Chanca Piedra (Phyllatus Niruri Linn) – Herb
A brief introduction: this Peruvian beauty is called the stone crusher. We've been uncovering the secrets of Amazonian rainforests one by one and chanca piedra is another plant to which the local tribes attach special meaning. But don't expect much of the flavor; It is bland, slightly sweet and bitter.
Ingredients
100 % Chanca PiedraBrew & Taste
Chanca piedra tea is honey yellow in color. The taste is rather bland. Slightly sour, a little grassy and slightly bitter.
Origins
This wild herb from Peru grows only around 30-60cm. It has elliptical leaves, round, slightly flattened fruits and small white or yellow flowers. Today, chanca piedra of the Phyllanthaceae family can also be found in India, tropical Africa, America and Southeast Asia. It has many names, including pitirishi, gale of the wind, stonebreaker, sasha foster, amarus, memeniran, tamalak, and makantowe.
For decades, chanca piedra has been used by the South American native tribes.
Since approximately 1960, it has been the subject of numerous studies, which indicate that it is a rich source of unique plant chemicals. It contains mainly biologically active lignans, glycosides, flavonoids, alkaloids, lipids, sterols and flavones.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
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Instructions for preparation
Pour 700ml of cold water per 1-2 tablespoons of chanca piedra.
Bring to a boil, then cook on low flame for 5-10 minutes.
Do not cover the pot and allow to reduce.
Strain and serve 3 times a day.
Serve warm if you suffer with colic. This therapy can last 1-3 months.
DHL
