[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis.[3] After water, tea is the most widely consumed beverage in the world.[4] It has a cooling, slightly bitter, and astringent flavour that many people enjoy.[5]
Tea likely originated in China during the Shang Dynasty as a medicinal drink.[6] Tea was first introduced to Portuguese priests and merchants in China during the 16th century.[7] Drinking tea became popular in Britain during the 17th century. The British introduced tea to India, in order to compete with the Chinese monopoly on tea.[8]
Tea has historically been promoted for having a variety of positive health benefits, and recent human studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light,[9] increase bone mineral density, and have “anti-fibrotic properties, and neuroprotective power.”[10] Additional research is needed to “fully understand its contributions to human health, and advise its regular consumption in Western diets.”[11]
Consumption of tea (especially green) is potentially beneficial to health and longevity given its antioxidant, flavanols, flavonoids, polyphenols, and catechins content.[12][13] Tea catechins have known anti-inflammatory and neuroprotective activities, help to regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain, nausea, and provide calming effects.[14]
Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.[15][16]
Tea contains L-theanine, and its consumption is strongly associated with a calm but alert and focused, relatively productive (alpha wave dominant), mental state in humans. This mental state is also common to meditative practice.[17]
The phrase “herbal tea” usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with “tea” as it is construed here. Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee “cherries”, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world.[1] Coffee is slightly acidic (pH 5.0–5.1[2]) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.[3]
Wild coffee’s energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern Arabia;[4] the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.[4]
In East Africa and Yemen, coffee was used in native religious ceremonies that were in competition with the Christian Church. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia.[5] The beverage was also banned in Ottoman Turkey during the 17th century for political reasons[6] and was associated with rebellious political activities in Europe.
Coffee berries, which contain the coffee seeds, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are also the most highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
An important export commodity, coffee was the top agricultural export for twelve countries in 2004,[7] and it was the world’s seventh-largest legal agricultural export by value in 2005.[8] Some controversy is associated with coffee cultivation and its impact on the environment. Consequently, organic coffee is an expanding market.
Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed.[9] The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, coffee can worsen the symptoms of some conditions, largely due to the caffeine and diterpenes it contains.

Earth and Aye