Last December in December I was with my father and my sisters in Manila when I came across a herbal tea called Ashitaba.
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| The pretty huts in Baguio Highlands with their pines |
We visited my uncle, who lived with his Filipino wife in Manila. He has already retired from corporate life (he used to work for the World Bank and had work worldwide). He decided to withdraw in Manila instead of in Penang because he wanted to be close to his son, his daughter -in -law and his granddaughter, but I also think that he likes the simple accessibility to fly to the east or west, as he likes from the Philippines.
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| The Baguio Pine Tree Wald right in front of our balcony – cool morning with fresh air! |
This uncle of us had always asked us to visit him in Manila, and finally after a lot of compulsion (and not that my father or brother will become younger), my sister booked us all on a trip to visit this uncle.
As part of the travel route, Uncle Mike wanted to get us out of the damp city that is Manila. He escapes from time to so often into the mountains of Baguio to relax and relax.
Baguio It’s like our Cameron Highland, just better! It is also 5 hours from Manila.
I am still not sure whether the 5 hours include terrible traffic in Manila. Filipino traffic is not a joke.
I can see why Uncle Mike often fled into the mountains of Baguio -the Cordilerra series -because it is much more peaceful and less dirty than Manila. The mountains are beautiful and Baguio itself is picturesque and relaxed. In fact, it looks American in its house structure because it used to be the American basis!
When I was in Baguio (actually Baguio Country Club), I looked for unique souvenirs and food for sale. They were famous for a few things -mini brooms (apparently the Baguio -brooms are more robust than most brooms who say my Filipina aunt), peanut fruits, local handicrafts, strawberry jam and much more. I stumbled on Ashitaba tea when I browsed into tourists in one of the shops.
Ashitaba tea
“Ashitaba is a large herb that grows mainly in the central region of Japan. Root, sheet and trunk are used to produce medicine.
Ashitaba is used for “heartburn” (gastroesophageal reflux disease, gerd), stomach ulcers, high blood pressure, high cholesterol, gout, constipation and liver. It is also used for cancer, smallpox, liquid retention, blood clots and food poisoning. Women use it to increase the flow of breast milk. The fresh leaves and dried powder are used as food. “
Ashitaba is also called Angelica Keiskei, Ashitaba du Japon, Herbe de la Longévité, Japanese Ashitaba, Kenso and tomorrow. And everything for good reason.
His remarkable regenerative property makes it a valuable herb. If you plant the sheet at dawn, you will see it sprouts the next day!
When you cut open the Ashitaba handle, it seeps a thick yellow juice. The juice contains chalkone with the name “Xanthogelol” and “4-hydroxyderricin”.
CHALCON does Ashitaba what is – it cleans the blood, strengthens the immune system, regulates cholesterol, regulates blood pressure, suppresses acid secretion, prevents thrombus, suppresses cytopathy, is antibacterial, prevents cancer and promotes metabolism.
It also contains fiber, calcium, iron, magnesium, vitamin E, vitamin C, vitamin B1, B2 and vitamin K.
This page Says that Ashitabas vitamin B12 builds new hemoglobin (red blood cells) and more oxygen in the blood and better cell function in all organs and muscles, including the heart – and keeps it strong.
From TCM perspective, it is assumed that Ashitaba tea activates the Qi and the blood, which means that it is good for women with menstrual problems and stagnation. It is also a tonic to calm spiritual well -being. Ashitaba is also used in TCM Harmonize the spleen and stomach and balance the earth element.
So the question is: how does the tea taste?
I have penetrated the tea bag for 5 minutes, penetrated hot water and say the truth, there is not much taste of the tea. It is mild with a light yellow color. But the good thing is because it is so mild that the tea does not become bitter or containing Tannin, even if you pull it through much longer than you should.
Since the Baguio Highlands are pretty cool, I can imagine that the Ashitaba thrives well and its leaves are dried and processed into tea. However, I am surprised that the tea is quite low despite its diet profile. And like most packaging, the tea I bought did not seem to hunt the properties of such an incredible herb. This is sad how I could have handed it over if I hadn’t decided to buy and try the tea.
