Gotu kola tea

Gotu kola, a perennial plant indigenous to India, Japan, China, Indonesia, South Africa, Sri Lanka, and the South Pacific, belongs to the parsley family and lacks a distinctive taste or aroma.

The dried leaves are commonly utilized for crafting gotu kola tea, inclusion in blends of herbal teas, and for making tinctures.

Over thousands of years, it has been utilized in India, China, and Indonesia to address a variety of ailments. Its historical applications encompass wound healing, cognitive enhancement, and the treatment of skin conditions like leprosy and psoriasis.

To produce gotu kola tea, dried leaves are steeped in boiling water (approximately 150 ml) along with 5–10 grams, left to infuse for ten to fifteen minutes. The typical suggestion is the consumption of three cups (750 ml) per day.

Gotu kola houses specific compounds that seemingly contribute to the reduction of inflammation and blood pressure. Furthermore, it displays the potential to bolster the generation of collagen, a facet that could promote the healing of wounds. Additionally, it might prove effective in addressing gastrointestinal problems such as enteritis, dysentery, or abdominal discomfort, attributed to its capacity to lower blood temperature and arrest bleeding.
Gotu kola tea