This organic green tea collected on a tea plantation Ranitar at an altitude of 2500 m. Above sea level. Shortly after collection of beautiful, just this attempted leaves collected during the "second harvest" (it's the middle of April), the tea is processed with the utmost solicitude and steamed to prevent fermentation. Therefore, Nepali Tea Emerald not rolled, and the leaves are left intact. This gentle tea contains high levels of antioxidants. It is characterized by wheat-yellow infusion and herbal flavor. The production of this tea is kept secret. "Emerald" tea called because its color resembles various shades of emerald. His so-called themselves residents of Nepal. And another interesting feature: the leaves of this tea, razvarivayas in hot water, reminiscent of the transparent wings of a butterfly. This tea is very much like the true connoisseurs of tea because of its rarity. Perhaps tea helps prevent cancer by cleansing the blood and strengthen the immune system. About antiradiation effect of green tea speaks of the fact that the survivors of the Hiroshima nuclear explosion residents who regularly drank several cups of green tea per day, significantly improved their condition.

Method of preparation:

1. If it is possible, use spring water or well filtered water, because teast of tea depend upon quality of water.
2. Rinse the teapot with hot water
3. Pour one teaspoon (2 – 3 gm) of tea per 200 ml of water (for 1 person)
4. First, you boil water and let it cools up to 70 - 75 C0, then pour the water in kettle.
5. If you use the brewing water temperature over 85 C0 - tea becomes strong, shows little bitterness.
6. Brew for 1 - 2 minutes.
7. Then pour in a cup and enjoy the great taste of the Himalayan tea.
8. It can be brewed several times, gradually increasing the time of infusion. 9. Keep the tea in a dry, protected from light and away from food with a strong smell.

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