Contrary to what the result might suggest, the infusion of a tea flower is childishly simple as long as the following protocol is respected:

- Fill a clean teapot (ideally transparent otherwise you will not see anything) with boiling water. A large stemmed glass or a small pitcher will do the trick.

- Drop your tea flower on the surface of the water and that's it. The green tea ball will stir while rehydrating and then open before your amazed eyes releasing a swarm of tiny

osmanthus flowers.

The way to paradise is through a teapot, says an English proverb.

Tea is an institution in the United Kingdoms, but also in many other countries such as China, Japan, India, Turkey, Morocco ...

Tea has been a popular drink since ancient times, when its consumption spread to Japan and the Arab world in the 9th century and to Europe in the 16th century.

This aromatic beverage is obtained by infusing the dried leaves of the tea tree, a small shrub native to the Himalayas.

Tea was the most consumed drink in the world in the 20th century, after water.

There is a wide range of this drink, aromatic, tasty or thirst-quenching, obtained by infusion or percolation of water on various preparations from the small leaves and buds of the tea plant.

Its aroma and quality depend on the terroir, the method of cultivation and the transformations undergone after the harvest.

The teas obtained are differentiated by their "color": black, green, Oolong, yellow, white.

Green tea

Rich in epigallocatechin, epigallocatechin gallate, theanine and caffeine, tea is both sought after for its taste, its energizing and relaxing properties as well as for its positive effects on health.

Green tea (in traditional Chinese: 綠茶; in Japanese: 緑茶) is a tea whose natural oxidation is quickly stopped after picking.

Renowned for its many virtues, including a slimming aid, it is highly prized in China and Japan, where it is renowned for its effective therapeutic properties.

Green tea contains caffeine and many antioxidant substances from the catechin family (15-30%), the principle being EGCG, epigallocatechin gallate, a powerful antioxidant.

To obtain this tea, the leaves of the tea plant undergo the step of roasting at a temperature of at least 100 ° C in order to avoid what is called the enzymatic oxidation reaction.

They are then rolled into pearls, sticks or needles depending on the region and origin, before being dried.

Today, green tea is available in more than 1,500 varieties around the world.