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Adlay Millet Herbal Tea (Hatomugi-cha)
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Adlay Millet Herbal Tea (Hatomugi-cha)
Adlay Millet Herbal Tea (Hatomugi-cha)
Adlay Millet Herbal Tea (Hatomugi-cha)

Adlay Millet Herbal Tea (Hatomugi-cha)

Price: $30.00 add to cart     
Feedback: 100%, 156 sales Ask seller a question
Shipping: US-Mainland: $4.99 (more destinations)
Seller's Country: Japan
Condition: Brand new
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Principal Benefits
❤ Lightening complexion and beautifying skin
❤ Getting rid of freckles, spots and warts
❤ Boosting lymphatic circulation
❤ Routinely recommended by dermatologists in Japan

Whole grain Japanese Hatomugi (Adlay Millet) also known as "Job's Tears", "Pearl Barley " and "Coix lacryma-jobi".

Used by the Japanese since ancient times for curing problem skin, lightening complexion and maintaining a healthy, glowing look.

Rich in calcium, phosphorus and iron. Significant source of Thiamine (vitamin B1), Riboflavin (vitamin B2) and Niacin (vitamin B3).

Not powdered or crushed. Roasted whole to ensure maximum inclusion of original grain's benefits.

Makes a light and refreshing tea. Serve hot or cold. Great over ice. See below for how to prepare.

All Natural. Pesticide Free.

Grown & harvested by traditional farmers in subtropical highlands of Miyazaki, Japan

Caffeine: None
Flavor: Light, roasty, popcorney, slightly sweet
Color: Light yellow
Ingredients: 100% whole grain Adlay Millet. Also known as Job's Tears (Coix lacryma-jobi)
Net Weight: 150 grams
Product of Japan

❤ How to Brew
The Japanese Senjiru Method
Senjiru is a time-tested Japanese method for brewing herbal teas. The basic steps include a rapid boil followed by a simmer and then a cool down period.

➀ Add a little more than 2 cups of cold water into kettle. Add 10 grams of whole grain (1 heaping tablespoon). Note: You can grind the grain (such as in a coffee grinder) to get more flavor and color. Place the ground grain into a fine-mesh tea bag before brewing.

➁ Heat to a full, rolling boil.

➂ Turn heat down. Simmer for 15 min

➃ Turn heat off and wait for 10 min.

➄ Strain and serve hot, chilled or over ice.
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Last Updated: 27 Dec 2017 02:54:49 PST home  |  about  |  terms  |  contact
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