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Percent Ashitaba Tea 40 Tea Bags 3.5 oz

 
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Percent Ashitaba Tea 40 Tea Bags 3.5 oz





Regular Price: US$78.91

Special Price US$56.87

Availability: In stock

 
Be Safe - We Directly Ship From Country of Origin
 
BE SAFE
WE ONLY SHIP
FROM OFFICIAL SUPPLIERS
 
From USA
To International
In 5-10 Days by DHL
US$19.99 Shipping Fees for any Order
 

GRAND SELECTION

Think of it and most probably we have it among our grand selection of products!

 

AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

 

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

 
 

Originated from the rich volcanic soil of Hachi Jo Island in Japan, the growth of Ashitaba is promoted by the warm tropical current known as black tide. It is a perennial plant in celery family. With its uncanny ability to reproduce green stems and leaves. Ashitaba earned its name as the leaf of tomorrow. In the Edo era of Japan, Ashitaba was documented as a Treasure Plant. Local residents of Hachi Jo Island refer to Ashitaba as the longevity herb, attribute their unusual healthfulness to the continual consumption of Ashitaba in their diet. Recent scientific research discovered a rare element Chalcones, a class of potent flavonoid compounds, is present in Ashitaba.

Launched in 1989, Percent Ashitaba Tea contains Hachi Jo Island grown Ashitaba provided by Ashitaba Manufacture Factory, Co., Ltd. in Japan, and is manufactured under certified CGMP authority in Taiwan with its exclusive roasting technology.

The product is pH balanced, caffeine free, no addictive and preservatives.

Main chemical components of "Chalcone" in yellowish sap of Ashitaba plant.

  • Xanthoangelol
  • 4-hydroxydericin
  • Xanthoangelol-E


Suggested Use

Pour 600-800 cc of boiling water over the tea bag in a thermos or cup. Let it brew for approximately 5 minutes. Ashitaba tea is also superb as a cold beverage by simply adding ice.



Other Ingredients

Dried ashitaba root, leaf and stem.



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