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Sweet tea
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Chinese name:甜茶
Pin name: Tian
cha
English name:
Sweet tea
Medical Name: Rubus
Suavissmus S, Lee
Taste:
sweet
Characteristic of growth:
perennial and
wild
More picture of Sweet tea |
1.Introduction of the plant
Wild sweet tea
like Camellia, is a perennial evergreen plant. They grows in shade,
the mountains steep grove , usually 1-2 meters high, diameter of 2
centimeters. Easy sweet tea cultivation, mainly to the growth of
wild nature, origin in the upper reaches of the Qiantang River
Zhenwu Hill. Sweet tea leaves oval, serrated margin, slightly sweet
flavor, but without sugar, is naturally sweet plant, suitable for
diabetics human consumption. Wild Sweet added to the effect of green
tea with ordinary things and also have control of cardiovascular
disease, stroke prevention, anti-cancer effect, prevention of dental
diseases, and efficacy, the local people for generations, in ancient
times they had cooked rice dumplings with sweet tea, tea rice, tea
porridge traditionally.
2.The
medicinal uses
of sweet tea
The sweet tea
contain the sweet taste ingredient dihydrochalcone. Dihydrochalcone
sweetness for sucrose 300 times, the quantity
of heat is only the sucrose 4%, and does not have the bitter taste, nontoxicity. Therefore the sweet tea is the natural
sweetening agent ideal resources which the present various countries
seek. because the sweet tea also includes materials
and so on tea polyphenol, selenium, germanium, simultaneously have
the ordinary green tea's effect. It is cancer,prevention
heart cerebrovascular disease, prevention pollen allergy the effect
and so on has against cancer, to treathealth
care tea.
One of the biggest
characteristics of sweet tea is that compared with tea, it does not
contain caffeine. Its effective components are flavonoids. The main
component in the young leaves of sweet tea is trefoil glycoside.
When the leaves are older, it is phloridin. These two layers are
good for the metabolism of blood glucose and blood lipid and
oxidation resistance. In addition, there are sweet compounds in it,
which are good for bacteriostasis The inhibition of vector
microorganisms is very effective.
Modern science has proved that wild sweet tea is rich in new
sweeteners dihydrochalcone phloridin, trefoil and
3-hydroxyphloridin. The sweetness of dihydrochalcone is 300 times
that of sucrose, and the heat is only 1/300 that of sucrose.
Dihydrochalcone extracted from the leaf of Lycoris polyphylla is the
ideal resource of natural sweeteners sought by various countries.
3.The
preparation of sweet tea
Rinse tea cup
and teapot with hot water. Use about 2 teaspoons for every 500ml of
water. Infuse in hot water at 90℃ to 95℃ for 2 to 4 minutes for the
first and second brewing. Gradually increase steeping time and
temperature for subsequent brewing.
4. The sweet tea we offer
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TF43-4 |
TF43-5 |
The price of sweet tea
We will package the teas
according to your requirement
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