green tea

Green tea is the product derived from typical botany about Tamin compound (acrid taste). Green tea is of unfermented tea group (otherwise totally elimitating ferment) so it can keep entire substance available in fresh tea with high content.
    Material of fresh tea is selected from farmers’ tea gardens invested with Tam Chau caring technique, harvesting, and the microorganic technology for caring tea tree replaced insecticides, chemical fertilizers…satisfying consumers’ increasing demands on biological safety. These biological products are totoally harmless to consumers’ body.

Young tea buds are harvested, maintained and processed in Japan equipment, technology chain. During processing green tea, tea steaming is the most important phase, thanks to this phase; finished tea has fresh green or yellow green color, strong acrid taste and natural flavor.
    Drinking 4 cups of tea everyday will bring you a cheerful spirit. In addition, thanks to Vitamins C, K, flavonoid, theophylin, EGCG…some cancer diseases, other heart, joint, teeth relating diseases...are prevented, especially during processing, Tamin compound creates many acid galic in which there is strong vitamin P group which manifests high efficiency in body resilience helping to bring new blood into cells.