ACAI + GREEN TEA

The Acai Berry
Although the Acai Berry (phonetically pronounced ah-sigh-ee) has been cultivated for thousands of years, the fruit has only been used by the Western world since the 1990s. With a long, thin trunk that grows to heights of 35m, it's no wonder that the acai plant belongs to the 'palm' family. The berry hangs from branches that group at the top of the trunk in ribbon-like shapes. Each tree can provide 20kg of fruit per year and Farmers do everything they can to ensure maximum production of the Acai Berry which has grown in popularity in recent years. Acai Berries are also well known for their polyphenol content.


Green Tea
Green Tea was first knowingly sourced in 2737 BC in China. Green Tea is cultivated from Camellia sinensis, a species of evergreen which possesses glossy green pointed and fragrant leaves.


Catechins are the most important chemical found naturally in Green Tea. There are a number of Catechins, including variations of both Epicatechin and Epigallocatechin. The one chemical that scientists are interested in investigating is EGCG or Epigallocatechin-3-gallate. In Green Tea EGCG is unoxidised, Whereas in Black tea the Catechins are oxidised which reduces some of its natural properties.