Tea
Authentic asian teas, organic black tea and tea making accessories.
Just a few suggestions...
For the perfect cup of green tea...
Brewing Methods
Your water should be very hot - but not boiling.
Generally, start with about one teaspoon of tea for each cup of water. (Personal preferences vary greatly.) It is preferable to use ceramic rather than aluminum or metal brewing containers.
Allow tea to steep till it reaches your personal preference. Taste after about 1 minutes to test. If allowed to brew for an excessive period of time - say, over half an hour - it will develop a bitter taste. When brewed, green tea is a yellow color. It is refreshing and uplifting.
We recommend adding a little of our organic Australian honey as the perfect compliment.
Authentic Asian green teas can be used for a second steeping.
Health Benefits - the short story.
Improves you metabolism - flushing out fat from your body.
Improves mental concentration and alertness.
The Long - Scientific - Explanation.
Green tea is such a powerful drink because of the
antioxidants it contains. The antioxidants that are responsible for most of the health benefits of green tea are called polyphenols and these are considered to be the most effective of all the antioxidants. Green tea is particularly rich in a subgroup of polyphenols called catechins, containing between fifteen and thirty percent of catechin content.
There are four main catechin substances – EC, ECg, EGC, and EGCG, with EGCG or epigallocatechin gallate being the most powerful. EGCG is an antioxidant that is approximately 25 to 100 times more powerful than vitamin C or vitamin E. EGCG has been shown to inhibit the growth of cancer cells, kill cancer cells without hurting healthy tissue, lower the levels of bad cholesterol, and also to help stop abnormal blood clots from forming.
How Green Tea is Processed
Green tea is processed differently to other forms of tea. For green tea, the leaves are steamed immediately after picking before being rolled and dried, and this stops the EGCG compound from being oxidised and lost. By contrast, black teas are made from tea leaves that are withered by exposure to the air before being fermented, and this causes EGCG to be converted into other, less effective, compounds.