Dried leaves and inflorescences of Kuril tea (Dasiphora fruticosa).  Hand-picked in ecologically clean areas of the Far Eastern taiga forest.

A drink made from Kuril tea has a mild herbal taste, a sweetish flavor and a tart aftertaste. 

The first mention of Kuril tea is found in ancient Mongolian and Tibetan medical sources from the 17th century. Kuril tea was brewed to provide stamina and strength during long campaigns. It was used to treat gastrointestinal disorders and tuberculosis. The Altai natives used it to treat skin lesions and allergic diseases. Since ancient times, hunters have used Kuril tea as an antibacterial plant to disinfect water. A pinch of dried leaves thrown into boiling water was considered enough to kill most viruses in it.

It strengthens immunity, helps to stop inflammatory processes, relieves cystitis, headaches, treats burns and wounds. Tea drink on its basis helps normalize cardiac activity, relieves inflammation of the liver, improves appetite.