[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.

The science behind starches, how polysaccharides effect cooking, and the techniques involved when cooking with different types of starches.

Ingredients :-

1/2 cup butter, room temperature (1 stick)
1/2 cup sugar
1/2 tsp vanilla extract
1 cup and 2 Tbsp all purpose flour
pinch of salt
1/4-1/2 cup pistachios, chopped
1/4-1/2 cup dry cranberries
1 tsp orange zest

Steps:-

-In a large bowl, cream together butter and sugar with whisker or electric whisker.

-Mix in vanilla extract, flour and salt, mixing just until no flour remain.

-Stir in pistachios and dry cherries to evenly distribute.

-Divide dough into two. Mix orange zest with one half.

-Shape the dough into a rectangle shaped log about 2 1/2 inches length and 1 1/2 inch wide.

-Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last for several weeks).

-Slice dough into slices that about 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough.

-Arrange on a parchment-lined baking sheet.

-Bake at the preheated oven at 350 F for 12-15 minutes, or until cookies are lightly browned around the edges.

-Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Note:- You can substitute dried Cherry for dried Cranberry.

Enjoy:)