Jiaogulan Tea - Gynostemma pentaphyllum, leaves from carefully selected varieties and premium quality mark A, origin Thailand - Chiang Mai area and Chiang Ray.
Tea made from this plant has healing powers. Includes over 80 kinds of saponins (gypenosides). In addition to saponins also contains trace elements, vitamins, amino acids and proteins. People for hundreds of years believe Gynostema can prolong life. In areas where people drink a decoction of the leaves normally live to a very old age. Strengthens the heart, lowers blood sugar and cholesterol levels. Regulates of blood pressure - reduces the high and low on the contrary can increase. Relieves spasms, reinforces unequal system, stimulates liver function acts to prevent cancer. Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects purported to increase longevity. Pharmacological research has indicated a number of therapeutic qualities of Jiaogulan, such as lowering cholesterol and high blood pressure, strengthening immunity, and inhibiting tumors.
The plant is best known for its use as an herbal medicine. Jiaogulan is most often consumed as an herbal tea. It has not seen widespread use in traditional Chinese medicine (TCM) because it grows far from central China where TCM evolved; consequently, it was not included in the standard pharmacopoeia of the TCM system. Until recently it was a locally-known herb used primarily in mountainous regions of southern China and in northern Vietnam. It is described by the local inhabitants as the "immortality herb", because people within Guizhou Province, where jiaogulan herbal teas are consumed regularly, are said to have a history of unusual longevity.
Jiaogulan has been found to increase superoxide dismutase (SOD), which is a powerful endogenous cellular antioxidant. Studies have found it increases the activities of macrophages, T lymphocytes and natural killer cells and that it acts as a tumor inhibitor.
Jiaogulan is known as an adaptogen, which is an herb reputed to help the body to maintain optimal homeostasis. Its chemical constituents include the triterpenoid saponins gypenosides which are closely structurally related to the ginsenosides which are present in ginseng. Most research has been done since the 1960s when the Chinese realized that it might be an inexpensive source of adaptogenic compounds, removing pressure from the ginseng stock. Adaptogenic effects include regulating blood pressure and the immune system, improving stamina and endurance. Jiaogulan is also believed to be useful in combination with codonopsis for jet lag and altitude sickness.
The adaptogenic nature of gypenosides have been found to keep blood pressure in a normal range. In vitro studies indicate that jiaogulan stimulates the release of nitric oxide in isolated heart cells; this is one proposed mechanism by which jiaogulan reduces high blood pressure. In a double-blind study, gypenosides administered to those with Grade II hypertension showed 82% effectiveness in reducing hypertension, compared to 46% for ginseng and 93% for indapamide (a hypertension medication).
Animal studies as well as clinical testing on humans suggest that jiaogulan, when combined with other herbs, has beneficial effects on cardiovascular system, increasing heart stroke volume, coronary flow, and cardiac output while reducing the heart rate, without affecting arterial pressure.
Numerous clinical studies in Chinese medical literature have shown that jiagolan lowers serum cholesterol, triglycerides, and LDL (the "bad" cholesterol) while raising HDL ("good" cholesterol) levels, with reported effectiveness rates ranging from 67% to 93% on over 980 patients with hyperlipemia.
Gynostemma pentaphyllum tea has been studied in a randomized controlled trial in type 2 diabetic patients. It may have potential as a hypoglycemic treatment to reduce blood glucose.
Preparation and drinking Jiaogulan Tea:
Preparation and drinking Jiaogulan provides similar experiences as eating the finest green teas . Its strange smell pleasant, excellent taste, sparkly yellow pickle, unusual long ( sweet) finish ( " aftertaste " ) and easy to prepare.
Pickle, prepared by adding 1 g of dry leaves (approximately one teaspoon ) in 250 ml of hot water for 3-5 minutes. Already three-minute infusion is unprecedentedly strong and aromatic. Typical sweet aftertaste its fullness discreet enchant everyone and as with wine encourages another sip. In northern Thailand can be encountered with different preparation Jiaogulan (boiled, leaving the sun to charge, cooled in the fridge or served with ice). Tea lovers can indulge preparation Jiaogulan traditional method " Kung Fu Cha " in a small jug, when a 250-ml volume pots inserted 2 teaspoons dry leaves. By convention, the first method pickle after 1-15 seconds. The second enema (which is also the last ) shows bleeding to taste after 3-15 minutes. Preparation is possible in CCHA wane as with top green teas.
|Package content||1 bag with 100g of pure dried leaves|