[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Today, tea is considered a “superfood” with polyphenol antioxidants and flavonoids and has become the world’s second most popular beverage after water, according to the Tea Council of the USA.
The tea industry in America is flourishing despite the recent economic downturn.
According to the Tea Association of the USA the wholesale value of tea in America has grown from $1.84 (b)illion in 1990 to $10.41
(b)illion projected for 2013. And it’s expected to continue to grow.
The big thing now is premium tea tasting which is picking up from where wine tastings left off.
At Chado Tea Room in Pasadena, California, tea tastings are booked weekly.
Devan Shaw, co-owner of Chado says the classes are all the rage today:
“The tea tasting generally comprises different teas that you invite people to a tasting to taste. We pick, out of our 350 teas, about 10 teas and we talk about those teas. It could be a straight tea from single origins, like from India, China or Sri Lanka for example. It could be different grades of tea like a Lung Ching Dragon WeII or an Oolong from China or a Darjeeling first flush or second flush and we talk about it and just like you have vineyards in wine, you have tea estates out of all these regions so you talk about it and relate to what the tea is from and since it’s an agricultural product, tea tastes different with every bite.”
Doug Kendrick from Valencia, California, is a corporate staff trainer. He attends tea tastings and loves to learn about the history and the differences between the varieties.
“I think one of the reasons why I like tea is because there is so much to cover. There are so many different varieties and so many different types from different countries and different ways of drinking it. Either just drink it with milk or not with milk, drinking the different styles, whether it’s the Japanese style or Chinese style so there are just a lot of places to explore.”
According to the 2012 U.S. Department of Agriculture’s fifth annual conference more than 5,600 scientific studies have been done in recent years on the benefits of tea which include diabetic weight and glucose management, cognitive improvement, and stress and stroke risk reduction.
Ryan Benjamin Carl is with the American Tea Master Association and is a Certified Tea Master: “With the popularity of green tea in the last 10 years or so, people are starting to catch onto the antioxidants, the polyphenols, all of the health and aging benefited related nutrients that are in it. .”
The American Tea Room in Beverly Hills is one of the most exclusive stores selling and serving teas.
According to the Tea Association, Americans drank over 3 billion gallons of tea in 2011 and in 2012 they consumed 80 billion cups.
In the past there has been a trend to make a brew using tea bags. But today the new trend is loose tea and teas infused with all sorts of interesting flavours.
Tea flavours trending this year include sweetened and unsweetened, black teas, green teas, and unusual flavours such as toasted fig, brioche, macaron, and maraschino as people become more adventurous.
David Barenholtz, owner of the American Tea Room, Beverly Hills says tea enthusiasts are now health conscious young people:
Green tea tends to have less caffeine in it than black tea , which contains around 14-61 mg of caffeine per 240 ml. The average cup of brewed coffee contains around 95-200 mg of caffeine per 240 ml.
It could be this lower caffeine content that makes tea such an attractive beverage for Nick Westbrook, who’s a bartender from Santa Monica, California:

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