Benefits of Go Green Armenia’s wild thyme tea:
‣ Anti-fungal
‣ Fights indigestion and gas
‣ Treats bronchitis and cough
‣ Lowers blood pressure and cholesterol
‣ Keeps the brain from aging

Thyme has been known since ancient times for its magical, culinary, and medicinal virtues. Tradition held that an infusion of thyme taken as a tea on midsummer’s eve would enable one to see the fairies dancing. Young women wore a corsage of blossoming thyme to signal their availability for romance. The generic name may have been inspired by one of thyme’s traditional attributes. Greek folk herbalists believed that thyme would impart courage (thumus in Greek) to those who used the herb, particularly soldiers. Greek men particularly liked the pungent scent of thyme and would rub the herb on their chests. The Romans believed that adding thyme to bath water would impart energy. They also included thyme in bedding to chase melancholy and to prevent nightmares.

The strong scent of thyme was employed as a moth repellent, and burned as fumigating incense. The philosopher-herbalist Pliny the Elder recommended burning the dried herb in the house to “put to flight all venomous creatures.” In the kitchen thyme has been used for centuries to season sauces, soups, stuffing, and soups. Thyme has long been recognized for its antiseptic properties. The Egyptians used the herb in formulas for embalming the dead. The herb was among those burned in sickrooms to help stop the spread of disease. Oil of thyme was used on surgical dressings and in times of war as recently as World War I, to treat battle wounds.

USE
Place 2 teaspoon Persimmon leaves in a cup , pour boiling water and steep for 5 minutes , then strain and enjoy!

Chinese Academy of the Sciences found that this particular tea contains a large variety of Vitamin C, tannins, flavonoids, rutin, choline carotenoids, amino acids. In addition, the tea were found to contain 10 elements: Magnesium (Mg), Manganese (Mn), titanium (Ti), calcium (Ca), phosphorous (P), and more. These elements are found to aid to healthy bodily functions.

Compared to other teas, persimmon leaf tea contains a higher level of health and nutritional benefits. Analysis has shown persimmon leaf tea contains up to 10 times the amount of Vitamin C, tannins, flavonoids, rutin, choline and essential amino acid. Compared to other fruits and vegetables, persimmon leaf tea contains up to several times more vitamins.

Scientific research has shown that drinking persimmon leaf tea promotes a healthy metabolism. Rutin aids in softening the blood choline tube, which prevents arteriosclerosis. Flavonoids aid in lowering blood pressure and increase blood flow. According to Japan’s “Longevity” magazine, drinking persimmon leaf tea and prevent melanoma. These health benefits generate anti-cancer and anti-influenza virus interferons.

Persimmon leaves are green from spring to summer and in the fall they change to a beautiful red/orange color with green and black dots.When they are steeped into a tea, the tea is meant to be sipped gently and its complex flavor and aroma savored. The color of persimmon leaf tea is orange that changes to a brown color as it cools. The taste is bitter with a hint of sourness and some sweetness when the tea cools down.
Persimmon leaves are high in fiber and they contain tannins which can help digestion. They have properties than can help prevent high blood pressure and it is said that persimmon leaves have 30 times more vitamin C than oranges. They also possess pro-vitamin C which is not destroyed easily by heat, allowing the vitamin C to survive the brewing process.
Academy of Sciences found that this particular tea contains a large variety of Vitamin C, tannins, flavonoids, rutin, choline carotenoids, amino acids. In addition, the tea was found to contain 10 elements: Magnesium (Mg), Manganese (Mn), titanium (Ti), calcium (Ca), phosphorous (P), and more. These elements are found to aid to healthy bodily functions. Compared to other teas, persimmon leaf tea contains a higher level of health and nutritional benefits.
Young green persimmon leaves are used for tempura. Leaves collected in the spring are used for making persimmon tea. They are also used for wrapping sushi in Japan. Persimmon tea is caffeine-free. Persimmon leaves have a bactericidal and preserving effect on the food wrapped within.