[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-1
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-2
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-3
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-4
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-5
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-6
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-1
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-2
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-3
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-4
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-5
[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g) image-6
Prince Herb

[Medicinal Korean Herb] Roasted Job's Tears Bulk Tea ?? ?? ? Dried Bulk Herbs 3oz (86g)

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Description
Job\'s Tears is native to Southeast Asia but elsewhere cultivated in gardens as an annual.\n Job\'s tears are also commonly sold as Chinese pearl barley in Asian supermarkets, although C. lacryma-jobi is not closely related to barley.\n Throughout East Asia, Vyjanti beads are available in dried form and cooked as a grain.\n The grains are generally spherical, with a groove on one end, and polished white in color, though in Japan unpolished yuuki hatomugi, which is unpolished and brown in color, is also available.\n In Korea, a thick drink called yulmu cha (, literally \"Job\'s tears tea\") is made from powdered Job\'s tears.\n A similar drink, called Yi Ren Jiang (), also appears in Chinese cuisine, and is made by simmering whole polished Job\'s Tears in water and sweetening the resulting thin, cloudy liquid with sugar.\n The grains are usually strained from the liquid but may also be consumed separately or together.\n In Japan, an aged vinegar is made from the grain.\n\n How to make tea-\n 1. Boil 250ml (8oz) of water.\n 2. Put in 1~2 teaspoon of the herbs in the water.\n 3. Wait for about 3-5 minutes for the herb to brew, take out the herbs, then drink. For best results, use filtered water (water can affect the taste of the tea if it is not filtered)\n 4. Ingredients can be used 2-3 times.\n Enjoy!!\n\n **You can drink the tea hot or cold\n **For a delicious change, try it with honey, or your favorite sweetener.

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