[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.

1. Salad Skewers 3 Ways
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WATERMELON FETA SALAD SKEWERS:⠀ ½ seedless watermelon, cut into 1-inch cubes⠀ 1 pint fresh blackberries or blueberries⠀ 1 (8 oz) block of feta, cut into 1-inch cubes⠀ Fresh mint leaves⠀ Pickled shallots (recipe below)⠀ Extra-virgin olive oil and flake salt for garnish⠀ 2 large shallots, peeled and thinly sliced⠀ 1 cup red wine vinegar⠀ ¼ cup granulated sugar⠀ 3 sprigs fresh thyme⠀ 1 bay leaf⠀ Pinch of kosher salt⠀ Pinch of red chili pepper flakes⠀ ⠀ BLT SKEWERS:⠀ 10 (1-inch) wedges iceberg lettuce⠀ 5 strips cooked bacon, cut in half⠀ 10 grape tomatoes, cut in half⠀ 10 bamboo toothpicks⠀ Ranch dressing, blue cheese crumbles and minced red onion to garnish⠀ ⠀ PROSCUITTO MELON SKEWERS:⠀ ½ cantaloupe melon, balled⠀ 1 package thinly sliced prosciutto (about 6 slices), torn into 1-inch pieces⠀ 1 container fresh baby mozzarella balls, drained⠀ 20 pieces basil, torn⠀ Balsamic reduction for serving⠀⠀

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2. Not So Fried Ice Cream
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INGREDIENTS:⠀ 200g vanilla cookies, broken into small pieces ⠀ 600ml thickened/whipping cream ⠀ ½ cup sweetened condensed milk⠀ 1 tsp vanilla extract⠀ 6 tbsp salted caramel sauce⠀ Whipped cream to serve⠀ 4 maraschino cherries⠀

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3. Pineapple Upside Down Pancakes
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INGREDIENTS:⠀ 1 ½ cups all-purpose flour⠀ ⅓ cup dark brown sugar, separated⠀ 2 tsp baking powder⠀ ¼ tsp kosher salt⠀ 2 large eggs⠀ ½ cup buttermilk⠀ ½ cup whole milk⠀ 1 tsp vanilla bean paste or extract⠀ 6 pineapple rings⠀ 2 Tbsp unsalted butter⠀ FOR WHIPPED TOPPING:⠀ 1 (14 oz) can unsweetened coconut milk, chilled overnight⠀ 3 Tbsp honey⠀ Unsweetened coconut flakes and maraschino cherries for garnish⠀

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4. Nutty Lemon Crunch Cake
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INGREDIENTS:⠀ 14 oz almonds⠀ 2 Tbsp coconut flakes⠀ 7 oz dates⠀ 2 oz cranberries, dried⠀ 1 tsp vanilla⠀ 6 Tbsp coconut oil⠀ 1 pinch of salt⠀ FILLING:⠀ 14 oz cashew nuts, soaked⠀ 1 lemon, juiced & zested⠀ ½ cup maple syrup⠀ ¾ cup coconut oil, melted⠀ 1 tsp vanilla⠀ Salt⠀ 10 ½ oz blueberries⠀

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5. Crispy Chicken Tenders 4 Ways
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TROPICAL TENDERS:⠀ 3 large boneless, skinless chicken breasts, cut into ½-inch strips⠀ 1 Tbsp lime juice⠀ 1 tsp lime zest⠀ ½ cup coconut milk⠀ 1 ½ tsp kosher salt, divided⠀ ½ tsp red chili flakes⠀ ½ cup whole roasted, salted cashews⠀ ¼ cup sweetened coconut flakes⠀ ½ cup panko breadcrumbs⠀ ½ Tbsp brown sugar⠀ 1 tsp garlic powder⠀ 1 cup all-purpose flour⠀ 3 large eggs, beaten⠀ Canola oil⠀ Kosher salt⠀ Mango-apricot dipping sauce:⠀ 1 mango, peeled and roughly chopped⠀ ¼ cup apricot jam⠀ 2 Tbsp lime juice⠀ 1 tsp lime zest⠀ 1 garlic clove, peeled⠀ 1 Tbsp cilantro leaves⠀ ¼ tsp red chili flakes⠀ ⠀ PRETZEL TENDERS:⠀ 3 large boneless, skinless chicken breasts, cut into ½-inch strips⠀ 3 large eggs, beaten⠀ ¼ cup honey mustard, plus more for dipping⠀ 1 cup all-purpose flour⠀ 1 tsp kosher salt⠀ 2 cups salted pretzels, ground⠀ Olive oil for drizzle⠀ Salt and pepper⠀ ⠀ RICE KRISPY TENDERS:⠀ 3 large boneless, skinless chicken breasts, cut into ½-inch strips⠀ 8 oz ball of fresh mozzarella, cut into 2-inch strips⠀ 1 cup all-purpose flour⠀ 1 tsp kosher salt⠀ ½ tsp black pepper⠀ 3 large eggs, beaten⠀ 2 cups Rice Krispies, crushed⠀ ½ cup canola oil⠀ Kosher salt⠀ ⠀ PROSCUITTO-SPINACH TENDERS:⠀ 3 large boneless, skinless chicken breasts, cut into 1-inch strips⠀ 2 cups panko breadcrumbs⠀ ½ cup baby spinach leaves⠀ 1 cup basil leaves, packed⠀ 1 tsp garlic powder⠀ 1 tsp salt⠀ 1 tsp lemon zest⠀ ½ cup all-purpose flour⠀ ½ cup grated Parmigiano Reggiano⠀ 1 tsp kosher salt⠀ ½ tsp black pepper⠀ 3 large eggs, beaten⠀ ½ lb prosciutto, sliced thinly⠀ ½ cup canola oil⠀ Kosher salt

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