Mistletoe Tea from Bhutan
- Technical Details
Mislettoe tea from Bhutan is produced by Chuniding organic farm. The tea offers a rejuvenating taste of organic mislettoe from Bhutan and provides a range of health benefits.
- Pour boiling water over a tea bag placed in a cup and allow to brew for 5 to 10 minutes to get the best flavour and infusion.
- For Maximum benefits, avoid adding sugar or milk.
- You can add two fresh mint leaves or a small spoon of honey to make your Cordyceps tea more enjoyable.
- Don’t throw away your used tea bag, refrigerate it for use as a facial cleanser or as soothing eye packs.
- Soothe and tone the nervous system
- Slow pulse rate and lower blood pressure
- Stimulate contractions of Uterus
- Dimensions (LxWxH): 12cmx6cmx5cm
- Weight: 100gms
- Included: 25 Teabags in one box.
(Viscum alba loranthaceae)
On a mission to preserve and promote the Bhutanese food culture, we are a family-owned enterprise with about a decade’s experience in the food & hospitality sector. Our enterprises include the Folk Heritage Museum Restaurant, Chuniding Resort, and Chuniding Food, all of which are located and operated in the capital city, Thimphu.
All our ventures focus on the revival, preservation and innovation in Bhutanese food practices.
The restaurants at Folk Heritage Museum and Chuniding Resort, cater authentic Bhutanese cuisine experiences, with emphasis on eating locally sourced and organic food. The resort is tucked away in the pristine forests on the spur off the mighty Dagala Range, away from the sprawling and rapidly growing capital city.
Lt. Colonel Kesang Choedon (Retd.) is the founder of Chuniding enterprises. Formally trained in the prestigious Indian Police Service (IPS) in Hyderabad, India, she served the Royal Bhutan Police for 23 years as one of the first two women Police officers in Bhutan. Eventually, it was the passion for Bhutanese food, desire to Promote our local food culture and the concern about the degradation in traditional and local food practices with the rapid globalization, that empowered Kesang to make a difference. Growing up in an environment where food and preparation of meals was a primary event of day-to-day life, she developed her culinary skills to become a self-taught chef with over decades of experience and now specializes in Bhutanese cuisine and food culture. She was also recognized as the 'Woman Entrepreneur' of the year, 2015.