Area of interest:
Antioxidants
Format:
650 g
Modo in use
How to use:
To extract the aroma and theine: leave 1 teaspoon (2 g) to infuse in a cup of hot water for approximately 5 minutes.
To also extract polyphenols: the Chinese method consists of pouring boiling water several times a day on the same Green Tea leaves placed in a teapot. Two other methods can be suggested. The first consists of pouring a liter of boiling water on 3 large spoons of Green Tea (about 15 g) placed in a pot; leave to infuse covered all night; heat the infusion with the leaves in the morning; filter with a stainless steel strainer and consume throughout the day. The second method consists of using the heated base of an American coffee machine, on which to place the teapot with the Green Tea leaves already in boiling water; thus keeping the Green Tea leaves in a hot infusion and removing it gradually.
To extract the aroma and theine: leave 1 teaspoon (2 g) to infuse in a cup of hot water for approximately 5 minutes.
To also extract polyphenols: the Chinese method consists of pouring boiling water several times a day on the same Green Tea leaves placed in a teapot. Two other methods can be suggested. The first consists of pouring a liter of boiling water on 3 large spoons of Green Tea (about 15 g) placed in a pot; leave to infuse covered all night; heat the infusion with the leaves in the morning; filter with a stainless steel strainer and consume throughout the day. The second method consists of using the heated base of an American coffee machine, on which to place the teapot with the Green Tea leaves already in boiling water; thus keeping the Green Tea leaves in a hot infusion and removing it gradually.
Ingredients
100% green tea (Camellia sinensis) leaves."
Line
Gold Line
Notes on preparation
Green, Oolong and Black Tea
When the leaves of the Tea plant are harvested and dried, you get Green Tea; if the same leaves are subjected to a semi-fermentation process (light fermentation) followed by drying, you get Oolong Tea; when, finally, the leaves are fermented, dried and toasted, they take the name of Black Tea. Green Tea is the richest in nutrients, especially polyphenols, of the three varieties of tea; but to ensure the total extraction of these healthy principles, Green Tea must be infused for much longer than the few minutes used for an ordinary infusion (see instructions for use).
When the leaves of the Tea plant are harvested and dried, you get Green Tea; if the same leaves are subjected to a semi-fermentation process (light fermentation) followed by drying, you get Oolong Tea; when, finally, the leaves are fermented, dried and toasted, they take the name of Black Tea. Green Tea is the richest in nutrients, especially polyphenols, of the three varieties of tea; but to ensure the total extraction of these healthy principles, Green Tea must be infused for much longer than the few minutes used for an ordinary infusion (see instructions for use).
