Green tea is the product derived from typical botany about Tamin compound (acrid taste). Green tea is of unfermented tea group (otherwise totally elimitating ferment) so it
can keep entire substance available in fresh tea with high content.
Material of fresh tea is selected from farmers tea gardens invested with Tam Chau caring technique, harvesting, and the microorganic technology for caring
tea tree replaced insecticides, chemical fertilizerssatisfying consumers increasing demands on biological safety. These biological products are totoally harmless to
consumers body.
Young tea buds are harvested, maintained and processed in Japan equipment, technology chain. During processing green tea, tea steaming is the most important phase, thanks to
this phase; finished tea has fresh green or yellow green color, strong acrid taste and natural flavor.
Drinking 4 cups of tea everyday will bring you a cheerful spirit. In addition, thanks to Vitamins C, K, flavonoid, theophylin, EGCGsome cancer diseases,
other heart, joint, teeth relating diseases...are prevented, especially during processing, Tamin compound creates many acid galic in which there is strong vitamin P group
which manifests high efficiency in body resilience helping to bring new blood into cells.
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