Longjing green tea, the crown of Chinese teas is only produced near the beautiful West Lake of Hangzhou. It is meticulously prepared from the tenderest leaves by traditional technique. The quality of Longjing tea is superior to all other kinds of teas. It is known for its emerald green colour, fragrant and fresh aroma, mellow and sweetish taste, flat and smooth appeatance and soit has been regarded as superb gift tea since ancient times.

In the twentieth century, with the development of biochemistry and the involvement of medical science, the pharmaceutical functions of tea have been further understood. It was biochemically confirmed that tea contained caffeine, tea polyphenols, various vitamins and amino acids. Tea has an obvious curative effect on many diseases. The antioxidants neutralize damaging "free radicals" the highly unstable molecules produced by the body's normal metabolism and by exposure to chemicals, heavy metals, radiation and the like. Lacking a vital part of their molcular structure, free radicals "oxidiz" other molecules by snatching the missing part from them. That process can damage the body's cells, protein and fats---- and, in theory, help cause a wide range of diseases and possibly even aging itself. To minimize that damage the body employs an elaborate system of antioxidants----some produced internally, others gleaned from food and drink----to help neutralize the radicals.
 Tea is unusually rich in a potent class of antioxidants called polyphenols. In fact one study found that a polyphenol in tea was stronger than any of the 38 other antioxidants tested.

Numerous studies have shown that tea----particularly green tea ,either consumed orally of applied directly to the body----can protect lab animals against cancer of the breast, colon, esophagus, intestin, liver, lung, pancreas, skin or stomach. Green tea inhibits the proliferation of new blood vessels, which fuel the growth of tumors. Previous research has shown that green tea help check the formation of certain carcinogenic compounds, disrupt several tumorpromoting enzymes; kill or at least slow the growth of actual cancer cells while leaving normal cells from turning cancerous, mainly by shielding their DNA from oxidative damage.

Test-tube and animal studies suggest that compounds in tea may help protect the heart in multiple ways: by inhibiting blood clots, which can trigger a heart attack by shielding the "bad" LDL cholesterol from the oxidative damage that makes it stick to walls of coronary arteries, and 
possibly by helping to improve blood-cholesterol levels.

To mix `warm and wet used green leaves (after drinking) with 1 egg-white,2 drop of honey, some pearl-powder. then put the mixture on the face for facial mask, about 20 minutes later wash it off with warm water. Please do it twice a week.

Put 2-3 grams of the tea into a cup and pour some boiled water(85-90 degrees
centigrade), keep it for 2-3 minutes and then sip and taste slowly, when the water goes down to one-third of the cup add water again and flavour stays as well.

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Last modified: May 19, 2006