Every day, three times a day, morning, noon and night, I drink a hot infusion of Dragonfly Jasmine Green Tea. Both green and black tea leaves are derived from the same plant, Camilla Sinensis, but the main difference is that, in the case of green tea, the leaves are steamed immediately after picking. This means that the special super nutrient in the leaves, called epigallocathecatin (EGCG) does not oxidise and go black. EGCG has been found to widen arteries, thereby reducing the incidence of cardiovascular diseases and it also speeds up the rate at which fat burns.
The jasmine fragrance helps to mask the bitter taste of ordinary green tea. And this particular brand is also organic. A slice of lime also adds zest and flavour. So there, virtuosity all round.
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