Afternoon Tea Party

L-Theanine Maxicaps 200 mg w/green tea (30 caps) Thompson.
L-Theanine is a free-form amino acid found in Green tea that has been shown to provide nutritional support for a feeling of relaxation. Unlike many relaxation products, this formula should not cause drowsiness. Keep out of the reach of children. Store in a cool, dry place. Supplement to be taken in conjunction with a healthy diet and regular exercise program. Results may vary.

Supplement Facts
Serving Size 1 capsule
Servings Per Container 30

Amount Per Serving
L-Theanine 200 mg
Green Tea Leaf 100 mg

Other Ingredients: Gelatin capsule, cellulose and magnesium stearate.

Dosage and Use
As a dietary supplement take one capsule every four hours as needed to help the body adjust to typical, normal anxiety.

Sources: greentealovers.com, evitamins.com

Green Tea Fat Metabolizer (75 caps), Irwin Naturals
Support colon and cardiovascular health. The healthiest most delicious instant alternative to coffee. Protective effects enhanced by Ginger’s 40 specific synergistic phytonutrients. 100%

Product Description:
Bioperine Enhanced Green Tea Fat Metabolizer in the liquid gel caps allow nutrients to be quickly absorbed up to 200% better than tablets or capsules. The Green Tea Fat Metabolizer is a powerful blend of natural herbal boosters and nutrients that, when used with a healthy diet plan, has a dual action effect on weight loss by helping you to curb your appetite and kick start and speed up your fat burning ability. A study published by the American Journal of Clinical Nutrition shows that Green Tea extract accelerates calorie burning through increased thermogenesis, particularly with fat calories.

Supplement to be taken in conjunction with a healthy diet and regular exercise program. Results may vary.

Supplement Facts
Serving Size 1 or 2 Gel caps
Servings Per Container 37

Amount Per Serving

Chromium (from Chromium Picolinate) 125 mcg
Green Tea 400 mg
Advantra 200 mg
Bioperine 8 mg

Dosage and Use
Take one or two gel caps in the morning and 1 or 2 in the afternoon 30 minutes before meals with a full glass of water. For optimum results, use in conjunction with a low calorie diet and exercise program.

Notes:
No artificial colors or preservatives.

Sources: greentealovers.com, evitamins.com

Native: Xiu-shui County, Jiangxi Province
Appearance: in shape of bird’s claw
Brew: clear-green

The name this green tea refers to its producing area, Twinwell Village, where tea cultivation started from the ninth century. Poet Huang Ting-jian, 1045 - 1105, a native of Twinwell, was so proud of the tea from his home village that he often gave it to his literary friends. His enthusiasm triggered a quite many poems in his circle and that made this tea famous. In one of his own poem he wrote ‘Tea of Twinwell is from my native place; A sip of it worthy of great praise.

The harvest starts from the end of March. There two grades in this tea. The first grade is made from shoots with one young leaves and the second grade is made from shoots with two young leaves. This tea was selected in top eight provincial teas in 1985, and its output is still limited.

Twinwell is a small village situated on Xiu River. Its high mountains, warm temperature and plenty rainfall ensure a high quality tea.

Source: green-tea-store.com

A lightly spiced tea, with a twist of tangerine.

INGREDIENTS:

• 2 cups water
• 1 1/2 cups tangerine juice
• 1/4 sugar
• 1/4 tsp cinnamon
• 1/8 tsp cloves, ground
• 2 tea bags

PREPARATION:
In a saucepan, heat tangerine juice, water, sugar and spices until boiling. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and add tea bags. Steep for 5 minutes. Strain out tea bags and serve hot.

Serves 4

Source: coffeetea.about.com

A recipe for chai tea, with extra milk.

INGREDIENTS:

• 4 tbs green tea
• 6 whole cloves
• 1/2 ground ginger
• 1 tsp cinnamon
• 1 cup milk
• 4 cups water

PREPARATION:
Boil water, then simmer with cinnamon, ginger and cloves for about 10 minutes. Add tea and steep for another 5 minutes. Add milk and heat until near boiling. Strain out the spices and tea leaves. Serve chai with a bit of honey.

Serves 4

Source: coffeetea.about.com

Dessert für 4 bis 6 Personen
Zutaten

Für den Teig:

• 7 TL Früchtetee-Mischung mit dem Aroma von Hagebutten, Hibiskusblüten, Äpfeln, Zitrusschalen und Erdbeeren
• 1/4 l kochendes Wasser
• 200 g glattes Weizenmehl
• 2 Eier
• 1/4 l Sahne
• 1 TL Puderzucker
• 1 Messerspitze Salz
• etwas Sodawasser
• Fett zum Ausbacken

Für die Füllung:

• 450 g frische Erdbeeren
• 1 TL Zitronensaft
• 1 EL Puderzucker
• 1 TL Rum

Ausserdem:

• 1/4 l Sahne
• 2 TL Puderzucker
• Erdbeeren zum Garnieren

Zubereitung

1. Früchtetee mit kochendem Wasser übergießen, 5 Minuten ziehen lassen, abseihen und kühl stellen. Danach mit Mehl, Eiern, Sahne, Zucker und Salz zu einem glatten Teig errühren. Zuletzt mit einem Spritzer Sodawasser auflockern.
2. Aus dem Teig in einer mit Butter ausgestrichenen Pfanne dünne Pfannkuchen ausbacken. Diese im Ofen bei etwa 50° C warm halten.
3. Die Erdbeeren waschen, putzen und halbieren. Zusammen mit Zitronensaft, Puderzucker und Rum im Mixer pürieren. Die Sahne zusammen mit dem Puderzucker steif schlagen.
4. Jeden Pfannkuchen mit etwas Erdbeerpüree bestreichen, in der Mitte zusammenklappen oder aufrollen und mit einer Sahnehaube versehen.
5. Pro Portion etwa 2 Pfannkuchen servieren. Jede Portion mit ausgesucht schönen Erdbeeren dekorieren.

Source: hexeneinmaleins.de

Dessert für 4 bis 6 Personen
Zutaten

• 18 TL Früchtetee mit dem Aroma von Lindenblüten oder 10 TL Früchtetee und 8 TL Lindenblütentee
• 1 l kochendes Wasser
• 1 l Milch
• 200 g weißer Kandiszucker
• 4 EL Wodka
• 10 Eigelb
• 100 g heller Bienenhonig

Zubereitung

1. Den Früchtetee mit kochendem Wasser überbrühen, 5 Minuten ziehen lassen, abseihen und beiseite stellen.
2. Milch und Kandiszucker in einem Topf zum kochen bringen, Wodka und Lindenblütentee beifügen. Unter ständigem Schlagen mit einem Schneebesen die Eigelbe nach und nach bei milder Hitze einrühren. So lange schlagen, bis eine cremige Masse entsteht. Dabei das Ganze nicht zu heiß werden lassen, sonst gerinnen die Eigelbe.
3. Den Topf vom Herd nehmen, den Honig unterziehen, alles durch ein feines Tuch passieren und erkalten lassen. In eine Sorbetière füllen und im Tiefkühlfach gefrieren lassen.

Vor dem Servieren portionsweise in hohe Gläser füllen.

Source: hexeneinmaleins.de

Native Jing-gang Mountain, Jiangxi Province
Appearance firmly rolled and curly as hooks
Brew clear-green

This green tea is from Shi-ji village of Jing-gang Mountain. According to local folklore, long ago when a roaming angel passed by the small village, farmers welcomed her with tea. Moved by their hospitality, she decided to stay. She learned tea from the farmers and the tea grown by her was particularly palatable and sold very well. To show their gratitude, the villagers renamed their village after the angel.

The harvest starts from the end of March. The standard picking is one shoot with one or two young leaves. Its making involves eight steps, and its unique style gained it one of eight major teas of the province in 1982.

Consisting of more than 500 mountains, Jing-gang Mountain has the biggest and most well-preserved sub-primitive forest of the same latitude in the world. Its cooler climate and rich water sources give ideal environment for tea.

Source: green-tea-store.com

Black tea is often used in English tea blends. This kind of tea is the most popular tea in the Western world. Black tea goes through full fermentation in which the leaf color darkens to give it their black color. The flavor of black tea differs and ranges from flowery and fruity to spicy and nutty. Long-term consumption of black tea can lead to a lower risk of a stroke and you can find a high concentration of flavonoids in black tea. Flavonoids helps reduce clotting of arteries and act as an antioxidant that reduce levels of damaging free radicals in the human body. Antioxidants also help prevent aging and boost immune response to various pathogens
Source: http://www.theteafarm.com/category.asp?cat=3

Native Lu Mountain
Appearance firmly rolled, glossy, emerald green
Brew clear-green

As one of top ten Chinese teas, ‘Cloud and Mist‘ is celebrated for its mellow taste and rich nutrition facts like vitamin C and alkaloid. Originally it was a wild tea, growing amid bushes and hard to be found. Around the 2nd century, Buddhist monks first began to bring it under cultivation, while wild-picking was continued by local people. To the 11th century, it became the tribute to the court under the name of ‘Forest Tea’. It current name was first recorded in ‘Lu Mountain Annals’ of the 14th century.

There are about 130 acres of tea patches scattered on the hillside. The crop starts from the end of April to the beginning of May when leaves are about three centimeter long. The standard picking is one shoot of one leaf. After four to five hours air-drying, the leaves are rolled twice between the palms with roasting following each rolling. To ensure a high grade green tea, each of the steps is carried out by a carful hand to prevent breaking those tender leaves.

Listed in The World Culture Heritage by UNESCO in 1996, Lu Mountain is famous for its misty landscape. Its 191 yearly foggy days, from which the green tea was named, provide favorable condition for leaf-fragrance to synthesize.

Source: green-tea-store.com