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To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled and cooled to 70 °C (158 °F). [3] A drop of maesil-ju (plum liquor) or yuja-cheong (yuja marmalade) can be added to the tea when served. [3]
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Silybum marianum is a species of thistle.It has various common names including milk thistle, [1] blessed milkthistle, [2] Marian thistle, Mary thistle, Saint Mary's thistle, Mediterranean milk thistle, variegated thistle and Scotch thistle (not to be confused with Onopordum acanthium or Cirsium vulgare).
The boiled juice or a tea made from the leaves or the whole plant is taken to relieve fever and other symptoms. It is also used for dysentery, pain, and liver disorders. [143] A tea of the leaves is taken to help control diabetes in Peru and other areas. [144] Laboratory tests indicate that the plant has anti-inflammatory properties. [145 ...
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Cirsium vulgare, the spear thistle, bull thistle, or common thistle, is a species of the Asteraceae genus Cirsium, native throughout most of Europe (north to 66°N, locally 68°N), Western Asia (east to the Yenisei Valley), and northwestern Africa (Atlas Mountains).
Because the Wong family was the inventor of herbal tea brewing in southern China, the brand is synonymous with this type of drink. The recipe has been passed down through multiple generations to today's tea culture. [1] In around 1949, the Chinese government began seizing private companies and all associated assets.
Creeping thistle foliage is used as a food by over 20 species of Lepidoptera, including the painted lady butterfly and the engrailed moth, and several species of aphids. [ 31 ] [ 32 ] [ 33 ] The C. arvense species is also noted to be a food source for the Altica cirsicola beetle species.