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Ingredients: (Styphnolobium japonicum) fruit 100%.
Net content: 50 g
Preparation: 1 teaspoon (2-2,5 g) in 200 ml boiling water, keep covered for 15 minutes, strain, take 1/2 (100 ml) glass of infusion 2 times a day.
Storage: store in a dry, dark place at +5 °C to +25 °C. The infusion can be stored in the refrigerator for up to 2 days.
Best before: see packaging.