[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.

Fall is apples and pumpkins so I’m doing pumpkins for pie!
This is a great thing for storage because if you’re busy this can be done in easy steps!
First take your pumpkins OR yellow neck squash and bake them till very soft. You can do this in the oven or in a pressure cooker when you get home from work cause when their done you have to let them cool so you can touch them which means letting them sit overnight . Then you cut them open and scoop out the “meat” and place on the silicone lined dehydrating sheet and dehydrate- overnight. Then take the dehydrated squash or pumpkin and blend it to powder and store. To use take 1/2 cup powdered pumpkin or squash and rehydrate with 2 cups boiling water. Let soak for 20 minutes, stir and let cool.
Once cool place in blender and add 1 can sweetened condensed milk, 2 eggs ,( 1 cup sugar, I did not use this but in other videos for dehydrated squash they say to use it, mine was sweet enough without it ) and spices ( either 1 Tbl. Pumpkin pie spice OR a mixture of 1/2 t. Ginger, 1/4 t. cloves, 1/2t. salt, 1/4 t. nutmeg , 1t. Cinnamon)
I forgot to mention the sugar in the video…sorry.
Bake at 425 degrees for 15 minutes then drop to 350 degrees for 45 minutes.
Hope you enjoy!

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