[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.

Source: https://www.foodnetwork.com/recipes/sara-moulton/competition-bar-b-q-ribs-recipe/index.html

Competition Bar-B-Q Ribs

Recipe courtesy Chris Lilly

Prep Time:15 min
Cook Time:4 hr 25 min
Serves:8 to 10 servings

Ingredients

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:

1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:

3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:

1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Directions

Raw Preparation: Place slab of ribs bone side down on table. Slide
knife under the membrane and against the end bone to separate the 2.
With a dry paper towel, grasp the edge of the thin membrane and pull.
The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well.
Generously apply rub onto the front and back sides of ribs. Gently pat
to ensure that rub will adhere. Place ribs meat-side up on a broiler
pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own
doubled aluminum foil square. Foil should be large enough to
completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid
over each rib. At the same time wrap and seal each rib tight. Return
to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium
coat of the Third Stage rub to the meat-side of the ribs. Place
uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees.
Brush finishing glaze on both sides of ribs. Place ribs in oven for 10
minutes, or until sauce caramelizes.

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