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From the first imperial garden in the history of China, this tea of the Si Chuan province is manually harvested at the beginning of spring, at the summit of the Long Jing Chun. Carefully produced by the Lu family, it solely contains groups of one small tip and two flat leaves. Its liquor delivers an aroma of grilled chestnuts, perfectly blending with vegetal notes and a slighty marine mist. Harvested in April 2014. Brew 2 to 2,5g of tea at 80°C, in a zhong cup, without putting the lid on.
Tea and health
Recent books and studies seem to prove that green tea plays an essential role, not only in preventing, but also in treating cardiovascular diseases and some types of cancer. In his books, David Servan-Schreiber has stressed the presence in green tea of a catechin, the epigallocatechin gallate (EGCG). This powerful antioxidant is capable of neutralizing the reactive oxygen species and the free radicals heavily involved in aging and in chronic degenerative diseases. Researches have shown that the EGCG may have beneficial effects against numerous illnesses, like atherosclerosis, diabetes, neurodegenerative diseases or overweight. In Chinese traditional medicine, it is recommended for intellectual work, to reduce fatigue by stimulating the nervous system, to lower body temperature, enhance eyesight, reinforce the immune system, help digestion... It is important to underline that the green tea that is evoked here is of good quality and, of course, straight, plain green tea!
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