LEAF of the Noni Plant – For Tea
It might surprise you, the tea tastes good. The LEAF was used traditionally more than any other part of the noni plant. These days the fruit and its juice are the best known form of noni. However, you will be pleased to know the remarkable properties of the leaf are equally valued and unlike the fruit the tea taste and smells good! There is no comparison.
Studies have shown the leaf to be the most nutrient-rich part of the plant, containing health promoting nutrients including phyto-chemicals, antioxidants and bio-flavonoids. Rich in a number of vitamins and minerals – phosphorus, iron, calcium, magnesium, vitamin E, vitamin K1, niacin and more. Noni leaf is rich in plant sterols, protein, glycosides, and anthraquinones.
The leaf has many benefits when taken regularly – will protect us from toxins and pollutants, encourages the body to detox, helps prevent the premature onset of age-related diseases, boosts our immune defences, reduces our risk of developing cancer, aids in better digestion and assimilation, helps to cleanse our intestinal system in a very mild way, reduces inflammation and eases pain, has mild anti-bacterial properties, and helps to maintain normal blood sugar levels.
Safety - if you are pregnant or nursing I would avoid drinking this tea for now. If you are pregnant a very good tea for you would be ‘raspberry leaf tea’.
To make noni tea – 1 tsp per 8 ounces of water, (increase the amount depending on how much you decide to drink for instance 3 tsp per 24 ounces), of room temperature /tepid water, set aside for a few hours or overnight. Strain, drink cool or as ice tea with lemon or warm up. Or make by pouring boiled water over the leaves and steep for 5 minutes. Add a little cold pressed honey or Stevia (a natural no-calorie plant sweetener), only if necessary.
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