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In traditional Far East medicine, green tea is valued for its healthy and beneficial properties. Known for its antioxidant action, it is useful for combating cellular aging. In Japan are produced endless varieties of green tea in leaves, among which, the most valuable and widespread, is certainly the Sencha green tea. Sencha green tea is not just a simple green tea in leaves, but an exclusive drink rich in beneficial properties that can be served hot or cold.
GREEN TEA LINE
Thanks to the presence of vitamin B and C it favors the capillary permeability and elasticity of the blood vessel wall. The polyphenols contained in the green Sencha tea improve metabolic processes, accelerating the digestive processes and promoting the disposal of fats. Another positive note is also the low percentage of tea contained in it. The Sencha green tea collection takes place three times a year: May, June and August. The leaves are collected and steamed for a few minutes. Then they are dried and rolled with a specific machine that allows them to take a characteristic needle shape. Green tea does not undergo oxidation and thus maintains the green color of the leaves, leaving the vegetal and herbaceous aromas intact. The taste of Sencha green tea varies depending on the treatment and the preparation method. Depending on the water temperature, Sencha tea can have a more astringent or sweeter taste. If you want an astringent tea, increase the water temperature, while if you want it sweeter the temperature should be reduced.
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