Green Tea


The original Chinese tea house,

with exclusive lifestyle products from China.


Product recommendation:leaf tea should first be washed with lukewarm water. Here existing blemishes and dust, like fruit, possibly washed. Remaining dust clouds the tea. 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 material to inedible. Colder than 50 ° C, the water should not be. With increasing temperature, the solubility of most tea components improved - the draw water is too cold, then the valuable ingredients can not be dissolved in the infusion. 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 included tea heat-sensitive vitamin C improves the absorption of health-promoting polyphenols.On the other hand improves the scalding with 95 ° C hot water and a longer infusion time (10 minutes to 1 hour), the extraction of polyphenols. Then it is advisable, however, subsequently the cooled tea add lemon juice. However, opt of subjective taste. One can pour green tea two or three times. However, is important to note that, for further infusions, the pulling time should be shorter. There are tea drinkers who say that the second infusion better taste than the first. Given the infusions must but be prepared properly.


Ideal storage temperature: Hermetically sealed in room temperatureless or in fridge less than 5°C.

Specialty: health tea, organic tea, slimming tea

The key ingredient of tea is stimulating caffeine, which was previously referred to in connection with tea as Tein, Tea or Thein. The caffeine content varies significantly depending on green tea places. Other components of the tea leaves are catechins, the most important representatives are epicatechin (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 the bitter taste.


Important for the taste of green tea, the amino acids are in the tea leaves, especially the theanine. The amino acids make up to six percent of the dry weight of tea leaves. The amino acid content can be targeted to increase the cultivation by the shaded tea plants in spring. Other ingredients are vitamin A, vitamin B, vitamin B2, calcium, potassium, phosphoric acid, magnesium, copper, zinc, nickel, carotenes and fluoride. Certain ingredients fall for absorption is not significant. Green tea contains more tannins (tannins) than black tea. Therefore, it tastes bitter than this. The tannins are soothing and astringent with sluggish bowel in nervous stomach and intestines.


Green tea contains potent polyphenols. Perhaps the healing power of these foods is therefore estimated for millennia that. Because polyphenols from green tea can - and consumed regularly in sufficient quantities - smother the different chronic diseases in the bud. Researchers from the Institute of Food Research (IFR) in the UK have discovered how the polyphenols from green tea impact positively health. A recent study has for the first time shown how combat polyphenols from green tea cancer.



The tea plant is cultivated in China for several thousand years. There is also this new variant of the processing of tea was in the 6th century BC. BC. Brought. The poet Lu Yu has it s 780th AD described. In his work detail and eitete a new form of tea. The pressed tea (Tang Dynasty) has now ground to powder and prepared with boiling water. In the subsequent Song Dynasty, the process has been refined. The tea leaves came after steaming and drying directly in stone mills. At the time of the Ming Dynasty, the tea was brewed without pulverization with hot water - as usual today.



Polyphenols are the secret of healthy nutrition. One diet that protects against chronic diseases. Because whether cardiovascular disease, diabetes, cancer or dementia: worldwide suffer more and more people with chronic diseases. In Germany, two of five people already affected, in Switzerland, every fifth person is nowadays treated medically for chronic disease - and rising. Causes include in particular unhealthy diet, stress, lack of exercise and environmental toxins. Conversely, a healthy diet with foods that are rich in polyphenols, fend off the diseases of civilization called. We recommend for this especially our green tea extract.



Organic green tea 'Dragon Well' (Dragon Well) from Longjing, the crown of the Chinese tea's is only produced in the vicinity of the beautiful West Lake in Hangzhou. Meticulously of tea from the tender leaves is prepared by traditional technology. The quality of Dragon Well Green Tea is better than any other kind of tea's. He is known for its emerald color. Thanks to its fragrant and fresh flavor, its soft and sweet taste, its flat and smooth appearance of the Dragon Well Green Tea is used as an excellent Teegeschenk since antiquity. This tea is not embittered by and is a great soft 'entry green tea'.



After withering of the freshly picked leaves a brief heating, roasting or steaming the leaves prevents oxidation. For this reason, almost all remain in the fresh leaf existing substances. The conversion of content u. A. In flavorings is prohibited. As the black is rolled even the green tea, but only to make here the tea leaf for processing smooth and the way the ingredients in the cup free.