How to make burdock tea? Burdock root, a.k.a. Gobo, is eaten as a vegetable and medicinal herb in Japan. It can be fried, added to soup or made into a tea. Burdock tea is highly recommended by a popular young-looking Japanese doctor, Yoshinori Nagumo. In Korean program “Mysteries of the Human Body” Episode 441, Dr. Yoshinori Nagumo said he had been drinking burdock tea for more than 20 years. He was 57 years old and looked far younger than he was. His 55-year-old health check showed that he had brain age of 38, bone age of 28, and blood vessels age of 26. Burdock tea carries numerous compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. It is very low in calories. It helps reduce blood-sugar level, body-weight, and cholesterol levels in the blood. It helps control heart rate and blood pressure. It contains small quantities of many vital vitamins, including vitamin-C and vitamin-E that are essential for optimum health. The tea can also be employed in the treatment of skin problems such as acne, eczema and psoriasis. Can burdock tea help you lose weight? I have been drinking burdock tea consecutively for 3 weeks and I lost 3% of body fat without doing any exercise. My skin has noticeably improved too. Burdock tea can be drink daily without any side effects. You may pass wind or defecate a few times a day. Progressive visible results can be seen within the first 2-3 weeks. Making burdock tea is easy. The tea color can be either of reddish brown or yellowish, depending on the burdock species you buy. Homemade burdock tea has a wonderful earthy flavor. It is not laden with preservatives, more nutritious, and substantially cheaper than in the store.
How to make burdock tea? Burdock root, a.k.a. Gobo, is eaten as a vegetable and medicinal herb in Japan. It can be fried, added to soup or made into a tea.
Prep Time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: ±100 grams
Cut burdock root into thirds. Using a scouring pad, scrape off the dirt on its surface under running water. Do not peel the skin since most of its nutrients are in it. Cut the root into thin slices.
Spread all the burdock on a bamboo sieve, cover with a nylon food cover, and place under clear sun for 1-2 days until dry, pliable or almost crisp. If you are not comfortable drying your food in the sun or the weather is not cooperating, use a dehydrator.
Place dried burdock in a pan with no oil or liquid. Stir constantly over low heat for 10 minutes until golden brown, crispy and smell fragrant. Let it cool for 10–15 minutes. Store immediately in an airtight glass container. Sealed to prevent moisture.
Burdock tea can be cooked or brewed. Boil 2 liters of water. Add 10g of burdock tea leaves and simmer for 10 minutes. Drink as water. Also, you may pour 85-100°C water directly onto 5-8 pieces burdock tea leaves in a cup. Leave to brew for 4-5 minutes. Honey, chrysanthemum, red dates, wolf berries or mint leaves can be added according to taste.
Serving size: 10 g Calories: 9.0 Fat: 0.0 g Saturated fat: 0.0 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 2.0 g Sugar: 0.1 g Sodium: 0.0 mg Fiber: 0.0 g Protein: 0.3 g Cholesterol: 0.0 mg
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