After harvesting, the leaves are withered and then roasted. This step is done to kill the enzymes that could cause the tea to ferment. To do this, the sheet is heated at high temperature for a relatively short time (up to 5 minutes).

The leaves are then rolled or folded into different shapes such as sticks, balls or twists. Finally, the last step is drying.Several techniques can be used to dry the leaves: the Chinese technique uses copper basins while the Japanese technique uses steam. The resulting teas are very different. The infusion obtained is pale green or light yellow.

Green tea is a health ally par excellence because its properties can prevent over sixty diseases and cure over twenty. Is becoming increasingly popular around the world. However, this green tea is relatively fragile and should therefore be consumed fairly soon after it is made. This is due to the active ingredients it contains, such as flavonoids and catechins.

But green tea also contains other healing substances such as flavonols, saponins, essential amino acids, minerals, trace elements, vitamins, carotenoids, essential oils, chlorophyll, enzymes and fatty acids. It is therefore ideal for treating various illnesses such as allergies, flu, inflammations caused by bacteria or to prevent cancers and the list goes on.

It is also famous for its slimming properties because green tea contains antioxidants, theine and polyphenol, active ingredients from the caffeine family that burn fat and slow down its assimilation by the body. If you dream of a flat stomach, preserve your dream figure or regulate your weight, include green tea in your slimming programme.