100% pure BUCHU tea bags

Cape Moondance, the worlds first 100% pure Buchu tea bags Preparation: In traditional practice buchu is taken orally in the form of an aqueous infusion. Infuse 1 teabag in 200ml boiling water for 7 minutes. Simply enjoy neat or with honey or brown sugar. It can also be enjoyed hot or cold, with a wedge of lemon or a fruit juice. Cape Moondance Buchu Tea Bags contain no colorants, chemicals or preservatives. The Buchu is sourced from an HACCP-certified company and only the best-quality Agathosma Betulina species is used in the tea bags. Background: Buchu was discovered by Khoi pastoralists in the early days before the Dutch colonists first set foot on land at the Cape of Good Hope. These pastoralists chewed the fresh or dried leaves for medicinal purposes, or mixed the leaves with sheep fat to make an antibiotic ointment, with which they then also perfumed their bodies. Soon after the arrival of the colonists, buchu undertook its first journey to Europe. In 1821 a London Drug Firm, Reece & Co, registered buchu as a medicine and remedy for cystitis urethritis, nephritis and catarrh of the bladder. Buchu vinegar played an important role in the Crimean and First World wars as a powerful antiseptic with which to clean wounds. Today it still enjoys the reputation of being one of the Cape's most effective elixirs. Buchu (Agathosma Betulina) is a historical healing herb and belongs to the fynbos plant kingdom. This treasure occurs naturally in the mountainous areas of the Western and Southern Cape and is endemic to South Africa. It grows in virgin soil on the southern slopes of the mountains. Agathosma Betulina is a perennial shrub with small glandotted leaves that have a characteristic smell when crushed. It contains a valuable essential oil rich in isomenthone and diosphenol and is a natural anti-inflammatory, anti-spasmodic and antiseptic agent. It is still used in international medicine today, as well as in the perfume and food industry. While farmers have succeeded in developing buchu as crop plants, about 60% of it still grows in the wild. Approximately 550 tons are harvested each year, of which 90% is exported, mainly to Europe and North America. South Africa currently has about 120 buchu farmers, but buchu would have to be cultivated on a much larger scale to provide for the ever-increasing demand and to protect the species. Nutritional facts: 1 teabag (1.25g) per 200ml water Traditional use Nitrogen 16.30mg Phosphate 1.77mg Potassium 49.05mg Calcium 14.60mg Magnesium 12.37mg Sodium 13.00mg Manganese 1.27mg Iron 0.10mg Copper 0.01mg Zinc 0.04mg Boron 0.16mg General health tonic Mild diuretic Stimulation of kidney function Cystitis, prostatitis and urethritis Rheumatism, gout, colds and flu High blood-pressure Weight loss and hangovers 

In traditional practice buchu is taken orally in the form of an aqueous infusion.