Imagen de extracto de té azul

Blue Tea Extract

This extract is obtained from the leaves of tea (Camellia Sinensis) cultivated, pressed, dried and roasted of the type Wuyi (Fujian).

It is mainly produced in Taiwan, China and Vietnam.

To make this extract, a method specially developed in the laboratory is used to avoid oxidation, and pressure control systems are used to obtain a boiling point much lower than the temperature of atmosphere. In this way, the main active ingredients are obtained, with the aim of making it easy to incorporate them into the final product.

This extract is available in four different types of solvents for easier inclusion in the formulation, type and purpose of the product.

Compositon

On the other hand, we will also find important amounts of amino acids and minerals common among all types of teas such as Glycine, Valine, Niacin, etc..   Another type of components that we also find are: Vitamins like A, B2, C, Polyphenols, Tannins, Flavonoids and so on.

History

Camellia Sinensis is a shrub or small tree of which shoots and leaves are used, is part of the 50 plants of traditional Chinese medicine.

It originates from southern China, Taiwan and adjacent countries. Its cultivation remained exclusively in these areas for centuries and was known in Europe by Portuguese and Dutch merchants. Today, it can be found cultivated in tropical and sub-tropical countries.

The Blue Tea or also known as Oolong Tea, is part of the traditional Chinese Teas that are taken after each meal. Its degree of oxidation is medium, located between Green Tea and Black Tea.

Historical documentation tells us, as in most teas, its origin is confusing because it is related to where we are in China.

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