roibbos/ stevia

[Guest guest]

Could anyone please comment on the temperatures, flavors and channels

relevant to the South African tonic herb (no caffeine, 20 x the

antioxydent properties of green tea) Roibbos, and the South American

tonic herb Stevia (used as a sweetener: powder extract is 50 X

sweeter than sugar with a sort of licorice aftertaste, and also

softens the skin and tonifies the pancreas).

 

My impression is that Roibbos is aromatic, astringent and warm, and

enters the spleen and heart, and the Stevia is sweet,bitter and

astringent, and opens up to the spleen and lung, but these are only

guesses.

 

Yehuda