Organic Weight Management & Detox Tea: Metabolic Support Blend

How to Brew: Optimal Extraction for Maximum Benefits

Proper brewing unlocks the full spectrum of flavors and beneficial compounds in this metabolic support blend.

Basic Preparation: Measure one generous teaspoon (approximately 2-3 grams) of loose tea per 200-250ml cup. The varied particle sizes from fine green tea leaves to larger ginger pieces require sufficient space for proper expansion and extraction.

Water Temperature & Steeping: Bring fresh, filtered water to a full boil (100°C/212°F). Pour the boiling water over the herbs and steep for 7-10 minutes, covered. The extended steeping time allows the tougher root pieces (ginger and dandelion) to release their compounds fully. You'll notice the water gradually transforming into a golden-amber hue with a rich, aromatic steam rising from the cup.

Optimal Timing: Enjoy 1-2 cups daily, preferably during or after meals. Morning consumption takes advantage of the natural caffeine for an energizing start, while an afternoon cup can help curb cravings between meals. Avoid drinking this tea in the evening if you're sensitive to caffeine, as both green tea and mate provide gentle stimulation.

Enhanced Protocol: For those engaged in a focused weight management program, the tea can be combined with Bioptimal Guarana capsules over a two-month period for synergistic metabolic support.

Storage: Keep the tea in its resealable pouch, stored in a cool, dry place away from direct sunlight. Proper storage maintains the herbs' aromatic oils and active compounds. The tea will retain optimal freshness for several months when protected from moisture and light.

Important Considerations: This blend contains natural caffeine from both green tea and mate. Those sensitive to caffeine should limit consumption to morning and early afternoon. Not recommended for children under 18, pregnant or nursing women, or individuals taking multiple green tea supplements on the same day.

Pure Organic Ingredients: Five Metabolic Herbs from Certified Agriculture

This blend showcases five distinct herbs, each selected for its unique properties and sensory contribution to create a harmonious metabolic support infusion.

Green Tea (Camellia sinensis) - 40%: Vibrant jade-green leaves deliver a slightly vegetal, fresh taste with natural astringency. Rich in catechins and naturally occurring caffeine, these leaves provide the energizing foundation of the blend.

Ginger Root (Zingiber officinale) - 20%: Golden-tan root pieces add warming spice and subtle sweetness. The pungent, aromatic quality of ginger creates a gentle heat that spreads through the body.

Dandelion Leaf (Taraxacum officinale) - 20%: Deep green leaves contribute an elegant bitterness reminiscent of endive or radicchio. This robust herb adds earthy depth and mineral complexity to the flavor profile.

Mate (Ilex paraguariensis) - 10%: Finely cut leaves and stems provide a smooth, slightly smoky character with mild herbal notes. Mate enriches the blend with its own natural caffeine content and distinctive South American essence.

Nettle Leaf (Urtica dioica) - 10%: Delicate green leaves offer a subtle, hay-like sweetness with mineral undertones. Nettle rounds out the blend with its gentle, nourishing quality.

All ingredients are certified organic by ECOCERT and sourced from responsible agriculture practices. This vegan-friendly blend contains no allergens, additives, or artificial substances only pure, dried herbs in their natural form.

Wellness Benefits: Metabolic Support & Natural Detoxification

This thoughtfully crafted blend supports multiple aspects of wellness through the complementary actions of its five organic herbs.

Weight Management Support: Green tea and mate work together to support healthy metabolism. Both contain natural methylxanthines (including caffeine) that may help the body utilize stored energy more efficiently. These compounds support thermogenesis the body's natural heat production process which plays a role in energy expenditure.

The catechins in green tea, particularly epigallocatechin gallate (EGCG), have been studied for their role in fat oxidation. When combined with the caffeine from both green tea and mate, these compounds may support the body's natural fat-burning processes.

Appetite Moderation: Many people find that the combination of green tea's gentle stimulation and ginger's digestive support helps them feel more satisfied between meals. This natural appetite moderation can be valuable for those working toward weight management goals.

Gentle Diuretic Action: Nettle and dandelion leaf have traditionally been valued for their mild diuretic properties. These herbs support the kidneys' natural function of filtering and eliminating excess water, which may help reduce occasional bloating and promote a feeling of lightness.

Digestive Comfort: Ginger root has been cherished across cultures for its ability to soothe digestive discomfort. The warming compounds in ginger, including gingerols and shogaols, support smooth digestion and may help maintain comfortable blood sugar levels within normal ranges.

Liver Function Support: Dandelion leaf has a long tradition in European herbal medicine as a liver-supportive herb. This hardy plant contains bitter compounds that stimulate digestive secretions, supporting the liver's natural detoxification processes.

Antioxidant Protection: Green tea stands among the richest sources of polyphenol antioxidants. These protective compounds help defend cells against oxidative stress from daily environmental exposure, supporting overall cellular health and vitality.

For enhanced results, the tea can be combined with complementary supplements like guarana capsules as part of a two-month wellness program focused on metabolic support.

Traditional Herbal Wisdom: A Global Heritage of Metabolic Plants

This blend honors centuries of herbal traditions from multiple continents, bringing together plants that diverse cultures have valued for their metabolic and cleansing properties.

Green Tea's Asian Legacy: For over 4,000 years, green tea has held a central place in Chinese and Japanese culture, initially reserved for emperors and monks. The Song Dynasty (960-1279 CE) saw the development of powdered tea ceremonies, while Japanese Zen monks adopted tea drinking to maintain alertness during meditation. The minimal processing of green tea steaming or pan-firing fresh leaves to prevent oxidation preserves its potent catechin content.

Mate's South American Roots: Indigenous Guaraní people of Paraguay cultivated mate for centuries before European contact. They called it "ka'a," meaning herb or plant, and valued it as a stimulating beverage that sustained warriors and hunters. When Jesuit missionaries arrived in the 17th century, they established the first mate plantations. Today, mate drinking remains a deeply social practice in Argentina, Uruguay, Paraguay, and southern Brazil, where sharing a gourd represents friendship and hospitality.

Ginger's Ancient Medicinal Path: Originating in Southeast Asia over 5,000 years ago, ginger traveled along spice routes to become integral to Ayurvedic medicine in India and Traditional Chinese Medicine. Sanskrit texts from 2,000 BCE describe ginger as a universal medicine. Arab traders introduced it to the Mediterranean by the 1st century CE, where it became valued for digestive support and warming properties. The rhizome's pungent compounds have been studied extensively in modern times for their effects on digestion and metabolism.

Dandelion's European Folk Medicine: Though now found worldwide, dandelion root and leaf have been harvested across Europe since medieval times. The name derives from the French "dent de lion" (lion's tooth), referring to the jagged leaves. European herbalists recognized dandelion as a "spring tonic" that supported liver function and elimination after winter's heavier foods. The Welsh called it "pis en lit" (wet the bed), acknowledging its diuretic properties. By the 19th century, dandelion featured in official pharmacopeias across Europe and America.

Nettle's Mineral-Rich Heritage: Nettle has sustained communities across Europe and Asia for millennia, valued not just medicinally but as a nutritious food source. Romans reputedly used nettle to warm themselves in cold northern climates by beating their limbs with the fresh plant. Medieval Europeans made nettle soup and beer, recognizing its mineral density. The plant contains significant amounts of iron, calcium, and magnesium, explaining why traditional herbalists recommended it for "spring blood cleansing" and as a diuretic herb.

This blend represents a meeting point of these diverse traditions, formulated with respect for each herb's historical uses while addressing modern wellness goals around metabolism, weight management, and gentle detoxification.