Chinese and Japanese medicine has been using the pro-health properties of green tea for centuries.
In order to obtain it, tea leaves are dried without fermentation, which makes it a treasury of valuable organic compounds, characteristic for fresh leaves.
We should therefore drink as much of this valuable beverage as possible.
Tea leaves are all the more valuable the larger the pieces remain intact, slowly developing in the brew to allow for a gradual release of their beneficial compounds.
Thanks to the beautiful, colourful flowers such as cornflower, orange, marigold or cornflower contained in tea blends, we witness a truly appetizing phenomenon.
Note: Green tea has been a daily drink in Japan and China for 5,000 years.
Archie Heron
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