CUP CHARACTERISTICS: Green tea and ginger pressed together to regenerate and recharge. Ginger, known for restorative properties offers a bit of a bite.
INGREDIENTS: Green tea*, Ginger pieces*. *Organic Certified Organic by Pro-Cert Organic Systems (Organic Equivalency with COR, NOP, EU, JAS)
INGREDIENTS FROM: China
REGION(S): Zhejiang Province
GROWING ALTITUDES: 1500 - 4500 feet above sea level
GRADE(S): Artisan Handcrafted
MANUFACTURE TYPE(S): Compressed tea - Silk Road traditional style
ANTIOXIDANT LEVEL: Low
CAFFEINE LEVEL: Low
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes
ARTISANAL NOTES: Small batch blended and packed in Canada at The Metropolitan Tea Company.
INFUSION: Pale green with yellow hints
INFORMATION:
Since time immemorial people around the world have looked to ginger root as a means of soothing and regulating functions in the body. The ancient Greeks, known for eating large heavy meals of mutton, discovered that eating pieces of ginger wrapped in bread helped the body digest. (Interestingly, this is the origin of gingerbread cookies.) Farther East, in ancient China, seafaring merchants and naval personnel customarily chewed ginger to ward of seasickness, finding that the root restored equilibrium in the body. On the sub-continent in India, traditional ayurvedic texts recommended therapeutic uses for ginger ranging from easing joint pain and motion sickness to helping the body better absorb food nutrients. An ancient ayurvedic sutra, or verse, even goes so far as to assert that everyone should eat fresh ginger before all meals to aid digestion. In Japan, the tradition of eating ginger with every meal continues into the present day. (Think of the last time you ate sushi. That bright pink, extremely strong tasting stuff on the side of the plate - that's ginger.) The Japanese believe that the natural properties of the root serve to detoxify the body of any possible toxins that may be present in food.
Since time immemorial people around the world have looked to ginger root as a means of soothing and regulating functions in the body. The ancient Greeks, known for eating large heavy meals of mutton, discovered that eating pieces of ginger wrapped in bread helped the body digest. (Interestingly, this is the origin of gingerbread cookies.) Farther East, in ancient China, seafaring merchants and naval personnel customarily chewed ginger to ward of seasickness, finding that the root restored equilibrium in the body. On the sub-continent in India, traditional ayurvedic texts recommended therapeutic uses for ginger ranging from easing joint pain and motion sickness to helping the body better absorb food nutrients. An ancient ayurvedic sutra, or verse, even goes so far as to assert that everyone should eat fresh ginger before all meals to aid digestion. In Japan, the tradition of eating ginger with every meal continues into the present day. (Think of the last time you ate sushi. That bright pink, extremely strong tasting stuff on the side of the plate - that's ginger.) The Japanese believe that the natural properties of the root serve to detoxify the body of any possible toxins that may be present in food.