[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

Gynostemma, also called jiaogulan, is a green leafy herb that became famous as a legendary infused “immortality tea” among certain isolated highland villages populations of southern China. This is a location where the plant naturally grows wild and where people were reported to live healthy long lives from daily consumption. Because of its remote use, it has only just recently been introduced into the Chinese herbal system and is now a popular hot tea to drink throughout Asia for its energizing and anti-fatigue effects, often used as a replacement for coffee and caffeinated teas. Containing saponin gypenosides and other constituents that exhibit antioxidant, anti-inflammatory and immune modulating properties, it is often compared to that of ginseng for its unique qualities.

Majestic Herbs, Organic Gynostemma Leaf – https://amzn.to/2esKPyz
Aum Tea Company, Organic Jiaogulan Leaf – https://amzn.to/2ey6Mu2
Mountain Rose Herbs, Organic Gynostemma, 4oz-1lb – https://bit.ly/2ebzW2m
Dragon Herbs Gynostemma, 100caps – https://bit.ly/2ebAPYW
Gynostemma Powdered Extract, 90caps – https://bit.ly/1gccfQu
Ron Teeguarden’s Spring Dragon Longevity Tea – https://bit.ly/1gccoUd
Dragon Herbs Spring Dragon Drops – 2fl oz – https://bit.ly/1l8XCRb
Jing Herbs, Gynostemma Powdered Extract – 90caps – https://bit.ly/1gccfQu
Plum Dragon Herbs, Gynostemma (Jiao Gu Lan), 1oz-1lb – https://bit.ly/2ejlY2a

Gynostemma Tea Benefits Page: https://bit.ly/18WX8vj

Additional Sourced Info:

Botany and Cultivation – Chapter IV, from Jiaogulan “China’s Immortality Herb” by Michael Blumert: https://bit.ly/2ejeo7Y
Histochemical localization of ginsenosides in Gynostemma pentaphyllum and the content changes of total gypenosides: https://bit.ly/2eFfoO7
Immunomodulatory action of the total saponin of Gynostemma pentaphylla: https://bit.ly/2eFeAIT
Mechanistic study of the anti-cancer effect of Gynostemma pentaphyllum saponins: https://bit.ly/2esAX84
A new dammarane-type saponin from Gynostemma pentaphyllum induces apoptosis in A549 human lung carcinoma cells: https://bit.ly/2eFED3Y
Anticancer and immunoregulatory activity of Gynostemma pentaphyllum polysaccharides: https://www.ncbi.nlm.nih.gov/pubmed/24832985
Anti-cancer effects of Gynostemma pentaphyllum: https://bit.ly/2eWKrqn
Purification, characterization and neuroprotective effects of a polysaccharide from Gynostemma pentaphyllum: https://bit.ly/2f3Ovrp
Effects of Polysaccharides from Gynostemma Pentaphyllum on Physical Fatigue: https://bit.ly/2eFfKnV
Antidepressant-like effects of standardized gypenosides: involvement of brain-derived neurotrophic factor signaling in hippocampus: https://bit.ly/2ey3QO8
Protective effects of Gynostemma pentaphyllum polysaccharides: https://bit.ly/2ev5ijm
Gypenosides attenuate the development of L-DOPA-induced dyskinesia: https://bit.ly/2dyPx9y
Metabonomics Study of the Therapeutic Mechanism of Gynostemma pentaphyllum: https://bit.ly/2ey4Cec
Gypenoside XLIX, a naturally occurring gynosaponin, PPAR-alpha dependently inhibits LPS-induced tissue factor expression: https://bit.ly/2evsNdR
Antiobesity effect of Gynostemma pentaphyllum extract (actiponin): a randomized, double-blind, placebo-controlled trial: https://www.ncbi.nlm.nih.gov/pubmed/23804546
Evaluation of Antidiabetic Effects of the Traditional Medicinal Plant Gynostemma pentaphyllum and the Possible Mechanisms of Insulin Release: https://bit.ly/2eFDjhy
Gynostemma pentaphyllum Tea Improves Insulin Sensitivity in Type 2 Diabetic Patients: https://bit.ly/2eTZMvf

All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

https://europe.lkk.com/en-GB/

We teamed up with Chef and Founder of School of Wok, Jeremy Pang, to create an exclusive range of recipes especially for you! If you think yourself as a wok master, then these are the dishes to challenge your skills!

First up, a street food favourite in Hong Kong – Hirata Buns With Slow Cooked Pulled Pork. This sticky-sweet treat is great for showing your kitchen skills off to friends and kids will love them too!

For the full recipe and steps, see below.

Choose which recipe you want to see next at the end of the video by adding your choice in the comments.

Hirata Bun with Slow Cooked Pulled Pork
Serves 8

Spiced Pulled Pork

Ingredients
500g pork shoulder
2 Tbsp. ginger, peeled and finely chopped
2 Tbsp. garlic, peeled and finely chopped

The Sauce
2 tsp. Lee Kum Kee Chilli Bean Sauce
2 Tbsp. Hoisin Sauce
2 Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp. Shaoxing rice wine
300 ml chicken stock

The spices
1 Tbsp. fennel seeds
1 cinnamon stick
the peel of 2 medium size piece mandarin
1 star anise

The garnish
Hoisin Sauce
Cucumber, thinly sliced
Spring onions, thinly sliced
Garlic panko breadcrumbs (optional)

Preparation

Mix together all of ‘The Sauce’ ingredients.

Place the pork shoulder in a baking tray and pour over the sauce ingredients, ginger, garlic and ‘The Spices’. Make sure the meat is fully covered by the sauce and spices before covering the tray with foil.

Cooking
Preheat the oven to 140°C. Cook the meat in the oven for 3 hours or so, until fully cooked and incredibly tender. Once the meat is cooked, let it rest for 10-15 minutes before shredding it with the tines of two forks, in order to create your bao filling.

Finishing the bao
Stack the following inside the burger:
Shredded pork, cucumber, spring onion, garlic panko, hoisin sauce

Cover with bao top bun and skewer through the middle for presentation.
 
Hirata Bun Recipe

Ingredients
530g middle gluten wheat flour
15g baking powder
2g salt
8g fast action dried yeast
30g caster sugar

50g milk
300g warm water
25g vegetable oil

Preparation
Place the flour, baking powder, salt, sugar and yeast into the mixer using a dough hook. Then separately, mix the milk, 300g warm water and vegetable oil together. Slowly pour the water, milk and oil mixture into the dough and knead on a low/medium speed, for 2-3 minutes until all the water is well mixed into the flour. Once well mixed, turn the mixer to a high speed, continuing to knead for a further 2 minutes until smooth and ‘tacky’ in feel

Once dough is smooth and soft, cover with 1 Tbsp. oil and a damp cloth. Allow to rest in steam oven 1% steam 25°C for 20 minutes, or if not available just an unused oven, to prevent drafts and let it rest for 1.5 hours.

Making the Buns

Once the dough has proved, tear into a few manageable pieces and roll each small ball into a long cylinder.

Then using a bread scraper or knife, cut the cylinders into ping pong ball size pieces, covering the unused dough with cling film to prevent it from drying out.

Grease a pair of chopsticks with oil.

Flatten each small dough ball into an oval shape and, using a rolling pin, roll out until it is roughly 2-3mm thick

Then, using one of the oiled chopsticks, place it in the middle of the oval shaped dough, dividing the dough in half but not pushing it through the dough. At this stage, you’ll want to pick up the oval shaped bun and place on dim sum paper or greaseproof paper.

Fold one side of the dough over the chopstick to meet the other half of the bun, making an ‘elongated half-moon’ shape

Carefully pull or roll the greased chopstick out of the dough, allowing the oil to coat the dough a little bit in order to keep the bun halves separate.

Cover with cling film and rest for 20 minutes, then steam in a covered bamboo steamer over a half-filled wok with boiling water for approx. 8 minutes.