Guest guest Posted September 4, 2003 Report Share Posted September 4, 2003 Could anyone please comment on the temperatures, flavors and channels relevant to the South African tonic herb (no caffeine, 20 x the antioxydent properties of green tea) Roibbos, and the South American tonic herb Stevia (used as a sweetener: powder extract is 50 X sweeter than sugar with a sort of licorice aftertaste, and also softens the skin and tonifies the pancreas). My impression is that Roibbos is aromatic, astringent and warm, and enters the spleen and heart, and the Stevia is sweet,bitter and astringent, and opens up to the spleen and lung, but these are only guesses. Yehuda Quote Link to comment Share on other sites More sharing options...
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