Gynostemma Tea Taste – An Energizing Herbal Adaptogen
There has been quite an influx of scientific research conducted in the last 50 years on gynostemma tea due to a number of unique phytochemicals concentrated in the leaves that are shown to possess antioxidant, anti-inflammatory and antitumor activities.
While undergoing analysis in the 1970’s as a potential natural sugar substitute, because of its naturally sweet taste, its high saponin content was found to be comparable to the primary active ingredients in ginseng roots
Folium ginkgo consist of dried whole leaf of ginkgo biloba the leaves are yello green and fan shape with a bitter sweet taste.
Polyphenols make up approximately 30% of the dry weight of the leaves of the tea plant. Other chemicals that contribute to the flavour and effects of tea (but to a lesser degree) include caffeine and amino acids, mainly theanine.
The polyphenols in the tea leaves are stable as long as the leaves remain on the live plant. The process of oxidation starts naturally as soon as the leaves are picked.
Green teas are subject to very little oxidation because they are heated soon after picking. The polyphenol content of these teas is therefore very similar to that of the fresh leaves, the brewed tea liquid is a light yellow or yellow-green colour and they have a mild flavour.
Lactose it’s subtle sweet taste, it’s not very sweet right up front like sucrose but it does sweeten. I think lactose has about 20% the sweetening power as sucrose by weight.