Archive for October, 2009
Jane V asked:
whats the difference and where can i get it?
whats the difference and where can i get it?
jameshasler2009 asked:
www.mylipocleanse.com Lipo Cleanze -Lipo Cleanse. Colon cleanse product that can increase Lipolysis, Decrease Lipogenesis. Weight loss cleansing and Detox diet. liopcleanze Is A Revolutionary Approach to Cleansing and Ridding Your Body Of Unwanted Fats, Toxins and More!
jameshasler2009 asked:
www.mylipocleanse.com Lipo Cleanze -Lipo Cleanse. Colon cleanse product that can increase Lipolysis, Decrease Lipogenesis. Weight loss cleansing and Detox diet. liopcleanze Is A Revolutionary Approach to Cleansing and Ridding Your Body Of Unwanted Fats, Toxins and More!
Nunya B asked:
If it’s herbal, it doesn’t have caffeine. Is it a detox tea? I’ve been trying to look stuff up on it and I’m not finding what exactly I want.
To Gena- Nuh uh they can’t because the unicorns gave me a magic potion.
If it’s herbal, it doesn’t have caffeine. Is it a detox tea? I’ve been trying to look stuff up on it and I’m not finding what exactly I want.
To Gena- Nuh uh they can’t because the unicorns gave me a magic potion.
L0V3 asked:
whats the difference
whats the difference
Chlohi asked:
I heard if you take green tea tablets from the health shop it can increase your metabolism…does this actually work? Is it worth spending money on?
I heard if you take green tea tablets from the health shop it can increase your metabolism…does this actually work? Is it worth spending money on?
thanks 
Phill Hopkins asked:
Oxygen is one of the essential elements that are needed by all the members who belong to the animal kingdom. Oxygen is an element that is present in the air and is responsible for triggering the burning of fat and glucose in order to provide the body with its necessary supply of energy and heat. However essential it may be, oxygen unfortunately also has some effects that are negative.
During the oxidation process, free radicals, which are highly reactive byproducts, are produced. When other molecules interact with these free radicals they themselves get turned into free radicals and their normal functioning gets disrupted. Eventually this could lead to massive tissue damage and cell destruction. It could even lead to the incidence of degenerative diseases including rheumatoid arthritis, Alzheimerýs disease, cancer, artherosclerosis, Parkinsonýs disease and heart disease.
Fortunately for us the human body is naturally equipped with defenses that work to prevent the harmful effects of these free radical compounds. Antioxidants are chemical substances that are naturally present in vegetables as well as fruit. These antioxidants hunt down free radicals and act on them. This causes the free radicals to get neutralized and stops their rampage and the damage they do to the bodyýs healthy cells, thus preventing or decreasing the incidence of disease.
Antioxidant Effects of Plants
Camellia sinensis is one of many plants that are known to contain a high level of disease-fighting antioxidants. This plant is sometimes also called the tea plant. Chinese households have been serving tea as a healthy beverage for hundreds of years in order to promote general well being and good health. Green tea in particular is very popular because of the many remarkable health benefits it provides.
Green tea is very popular in Japan, India. Thailand and China where people have been drinking it for years. Green tea has been used as one of the ingredients in many traditional Indian as well as Chinese medicines. Green tea is used in medicine as a:
* Stimulant
* Astringent- it helps wounds to heal and also controls bleeding
* Diuretic- promotes urine excretion
* Agent that improves health of the heart.
The benefits derived from green tea are believed to be largely due to the polycatechins that are present in it. These polycatechins have very powerful and highly effective antioxidant effects. Other than polycatechins there are many other ingredients present that contribute to the antioxidant properties of green tea.
The Antioxidant Properties of Green Tea
The antioxidant properties and effects of green tea are due to the presence of powerful polyphenolic antioxidants, also known as catechins. The other substances that give green tea its antioxidant properties include Vitamin C, Vitamin E, Vitamin A and tannin. Green tea also has powerful neuro-protective, anti-carcinogenic, anti-microbial and cardio-protective properties. Epigallocatechin gallate, which is an especially bioactive catechin, has been identified by many scientists as particularly important because its antioxidant effects have been linked to cancer prevention.
Oxygen is one of the essential elements that are needed by all the members who belong to the animal kingdom. Oxygen is an element that is present in the air and is responsible for triggering the burning of fat and glucose in order to provide the body with its necessary supply of energy and heat. However essential it may be, oxygen unfortunately also has some effects that are negative.
During the oxidation process, free radicals, which are highly reactive byproducts, are produced. When other molecules interact with these free radicals they themselves get turned into free radicals and their normal functioning gets disrupted. Eventually this could lead to massive tissue damage and cell destruction. It could even lead to the incidence of degenerative diseases including rheumatoid arthritis, Alzheimerýs disease, cancer, artherosclerosis, Parkinsonýs disease and heart disease.
Fortunately for us the human body is naturally equipped with defenses that work to prevent the harmful effects of these free radical compounds. Antioxidants are chemical substances that are naturally present in vegetables as well as fruit. These antioxidants hunt down free radicals and act on them. This causes the free radicals to get neutralized and stops their rampage and the damage they do to the bodyýs healthy cells, thus preventing or decreasing the incidence of disease.
Antioxidant Effects of Plants
Camellia sinensis is one of many plants that are known to contain a high level of disease-fighting antioxidants. This plant is sometimes also called the tea plant. Chinese households have been serving tea as a healthy beverage for hundreds of years in order to promote general well being and good health. Green tea in particular is very popular because of the many remarkable health benefits it provides.
Green tea is very popular in Japan, India. Thailand and China where people have been drinking it for years. Green tea has been used as one of the ingredients in many traditional Indian as well as Chinese medicines. Green tea is used in medicine as a:
* Stimulant
* Astringent- it helps wounds to heal and also controls bleeding
* Diuretic- promotes urine excretion
* Agent that improves health of the heart.
The benefits derived from green tea are believed to be largely due to the polycatechins that are present in it. These polycatechins have very powerful and highly effective antioxidant effects. Other than polycatechins there are many other ingredients present that contribute to the antioxidant properties of green tea.
The Antioxidant Properties of Green Tea
The antioxidant properties and effects of green tea are due to the presence of powerful polyphenolic antioxidants, also known as catechins. The other substances that give green tea its antioxidant properties include Vitamin C, Vitamin E, Vitamin A and tannin. Green tea also has powerful neuro-protective, anti-carcinogenic, anti-microbial and cardio-protective properties. Epigallocatechin gallate, which is an especially bioactive catechin, has been identified by many scientists as particularly important because its antioxidant effects have been linked to cancer prevention.
CaptainWow asked:
My son is sick. He has a cold and I was wondering if I could give him some Yogi Detox Herbal Tea. It’s caffeine free and the only warning I see on it is that women shouldn’t drink it during pregnancy.
My son is sick. He has a cold and I was wondering if I could give him some Yogi Detox Herbal Tea. It’s caffeine free and the only warning I see on it is that women shouldn’t drink it during pregnancy.
I went to their website and can’t find anything saying otherwise.
Opinions?
Lynn Siprelle asked:
What is THAT!” hollered my young daughter when I opened the box we’d just gotten in the mail. Floating in the plastic bag inside was a whitish disk with brownish threads hanging from it that looked more than a bit like a very flat jellyfish.
“That,” I said, “is a kombucha…thingie,” I finished lamely. How to explain to a child what a symbiotic collection of bacteria and yeast (aka “scoby”) is? Because that’s what we’d just gotten in the mail, a “thingie” commonly called a kombucha mushroom, even though it’s not a mushroom at all.
“It looks like an alien!” yelled my daughter. Maybe it is, added her father. One thing led to another, and we named our scoby Gonzales–Alien Gonzales, get it? Never mind. Suffice it to say that as quickly as we could, we put Gonzales to work in a gallon jar of strong sugared tea on the counter, where a Gonzales descendent has been happily brewing ever since for the last two years.
Why, you may be asking yourself, do you have an alien-like organism floating in a vat of sweet tea in your kitchen? Ah, so that it will turn the tea into kombucha, a drink with both amazing flavor and amazing powers for healing. Or at least so its adherents (and a couple of studies) say.
I’m one of its adherents. When I’m regularly drinking kombucha, my digestion is better, my skin improves and my blood sugar seems more stable. When I first started drinking it, my gray hair even started coming back dark, but that was a passing trend at best. All of this is completely subjective in my case; I have no clear proof that drinking kombucha did any of this definitively and of course Your Mileage May Vary. But I can tell you definitively that kombucha is delicious and cheap to make yourself. You can pay upwards of $3 for a small bottle of it at the health food store, or for the price of five plain old tea bags and a cup of sugar make a big batch of it yourself for pennies a bottle.
Making Kombucha
The first step in brewing kombucha is to obtain a scoby. I bought Gonzales mail order, but here’s the thing about scobies: Every time you brew kombucha you get a new one. (That’s not actually Gonzales; it’s something like Gonzales XXIV.) It should be easy if you live in a larger area to find someone with a spare scoby to give away through Freecycle or Craigslist–heck, just email your friends and I bet you’ll turn one up. If, however, you’re out in the middle of scoby-less territory, I bought mine at Kombucha.org, which is also a good source of information. You can also try the International Kombucha Exchange, where you’ll find people who will give scobies away. When you get your scoby, make sure the person gives you at least a cup of kombucha as well.
Once you have your scoby, you’ll want to keep it in the fridge in the kombucha it came in until you’re ready to use it. Store it in glass if at all possible; plastic can leach into the kombucha, and metal is reactive with its acids. I have a Corningware container I keep mine in.
To brew your kombucha you need:
* 3 1/2 quarts of filtered water–the chlorine in tap water can hurt your scoby! Filter the water through a Brita or other water filter, let it sit out overnight to let the chlorine evaporate (happy thought, no?) or use bottled water. Doesn’t have to be distilled, just non-chlorinated.
* 1 cup regular old white sugar
* 5 regular old black tea bags–you can get as fancy as you like with the tea, but I use garden variety restaurant supply tea bags. Red Rose, Lipton, whatever. AVOID ARTIFICIALLY FLAVORED TEAS like Earl Grey or Constant Comment. If you want to experiment with flavor, try different kinds of tea like green or white, or substitute a bag of herbal or spice tea for one of the black tea bags. I like putting in a bag of Yogi Tea. Just make sure the bulk of the tea is camellia sinensis–the plain old tea plant–in some form.
* A large pot
* A gallon-sized glass jar
* A piece of cloth that will cover the top of the jar
* A rubber band or something similar that is big enough to go over the mouth of the jar
* Your scoby and at least 1/2 cup of leftover kombucha from your last batch
Be sure your hands and equipment are very clean. Bring the water to a boil in the large pot. Once it’s come to a boil, turn off the heat, dump in the sugar and add the five tea bags. Set your timer for 15 minutes and take out the tea bags once it goes off. Put the lid on the pot and leave it to cool. I usually leave it overnight.
Once your tea is cool, pour it into the glass jar. Wash your hands well, take up your scoby gently and slide it into the tea. Add at least a half-cup of already-brewed kombucha. If you don’t do this, the tea won’t be acidic enough and it’ll mold. Cover the top with the cloth and fasten the cloth with the rubber band. It’s important to put the rubber band on to keep out fruit flies, and the kombucha needs air so don’t be tempted to just put a regular lid on. Put the jar in a dark, warm place in your kitchen. I don’t go out of my way; I have a hallway pantry where I do all my ferments and it’s not especially warm but it is out of the sun. Cooler places mean a longer ferment time, that’s all. Forget about your kombucha for at least a week.
After a week, check on your jar. You should see a new scoby forming at the top. If you see green mold, your tea wasn’t acidic enough. Take out the scoby and start over. If the mold is just on the tea, not the scoby, you won’t have to throw the culture out too, but if it’s on the scoby, you’re back to square one. This has only happened to me once in two years.
Your kombucha is through brewing when the new “baby” scoby is at least 1/8″ thick. You will know in time how long to leave your kombucha on to brew; the longer you leave it, the more sour it gets, and you’ll learn how long to leave it to get it just right for your taste. We like it half-sweet half-sour and fizzy.
Oh yes! The fizzy part. Or:
Storing Your Kombucha
Yes, kombucha is naturally carbonated! To keep the carbonation in, I use bottles called EZ Caps. Some imported beers come in bottles like this–Grolsch is one–so if you know any beer connoisseurs see if you can talk them into drinking a case for you and saving the bottles. Freecycle might also be a source for these bottles. If not, you can buy them at most wine and beer brewing supply houses. They’re not too expensive and you’d be amazed how handy they are; I don’t know what I did without EZ Caps around.
In any event, whatever you decide to do, store your kombucha in glass. Metal is reactive and plastic can leach into the kombucha. If you don’t want to use EZ Caps I’d suggest mason jars with plastic lids, but I can’t say that it’d keep the fizz in very well. Keep it in the fridge. It stores pretty much indefinitely. Over a long time it may grow a tiny scoby at the top of the bottle, and it may get more sour, so keep that in mind. If it gets too sour, it makes a good vinegar substitute in salad dressings. (DO NOT use it in pickling/canning; it has too variable a pH.)
Drinking Kombucha
Some people find that they’re sensitive to kombucha at first; it can give you stomach rumbles and be fairly, uh, cleansing to the bowels shall we say. It’s suggested you drink no more than two ounces a day until you know how your body handles it. I have worked up to being able to drink a whole 16 oz. EZ Cap bottle at a go, mostly in the summertime because it’s so dang refreshing, with no ill effects, though when I first drank it I did have a bit of a rumbly tummy–not bad, and not at all painful, but my internal flora were definitely adjusting. That’s to the good; properly brewed kombucha is one of the best of the probiotics.
But mostly, kombucha tastes great! It’s healthy, delicious and cheap. What more could you want from a science project?
What is THAT!” hollered my young daughter when I opened the box we’d just gotten in the mail. Floating in the plastic bag inside was a whitish disk with brownish threads hanging from it that looked more than a bit like a very flat jellyfish.
“That,” I said, “is a kombucha…thingie,” I finished lamely. How to explain to a child what a symbiotic collection of bacteria and yeast (aka “scoby”) is? Because that’s what we’d just gotten in the mail, a “thingie” commonly called a kombucha mushroom, even though it’s not a mushroom at all.
“It looks like an alien!” yelled my daughter. Maybe it is, added her father. One thing led to another, and we named our scoby Gonzales–Alien Gonzales, get it? Never mind. Suffice it to say that as quickly as we could, we put Gonzales to work in a gallon jar of strong sugared tea on the counter, where a Gonzales descendent has been happily brewing ever since for the last two years.
Why, you may be asking yourself, do you have an alien-like organism floating in a vat of sweet tea in your kitchen? Ah, so that it will turn the tea into kombucha, a drink with both amazing flavor and amazing powers for healing. Or at least so its adherents (and a couple of studies) say.
I’m one of its adherents. When I’m regularly drinking kombucha, my digestion is better, my skin improves and my blood sugar seems more stable. When I first started drinking it, my gray hair even started coming back dark, but that was a passing trend at best. All of this is completely subjective in my case; I have no clear proof that drinking kombucha did any of this definitively and of course Your Mileage May Vary. But I can tell you definitively that kombucha is delicious and cheap to make yourself. You can pay upwards of $3 for a small bottle of it at the health food store, or for the price of five plain old tea bags and a cup of sugar make a big batch of it yourself for pennies a bottle.
Making Kombucha
The first step in brewing kombucha is to obtain a scoby. I bought Gonzales mail order, but here’s the thing about scobies: Every time you brew kombucha you get a new one. (That’s not actually Gonzales; it’s something like Gonzales XXIV.) It should be easy if you live in a larger area to find someone with a spare scoby to give away through Freecycle or Craigslist–heck, just email your friends and I bet you’ll turn one up. If, however, you’re out in the middle of scoby-less territory, I bought mine at Kombucha.org, which is also a good source of information. You can also try the International Kombucha Exchange, where you’ll find people who will give scobies away. When you get your scoby, make sure the person gives you at least a cup of kombucha as well.
Once you have your scoby, you’ll want to keep it in the fridge in the kombucha it came in until you’re ready to use it. Store it in glass if at all possible; plastic can leach into the kombucha, and metal is reactive with its acids. I have a Corningware container I keep mine in.
To brew your kombucha you need:
* 3 1/2 quarts of filtered water–the chlorine in tap water can hurt your scoby! Filter the water through a Brita or other water filter, let it sit out overnight to let the chlorine evaporate (happy thought, no?) or use bottled water. Doesn’t have to be distilled, just non-chlorinated.
* 1 cup regular old white sugar
* 5 regular old black tea bags–you can get as fancy as you like with the tea, but I use garden variety restaurant supply tea bags. Red Rose, Lipton, whatever. AVOID ARTIFICIALLY FLAVORED TEAS like Earl Grey or Constant Comment. If you want to experiment with flavor, try different kinds of tea like green or white, or substitute a bag of herbal or spice tea for one of the black tea bags. I like putting in a bag of Yogi Tea. Just make sure the bulk of the tea is camellia sinensis–the plain old tea plant–in some form.
* A large pot
* A gallon-sized glass jar
* A piece of cloth that will cover the top of the jar
* A rubber band or something similar that is big enough to go over the mouth of the jar
* Your scoby and at least 1/2 cup of leftover kombucha from your last batch
Be sure your hands and equipment are very clean. Bring the water to a boil in the large pot. Once it’s come to a boil, turn off the heat, dump in the sugar and add the five tea bags. Set your timer for 15 minutes and take out the tea bags once it goes off. Put the lid on the pot and leave it to cool. I usually leave it overnight.
Once your tea is cool, pour it into the glass jar. Wash your hands well, take up your scoby gently and slide it into the tea. Add at least a half-cup of already-brewed kombucha. If you don’t do this, the tea won’t be acidic enough and it’ll mold. Cover the top with the cloth and fasten the cloth with the rubber band. It’s important to put the rubber band on to keep out fruit flies, and the kombucha needs air so don’t be tempted to just put a regular lid on. Put the jar in a dark, warm place in your kitchen. I don’t go out of my way; I have a hallway pantry where I do all my ferments and it’s not especially warm but it is out of the sun. Cooler places mean a longer ferment time, that’s all. Forget about your kombucha for at least a week.
After a week, check on your jar. You should see a new scoby forming at the top. If you see green mold, your tea wasn’t acidic enough. Take out the scoby and start over. If the mold is just on the tea, not the scoby, you won’t have to throw the culture out too, but if it’s on the scoby, you’re back to square one. This has only happened to me once in two years.
Your kombucha is through brewing when the new “baby” scoby is at least 1/8″ thick. You will know in time how long to leave your kombucha on to brew; the longer you leave it, the more sour it gets, and you’ll learn how long to leave it to get it just right for your taste. We like it half-sweet half-sour and fizzy.
Oh yes! The fizzy part. Or:
Storing Your Kombucha
Yes, kombucha is naturally carbonated! To keep the carbonation in, I use bottles called EZ Caps. Some imported beers come in bottles like this–Grolsch is one–so if you know any beer connoisseurs see if you can talk them into drinking a case for you and saving the bottles. Freecycle might also be a source for these bottles. If not, you can buy them at most wine and beer brewing supply houses. They’re not too expensive and you’d be amazed how handy they are; I don’t know what I did without EZ Caps around.
In any event, whatever you decide to do, store your kombucha in glass. Metal is reactive and plastic can leach into the kombucha. If you don’t want to use EZ Caps I’d suggest mason jars with plastic lids, but I can’t say that it’d keep the fizz in very well. Keep it in the fridge. It stores pretty much indefinitely. Over a long time it may grow a tiny scoby at the top of the bottle, and it may get more sour, so keep that in mind. If it gets too sour, it makes a good vinegar substitute in salad dressings. (DO NOT use it in pickling/canning; it has too variable a pH.)
Drinking Kombucha
Some people find that they’re sensitive to kombucha at first; it can give you stomach rumbles and be fairly, uh, cleansing to the bowels shall we say. It’s suggested you drink no more than two ounces a day until you know how your body handles it. I have worked up to being able to drink a whole 16 oz. EZ Cap bottle at a go, mostly in the summertime because it’s so dang refreshing, with no ill effects, though when I first drank it I did have a bit of a rumbly tummy–not bad, and not at all painful, but my internal flora were definitely adjusting. That’s to the good; properly brewed kombucha is one of the best of the probiotics.
But mostly, kombucha tastes great! It’s healthy, delicious and cheap. What more could you want from a science project?
Rosy Vohra asked:
The Chinese have availed of the therapeutic benefits of drinking green tea for now over 4000 years to alleviate any thing as minor as aches to as much as depression. Current research on its benefits has pointed towards its retarding effect on the growth of cancer cells. Drinking green tea has reported reduced instances of esophageal cancer amongst the Chinese to as much as sixty percent. The goodness of green tea lies in its enrichment with an effectual antioxidant called the epigallocatechin gallate (EGCG), much potent polyphenolic catechins.
The antioxidant effect of EGCG is several times much more powerful that of resveratrol found in red wine. Japanese men of which a major percentage is smokers has been found to show low instances of heart stokes, the studies by the researchers of Kansas University has revealed it is the miraculous effects of EGCG in green tea which they regularly consume. This is complemented with their diet which is rich in soy products and sea food. EGCG is converted in other compounds in case of black tea and oolong tea; it is retained in green tea because of the much reduced fermentation process to which its leaves are subjected during processing. Other advantages of drinking green tea include:
• It lowers the level of cholesterol in the blood stream and simultaneously maintains the correct ratio of good (HLP) as well as the bad cholesterol (LPL).
• By inhabiting the oxidation of the mischievous LDL into forming plaques inside the walls of the arterial system, it prevents the instance of strokes and other cardiovascular disorders. By the same reason instances of formation of blood clots are also reduced.
• Combination of caffeine and green tea help shed weight for those wanting to reduce the stubborn flab.
• Drinking green tea prevents food poisoning and formation of dental plaque by killing plaque forming bacteria.
• The isoflavones in green tea slow down the conversion of testosterone into dihydrotestosterone (DHT) the culprit in causing balding of the scalp in men and in this way serves to check balding.
• Green tea is a successful anti-aging beverage and contains antioxidants much potent than vitamin C and E in checking DNA damage.
• It is known to boost immunity, delays the onset of Parkinson’s and Alzheimer’s disease.
• Drinking green tea is of much help to young girls having pain during menstruation and helps in lowering other manifestations associated with PMS.
• Cool down green tea, store it in the bottle and place in the refrigerator. You can soak cotton pads in this decoction and spread over tired eyes for a few minutes. This practice not only sooth the tired eyes but also keeps dark circles at bay.
For best benefits make green tea as follows:
• Bring Water to boil.
• Add green leaves in the cup and pour boiling water over it.
• Add sugar to taste.
• Garnish it with a few drops of lemon/milk.
The Chinese have availed of the therapeutic benefits of drinking green tea for now over 4000 years to alleviate any thing as minor as aches to as much as depression. Current research on its benefits has pointed towards its retarding effect on the growth of cancer cells. Drinking green tea has reported reduced instances of esophageal cancer amongst the Chinese to as much as sixty percent. The goodness of green tea lies in its enrichment with an effectual antioxidant called the epigallocatechin gallate (EGCG), much potent polyphenolic catechins.
The antioxidant effect of EGCG is several times much more powerful that of resveratrol found in red wine. Japanese men of which a major percentage is smokers has been found to show low instances of heart stokes, the studies by the researchers of Kansas University has revealed it is the miraculous effects of EGCG in green tea which they regularly consume. This is complemented with their diet which is rich in soy products and sea food. EGCG is converted in other compounds in case of black tea and oolong tea; it is retained in green tea because of the much reduced fermentation process to which its leaves are subjected during processing. Other advantages of drinking green tea include:
• It lowers the level of cholesterol in the blood stream and simultaneously maintains the correct ratio of good (HLP) as well as the bad cholesterol (LPL).
• By inhabiting the oxidation of the mischievous LDL into forming plaques inside the walls of the arterial system, it prevents the instance of strokes and other cardiovascular disorders. By the same reason instances of formation of blood clots are also reduced.
• Combination of caffeine and green tea help shed weight for those wanting to reduce the stubborn flab.
• Drinking green tea prevents food poisoning and formation of dental plaque by killing plaque forming bacteria.
• The isoflavones in green tea slow down the conversion of testosterone into dihydrotestosterone (DHT) the culprit in causing balding of the scalp in men and in this way serves to check balding.
• Green tea is a successful anti-aging beverage and contains antioxidants much potent than vitamin C and E in checking DNA damage.
• It is known to boost immunity, delays the onset of Parkinson’s and Alzheimer’s disease.
• Drinking green tea is of much help to young girls having pain during menstruation and helps in lowering other manifestations associated with PMS.
• Cool down green tea, store it in the bottle and place in the refrigerator. You can soak cotton pads in this decoction and spread over tired eyes for a few minutes. This practice not only sooth the tired eyes but also keeps dark circles at bay.
For best benefits make green tea as follows:
• Bring Water to boil.
• Add green leaves in the cup and pour boiling water over it.
• Add sugar to taste.
• Garnish it with a few drops of lemon/milk.