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Green Tea’s minimal amount of processing (the leaves are withered and then steamed or fried,) means they have more concentrated levels of catechins, a type of polyphenol antioxidants that have been found to reduce cholesterol, decrease blood pressure, and decrease the risk of cardiovascular disease by improving the function of blood vessels. One such catechin, epigallocatechin- 3 -gallate, may inhibit the growth of cancerous cells, as well as
reduce the risk of developing stomach, esophageal, prostate, pancreatic, colorectal, and lung cancer. One study in Japan involving roughly 500 women with Stage 1 and Stage 2 breast cancer, found that increased green tea consumption before and after surgery was linked with lower recurrence of the cancers. Green Tea may also help with weight loss and lowering LDL (the “bad”) cholesterol levels.
Traditional Green Tea
This traditional Japanese green tea has typical vegetal notes and true Sencha character. Often used in tea ceremonies, this tea has less caffeine naturally, making it especially bright. Impeccably grown and machine harvested, out Traditional Japanese Sencha has a small leaf style.