Sacred Red Snow Tea

Starting at: $13.00

Sacred Red Snow Tea

Until recently this rare natural herbal red tea was strictly reserved for use in Tibetan Lamaseries, Temples and Monasteries. A little bit goes a long way. The tea is extremely light in weight

• Watered by snow, at altitudes of 11,000-15,000 feet above sea level in clouds and fog, and very little direct Sunlight, this very special herb grows on the surface of rocks, not in the earth, drawing its nutrients from the air. This is why the Lamas and monks have considered it a gift from heaven…considered most sacred. It's one of the few herbs which grows at this altitude and comes only from a special region in Tibet.

• Potent in texture, this is not a true tea but rather a revered herb, red and white in color, ruby-colored when steeped or brewed, this lovely rare tea should be taken in a meditative attitude and with a sincere heart.

• Some may prefer to add a bit of Rhodiola or a few flowers like Lavender, Camomile, or Chrysanthemum to this very light tea to give it a bit more body, and sweeten with a touch of Tibetan Gold ™ Air-Dried Granulated Honey © . The Monks use the air-dried wild mountain honey. They sometimes also drink salty tea by adding some salt.

• Monks and Lamas sometimes make Yak butter tea, by adding a dollop of Yak butter to this tea. Why not try it with your favorite pure butter (no margarine, please).

Tibetan and Chinese Herbalists indicate this tea

• Drinking clears summer fluid (sweat),

• Clears the liver of toxins,

• Improves vision,

• Nourishes the heart muscle.

• Brings about remarkable effects on reducing hypertension.

• Sacred Red Snow tea is a fat emulsifier and helps reduce obesity

Directions: break-up and place a small amount of the tea in your tea cup. Pour in a little boiling water to cover the tea to dampen, and rinse it. Then, immediately pour that rinse water out. Then re-fill the cup with boiling water, cover and let steep 5-7 minutes.


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  • Model: 90

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This product was added to our catalog on Wednesday 05 April, 2006.

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