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A premium tea, of excellent quality, dating back to the Qingming period. It offers the first tips of spring, is hand-picked and hand-processed according to a traditional method, the young buds being roasted in a wok heated with wood. This tea have a springtime freshness, with a light note of hazelnuts. Its liquor is sweet and lingering, revealing a subtle sensation, delicate and complex, of flowers and fruits, thanks to the fruit-trees that grow around the tea trees. Brew 2,5 g of leaves in a gaiwan cup, with a water at 75°C, using exclusively the Bi Luo Chun method (put the water first and then sprinkle the leaves onto the water).
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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