[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

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

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

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Ingredients:
2 cups all-purpose flour + more for dusting
½ cup granulated sugar
2 ½ tsp baking powder
¼ tsp salt
1 stick cold unsalted butter, cut into small pieces
½ cup blueberries
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
1 large egg, lightly beaten
1 tsp vanilla extract

Lemon glaze:
2 Tbsp. unsalted butter
1 cup powdered sugar
2 Tbsp. lemon juice
½ tsp. vanilla
1 tsp. lemon zest

Preparation:
1. Preheat oven to 375F. Place rack in center of oven.
2. In a small bowl whisk together sour cream, egg, and vanilla extract. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder and salt.
4. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture and fold just until the dough comes together. Fold in the blueberries
5. Transfer the dough to a lightly floured surface and shape the dough into a 7-inch circle, cut into eight wedges. Place them on the baking sheet. Bake for about 23 minutes or until they are firm around the edges.
6. Meanwhile, melt the butter in the microwave for 1 minute, add lemon juice, vanilla, and lemon zest, whisk until well combined. In 2 parts whisk in powdered sugar until smooth and set aside.
7. Remove the scones from the oven and let cool on a wire rack. Drizzle with glaze and enjoy!