Roasted Brown Rice Tea
Roasted brown rice tea is a frugal drink in Oriental tradition but having many health benefits. The bioactivity of nutrition from roasted brown rice is high and it becomes a readily-absorbed source of trace elements such as calcium, iron, selenium, magnesium, polyphenols and various vitamins. Brown tea is manually produced under the direct guidance and supervision of Venerable Master Thich Tue Hai – the Abbot of Long Huong Pagoda.
Ingredients: 100% roasted brown rice – no preservatives
Place of manufacture: Long Huong pagoda, Dong Nai
Regulate body temperature, support digestion; be especially useful for liver and kidney.
Help restore liver function and lipid metabolism by B-group vitamins in rice bran. Gamma-oryzanol in rice bran oil helps to reduce bad cholesterol, preventing artery blockage.
Detoxify blood and improve skin health. Blood analysis of some people who often drink roasted brown rice tea shows that their bloods are very clean: red blood cells are round and separated, serous fluids are clear.
Long-term drinking of roasted brown rice tea will end gout, rheumatism of older people. It also helps the body feel full of energy, no longer tired or fatigue; older people are no longer suffered from excessive urination at night.
Roasted brown rice tea also prevents dehydration in case of diarrhea and stops diarrhea very well which quickly recover health.
Usage: Soak 1 tbsp of roasted brown rice with boiling water for 2 minutes then drain it off. Add in 1/3 to ½ liter of boiling water and cook for 10 minutes. Another way is to keep it in a thermos for 30 minutes.