Green Tea - Japanese

Botanical Name: The tea plant.

Common Name:

• English: Tea
• Unani: Traditional Indian spiced tea blends.
• Also referred to as:Variations of the word "tea" from around the world.

Origin: China   

Harvested:  Cultivated

Parts Used: Leaves                                                               

There is no original text provided. Please paste the text you'd like me to rephrase, and I'll be happy to assist you.

The tea plant.Here's a rewritten version of the product description text: Chinese tea is an evergreen shrub that grows to be around 3-4 meters tall. Its leaves are oval-shaped, pointed at the tip, and typically range from 5-10 cm in length. They have a shiny, dark green appearance on top. Tea has been cultivated for centuries, with its origins tracing back to India and China. Today, it is one of the most widely consumed beverages globally, second only to water. The exact origin of tea leaves remains uncertain, but it's believed to have originated in Southeast Asia or western China. The Camellia plant has been used as a tea source for centuries in China. Over time, three primary varieties of tea have emerged: green, black, and oolong. These differences arise from the processing methods used for each type. Green tea, in particular, is made from unfermented leaves and contains high levels of antioxidants. Interestingly, all types of tea – including green, black, white, oolong, and Pu-Erh – come from the same plant species.Tea plant (Camellia sinensis)It's remarkable that despite their distinct flavors and aromas, both black and green tea originate from the same tea plant.

In Asia, green and oolong teas are more widely consumed than black tea, which is preferred in the US. The main difference between these types lies in their production process: white tea comes from steamed or dried new buds; green tea leaves are steamed and dried; black tea leaves are rolled, fermented, and dried; while oolong tea leaves undergo partial fermentation before drying. Tea types vary significantly depending on the level of fermentation, which inversely affects polyphenol content and caffeine levels: higher fermentation leads to lower polyphenols and higher caffeine. Green tea has the highest polyphenol content, whereas black tea contains roughly 2-3 times more caffeine than green tea.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, place 2-3 tablespoons in a cup or teapot. Pour hot water over them, cover with a lid, and let it steep for 10-30 minutes. This process releases the active compounds, including antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

Precautions: 

Before using this herbal product, consult a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

This website provides information for educational use only.ONLY.

The product has not been assessed for safety or efficacy by Health Canada.

This information is for general purposes only and should not be used as a substitute for medical advice.