[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

Cranberry Apple Herbal Tea. A delightful pairing of sweet apple and cranberry. We hope our tea delights you.

Compressed tea (such as Pu-erh) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea.

Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a “frothy” mixture.[115] In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.[116]

Compressed tea was the most popular form of tea in China during the Tang dynasty.[117] By the beginning of the Ming dynasty, it had been displaced by loose leaf tea.[118] It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to produce butter tea.[119]