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World's most expensive tea to be made from panda excrement

16.11.2011 | Source:

Pravda.Ru

 

World's most expensive tea to be made of panda excrement. 45880.jpegChinese biologist An Yashi intends to establish the production of the new kind of tea, made on the base of panda excrement. The scientist plans to sell his product at $36,000 per pound.

Yashi, a college lecturer at Sichuan University, has collected nearly five tons of panda excrement at the Panda Breeding and Research Center in Chengdu. The wildlife expert is certain that the natural fertilizer of panda bears is rich with cancer-fighting elements, Vesti.ru says.

In addition, the excrement produces unique orders and give special flavor to the hot drink. The biologist also said that his tea has a unique nut flavor.

"Pandas have a very poor digestive system and only absorb about 30 percent of everything they eat: that means their excrement is rich in fibers and nutrients," said Yashi, noting that those nutrients make their way into the tea through the fertilization process.

"Just like green tea, bamboo contains an element that can prevent cancer - and enhance green tea's anti-cancer effects - if it is used as fertilizer for the tea," SBC.com quotes the scientist as saying.

The price, which the Chinese biologist will set for the product, will make the panda excrement tea the most expensive tea in the world.

As soon as his tea becomes available, the biologist hopes to make an entry into the Guinness Book.

World's most expensive coffee Kopi Luwak is available at $160 per pound.  This coffee  is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorterpeptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness

 

 

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