Gingko Tea have been found to lower serum cholesterol and aid blood circulation. Besides, Gingko Tea is well known for helping to improve memory, reaction time and mental clarity.
Gingko tea is particularly a favorite of Chinese tea drinking tradition.
For more details on the health benefits of Gingko please read them at Gingko
Scientists in Japan prove one more time that gingko leaves are the best natural product to guard against and weaken the influence of radiation on relevant people exposed to radiation.
Other names: Yin Xing, Ginkgo, Ginkyo, Ginkgo Biloba
Taste: Delicate fragrance, sweet and long-lasting aftertaste
Appearance: Brown woody leaves.
Brewing Guide: Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
Perhaps Im not using Gingko in the correct way. The tea is virtually colorless with a wood bark-herb taste to it. The more Gingko used, the more of a woodsy taste along with a pale yellow color. Maybe if used in combination with another ingredient, the drink could improve.
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