[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.

Dr. Linda Miles, DOM, Co-Founder and Chief Formulator of derma e®, explains how the remarkable antioxidant extracted from the bark of the French maritime pine, Pycnogenol® has powerful anti-aging benefits.

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A simple but delicious vegetable curry recipe that uses Sri Lanka’s dark roasted curry powder and is thickened and flavoured with toasted rice and desiccated coconut. A truly glorious dish to serve as part of a shared meal.
Ingredients
• 2 tbspvegetable oil
• 2 mediumred onions, finely sliced
• 2 sprigscurry leaves
• 4garlic cloves, finely sliced
• 3 longgreen chillies, sliced
• ½ tspblack mustard seeds, ground
• ½ tspfenugreek seeds
• 1 kgpumpkin, cut into cubes, skin left on
• 1 tspseeded mustard
• 2 tbspdark roasted curry powder
• 1 tspchilli powder
• 1 tspturmeric
• 1–2 tspsalt
• 500 ml (2 cups) coconut milk
• 2 tbspshort-grain rice, plus extra, cooked, to serve
• ⅓ cupdesiccated coconut
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Heat the oil in a large saucepan and add the onion, curry leaves, garlic and green chilli. Fry briefly then add the mustard and fenugreek seeds and continue frying.
Quickly toss the pumpkin in a bowl with the seeded mustard, ground spices and salt and add to the pan along with the coconut milk. Bring to the boil and cook over high heat until the pumpkin is tender.
Meanwhile, heat a small frying pan and dry-fry the rice and coconut until brown and fragrant. Grind to a powder in a mortar or blender.
Add the rice and coconut powder to the curry and cook for a few more minutes. Serve with rice.