`-Medicinal Korean Herb Tea- 100 percent Natural Roasted Job's Tears Tea ?? ?? ? 40g -15 teabags-

Job's Tears is native to Southeast Asia but elsewhere cultivated in gardens as an annual. Job's tears are also commonly sold as Chinese pearl barley in Asian supermarkets, although C. lacryma-jobi is not closely related to barley. Throughout East Asia, Vyjanti beads are available in dried form and cooked as a grain. The grains are generally spherical, with a groove on one end, and polished white in color, though in Japan unpolished yuuki hatomugi, which is unpolished and brown in color, is also available. In Korea, a thick drink called yulmu cha (???, literally "Job's tears tea") is made from powdered Job's tears. A similar drink, called Yi Ren Jiang (???), also appears in Chinese cuisine, and is made by simmering whole polished Job's Tears in water and sweetening the resulting thin, cloudy liquid with sugar. The grains are usually strained from the liquid but may also be consumed separately or together. In Japan, an aged vinegar is made from the grain. How to make the tea- Keep the Teabags at room temperature in dark and dry places. 1. Pour boiling water in a cup or mug. 2. Steep the teabag in water for 5 - 15 minutes. 3. Remove teabag(s) and the tea can be served hot or cold. Enjoy!! **One teabag can be used for 2-3 times **For a delicious change, try it with honey, or your favorite sweetener.