[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

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

[Shelf life]24 Months

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

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

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Green tea or green tea ( Japanese 绿茶 ryokucha, Chinese 绿茶 / 绿茶, Pinyin lǜchá ) is a variant of tea manufacture. The tea leaves are unlike black tea is not oxidized (previously fermented ). Because of the other processing rather the leaves of green tea are for Camellia sinensis in relation to the variety assamica preferred, since the small-leaved, delicate variety is better. Green tea differs from black tea, among others, in the preparation, the taste, the ingredients and effects of the infusion.

After the withering of the freshly picked leaves a brief heating, roasting or steaming the tea leaves prevented fermentation. For this reason, nearly all remain in the fresh leaf contained active ingredients. The conversion of content in flavorings, among other things prevented. As the black tea is rolled and the green tea, but only to make here the tea leaf for further processing and smooth the path of the ingredients into the cup free.

The tea plant is in for several thousand years China cultivated, there was in the 6th Century BC spawned this new variant of the processing of tea. The poet Lu Yu has described it 780 AD in detail. In the same century Buddhist monks brought tea ( matcha ) from China to Japan. The work of Lu Yu launched a new form of tea. The pressed into bricks or other forms of tea ( Tang Dynasty ) has now ground to powder and prepared with boiling water. This should then in the subsequent Song Dynasty to be refined, the tea leaves came after steaming and drying directly in stone mills – origin of the today usual even in Japan tea ceremony ( see also matcha). At the time of the Ming Dynasty, the tea was brewed without prior pulverization of hot water – the still common form of preparation. During this period (16th and 17th centuries), the common green tea in Europe.

The key ingredient of tea is the stimulating caffeine, formerly associated with tea as Tein, theine or Thein was called. The caffeine content varies significantly depending on the type of green tea. Basically, the Japanese varieties Gyokuro and Sencha in the tea water to the highest and the lowest values ​​Kukicha and Bancha. Another component of the tea leaves is catechin, epicatechin are the main agent (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Most health benefits of green tea are attributed to the catechins. However, the catechins are the substances that give the tea a bitter taste.

Important for the taste of green teas which are amino acids in tea leaves, especially the theanine. The amino acids account for up to six percent of the dry weight of tea leaves. The content of amino acids can be selectively increase the cultivation by the shaded tea plants in the spring.

Chinese, roasted in the pan varieties often have a slightly tart and smoky and often flowery taste, while Japanese steamed green teas distinguishes a grassy-fresh note. jasmine tea with a jasmine flavored green tea.

A study in patients with prostate cancer, the most Center for Human Nutrition at the David Geffen School of Medicine of the UCLA was carried out, could show that stemming from the tea EGCG was found in tumors and cell growth inhibited. The results suggest that green tea and black tea may help to prevent prostate cancer.

When brewing green tea water should be used with a maximum temperature of 90 ° C, as to hot water makes the tea bitter depending on the variety to inedible. Colder than 50 ° C, the water should not be. With increasing temperature, the solubility of most tea components improves – the draw water is too cold, then the valuable contents can not be dissolved in the infusion. For many varieties are 70 ° C at the right temperature for making tea. If you drink green tea for health reasons, please note the following: The tea contained in the heat-sensitive vitamin C improves the absorption of health-promoting polyphenols. On the other hand, improves the over-brewing with 95 ° C hot water and a longer infusion time (10 min to 1 h) the extraction of polyphenols. Then it is advisable but subsequently the cooled tea to add lemon juice. However, also decide the subjective taste.

In East Asia, the tea leaves are left longer in the water. The taste changes so over time of drinking, which results in a very bitter Teerest after 10 minutes of infusion. The decanting into a second, empty can is not common in China. China Restaurants practice the coating like, not Korean.

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