Cistus Tea
$77.00
Cistus Incanus Natural Tea loose leaf Infusion
Cistus Tea grown in Sardinia
Ingredients: Cistus Incanus leaves, buds and flowers. Store in a cool (15-25oC), dry place.
Ki Science Cistus Incanus is hand-harvested in the dry climate of coastal Sardinia, where the Cistus plant cultures incredibly potent plant adaptogens and phenols in order to resist drought. These uniquely favourable conditions result in a superior quality wild Cistus as proven by the positive results in Dr Klinghardt’s clinical practice.
Cistus Incanus Natural Tea loose leaf Infusion
Cistus Tea grown in Sardinia
Ki Science Cistus Incanus is hand-harvested in the dry climate of coastal Sardinia, where the Cistus plant cultures incredibly potent plant adaptogens and phenols in order to resist drought. These uniquely favourable conditions result in a superior quality wild Cistus as proven by the positive results in Dr Klinghardt's clinical practice.
Bio-dynamically produced and harvested without the use of chemicals or machinery, Dr Klinghardt and Danniela Deiosso supervise the harvesting of this special plant in person. Stems, leaves and flowers are all used in specific proportions and each one of these three ingredients require different drying processes. Ki Science utilises a unique bio-dynamic cleaning process avoiding the chemicals, solvents or residues found in other types of Cistus.
Research shows Cistus Incanus to be probably the most powerful plant of our time because it is a complete treatment for chronic persistent infections. A potent borreliocidal herb (anti Lyme herb), anti-yeast and mould agent, biofilm breaker, anti-retroviral remedy and prevention of tick bites. Cistus Incanus plays a major role in many of Dr Klinghardt's protocols. (The studies were all done on Mediterranean Cistus NOT on Cistus grown in other climates).
INSTRUCTIONS
For Cistus Incanus Infusion, add approximately 2-3 spoons of loose tea leaves to 1 litre of fresh water. Bring the tea leaves to an ultra-brief boil, then simmer for 5-10 minutes and let cool down. Enjoy!
The strength can vary according to taste but basically the weaker the tea the greater the quantity you might need to consume. We suggest starting drinking a minimum of 3 cups per day at the above strength and possibly going up to 6-8 cups per day.
The pot/cup has to be covered with a lid to avoid the escape of the volatile oils from the plant (which contain the precious manoyloxides and labdanum). We recommend storing the leaves at room temperature. Do not store leaves in the fridge. Once brewed, the tea itself can be drunk either warm or chilled, throughout the day. It can be stored in the fridge, in a covered glass container, for 2 -3 days or frozen into ice cubes (or even lollipops!). Also, Stevia can be added or honey or lemon juice to suit your own taste. Ki Science has available a Whole leaf Stevia tincture (Sweet Stevie) which can be added not just to sweeten the tea but for its other important effects. We do not recommend to use the commercially available clear Stevia extract.
The same tea leaves/bag should be reused (and reboiled), brewing them up to 3 times, as different healing ingredients come out with repeated soaks and boilings. On the 2nd and 3rd time the precious phenolics come out (deeper red colour). The last brew should be simmered for a longer time than the earlier brews. We recommend doing the re-brewing within a period of 24 hours to maximum 48 hours (depending on the surrounding temperature) from the initial boiling, in order to avoid any mold being formed on the used tea leaves. Another option could be to do 3 brews one after another from the same tea leaves and then mix these together.
