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Silver Pearl

Silver Pearl

Antioxidant and anti cancer properties shown by scientific studies, able to keep under control the cholesterol and blood sugar levels, low caffeine tea
Silver Pearl is a type of white tea produced in China from the buds or the young leaves of the plant Camellia sinensis, the same as green tea and black tea. White tea takes its name from the silver white hairs that cover the tea leaves and is obtained through a light fermentation process that on the contrary isn’t used to prepare green tea and is complete in the case of black tea. Silver Pearl is a really precious tea, drunk in important occasions, its leaves are rolled into pearls that unroll into ribbons during infusion and release a delicate aroma together with powerful anticancer substances. In fact, Silver Pearl and, more in general, the varieties of white tea, have an antioxidant and anti cancer action demonstrated by scientific studies. We can mention the study published in 2010 in the journal Cancer Prevention Research by an American team (Mao et al.), according to this research white tea extracts are able to counteract apoptosis, namely the death, of lung cancer cells. Another study, published in 2015 in the journal Food Chemistry, has shown that white tea can inhibit the growth of colon cancer cells. In addition to this, the same study has shown that white tea is also rich in antioxidants and that it is able to protect the healthy cells from DNA damages. Moreover, according to an article written in 2011 on the journal Phytomedicine, white tea may also be helpful to lower the levels of blood sugar, to increase the glucose tolerance, a very useful effect for a diabetes prevention, but also to lower the LDL bad cholesterol. Now we have seen a lot of good reasons to drink Silver Pearl, a tea that is not just beautiful to see and able to bring the magic in a gesture as simple as drinking a cup of tea but it is also rich in beneficial substances for the health. Silver Pearl is a low caffeine drink and is prepared by heating water at a temperature of about 70-75°C , then remove the pot from the heat and add the tea leaves, a teaspoon per cup and one more for the teapot. Leave to brew for a long period of time, even until fifteen minutes in order to release the beneficial substances. After a so long infusion time the advice is not to reuse the leaves because the antioxidants and anti cancer substances have already been given.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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