[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.

Low Carb Chinese Chicken Skillet in Savory Brown Sauce
This is a super versatile recipe that can be used with any combination of meats and vegetables to satisfy cravings for Chinese take-out!

Basic Asian Brown Sauce

2 Tblsp Sesame Oil (or your favorite oil—ghee, coconut oil, or MCT work well)
1 Tblsp fresh garlic (or more)
2 Tblsp fresh ginger (or more)
½ Tblsp fresh turmeric (optional)
3 lbs chicken, cubed

Heat oil in a large skillet or wok. Add garlic, ginger, and turmeric. Heat for a minute or so to get flavors from the spices. Keep skillet on high heat. Add chicken and cook on high heat until browned. Cook chicken for about 20 minutes depending on heat, size of chicken pieces.

Basic Brown Sauce

2 Tblsp Rice Vinegar (no sugar)
2 Tblsp Sesame oil (optional)
½ cup Coconut aminos (or tamari or soy sauce)
1 tblsp Ginger

Add sauce to the chicken slowly and on the side of the skillet so as not to reduce the pan temperature too much. Let chicken simmer in the sauce for 10 to 15 minutes until it’s tender and the sauce reduces. You can also cover the pan and let it simmer to be sure chicken is tender.

Vegetables

1 cup fresh asparagus
1 cup fresh broccoli
1 ½ cup fresh mushrooms
1 cup bean sprouts

½ tsp Glucomannan or Xanthan gum (thickening agent)

When the chicken is browned, add the vegetables, or cook the vegetables in a separate skillet (directions below). Cook the vegetables until crisp tender. When all is done, add ½ tsp of glucamman and stir. Serve over Miracle Rice or cauli-rice and enjoy!

Use your favorite veggies, but mindful of the carb count in each. For this recipe I used asparagus, broccoli, bean sprouts, and mushrooms. Other good options include zuchinni, peppers, snow peas (small amounts), or onion (small amounts).

If you’re using a separate skillet as I did, make another recipe of brown sauce and add it to the vegetables. Keep on high heat and let the sauce reduce. The vegetables are done when they are crisp-tender. You don’t want to the veggies to be too soft. Add to the chicken and enjoy!

Your host and Steviva Brands president, Thom King will show you how to make all natural, homemade, Oatmeal Nut Raisin Cookies with stevia as the sweetener. This low sugar version of Oatmeal Nut Raisin Cookies are delicious and safe for diabetics as well as anybody who wants to cut the sugar out. This recipe has about 3 grams of sugar per cookie while the conventional version of Oatmeal Cookies can have as much as 40 grams.

You can find this and other low sugar, low glycemic and diabetic safe recipes at https://recipes.steviva.com