Description
Green Tea, Oolong and Black. When the leaves of the tea plant are collected and dried, you have Green Tea; if the same leaves are subjected to a semi-fermentation process (light fermentation) followed by drying, the tea Oolong is obtained; when, finally, the leaves are fermented, dried and toasted, take the name of Black Tea. At many qualities of Tea are also added, during preparation, various odorous flowers, rhizomes or seeds and thus have scented Teas. Green Tea is richer than the other two in essential oil and polyphenols, but to ensure the total extraction of these salutary principles, Green Tea must be kept infusion much longer than the few minutes practiced for an ordinary infusion.

Ingredients
100% green tea (Camellia sinensis) leaves.

Mode of use
To extract aroma and teine: in a hot water cup leave infusion 1 teaspoon (2 g) for about 5 minutes.
To extract also polyphenols: the chinese method consists in pouring boiling water several times in the day on the same leaves of green tea placed in a teapot.
Two other methods can be suggested. The first, consists in pouring a liter of boiling water on 3 large tablespoons of Green Tea (15 g) placed in a pan; leave infusion covered all night; heat the infusion with the leaves in the morning; filter through a stainless steel (placed on a funnel) in a bottle; consume during the day. The second method is to use the heated base of an American coffee machine, on which to fix the teapot with the leaves of Green Tea already in boiling water and thus to keep in hot infusion the leaves of Green Tea and to take it away.

Format
650 g jar.

Cod. SUMMARY