[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:
1 cup almond milk, or other non-dairy milk
1 tablespoon freshly grated orange zest
1/2 cup fresh orange juice
1/3 cup coconut oil, melted
1/3 cup unsweetened applesauce
2 tablespoons ground flax seeds
1 tablespoon cornstarch
1 1/4 cups white sugar
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups fresh or frozen cranberries, halved or coarsely chopped
Glaze: ;;2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extrac

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt(R)).
Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

Nutrition
Calories: 358 kcal 18%
Fat: 8.2 g 13%
Carbs: 68.7g;22%
Protein: 3.3 g 7%
Cholesterol: 0 mg 0%
Sodium: 254 mg 10%
Based on a 2,000 calorie diet