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The shading causes both the amino acid L-theanine and the alkaloid caffeine in the [appetite control tea](https://uktez.com/governer-uttarakhand-baby-rani-distributed-gifts-to-nariniketan-women/) leaves to extend, and the catechins and tannins to lower, which yields vital differences from the flavor of sencha. Dry hōjicha tea leaves are brown wedge-formed needles. In general, the base of a hōjicha consists of leaves from the second harvest or after. Once infused, hōjicha has a nutty, toasty, candy taste. Let’s take a deeper have a look at teach flavor notes. Gyokuro tea manufacturing dates again to the 1830s, when the service provider Yamamoto Kahei discovered some Japanese farmers have been protecting tea plants with a netting to protect them from frost, and that this really changed the taste and aroma of the [tea supplement for weight loss](https://bbclinic-kr.com:443/nose/nation/bbs/board.php?bo_table=E05_4&wr_id=342320). Though it's categorized as a sort of sencha based on manufacturing methods, gyokuro cultivation differs from other sencha teas. The name "gyokuro" interprets as "jewel dew" (or "jade dew"). However, other types of hōjicha also exist, [visit All Day Slimming Tea](http://classicalmusicmp3freedownload.com/ja/index.php?title=%E5%88%A9%E7%94%A8%E8%80%85:JewelHunter0669) together with a selection made from sencha and kukicha.
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Hōjicha is commonly made from bancha (番茶 'frequent tea'), tea from the last harvest of the season. Last week's killing of conservative voice Charlie Kirk is touching all components of society. In November 1951, Asahi Bakushu (now Asahi Beer) acquired the rights to manufacture and distribute Bireley's Orange and Wilkinson Ginger Ale from General Foods and Ellis Wilkinson Ltd., respectively
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