle).

Ginseng tea it is known both original pleasant aroma and taste. Aroma with crimson notes and the sated sweetish taste leaving long aftertaste, became popular both in China and behind its limits. The ginseng from the very beginning of tea drinking will adjust impressions on that it is better to perceive aroma and taste of a drink. Thanks to the sated sweetish taste and invigorating effect, the ginseng tea is good during a dinner or in the early evening.

Unusual appearance ulun – in the form of light green, sometimes casting blue, «stones» – is connected with the technology of its manufacture developed on Taiwan. At manufacturing of this tea, ulun hemispherical twist it is processed by a special syrup on a basis licorice where the ginseng and other curative grasses also enters. As a result of it ginseng tea also takes the unusual form.

To make it, as well as other uluns, it is possible several times. Taste of a ginseng is most brightly shown at first two tea leaves, in further all is more accurately felt taste of ulun. As the ginseng ulun is intensive enough stimulator of a metabolism, it is not necessary to use it on a hungry stomach.