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This tea only contains roasted stems from the best shincha (spring harvest) of Shizuoka. Unlike in kukicha, there are no leaves in this tea, making it a theine-free infusion that can be enjoyed at any time of the day, hot or iced.
This shiro bocha gives a delicate liquor, with notes of roasted corn that remain present even after several successives brewings. We are happy to offer you a few bags, containing 40g of shiro bocha in a protective atmosphere (oxygen-free, nitrogen flushed).
For a hot and aromatic tea, we recommand to brew our shiro bocha in large teapots or with a kyûsu (Japanese teapot) at 90°C and for 30 seconds. For a softer tea, brew at 70°C for 60 seconds and for an iced tea, brew for 5 minutes with cold water and ice-cubes.
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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