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Japanese Tea

Discover amazing taste and aroma.

Japanese Green Tea Kyoma Made in Japan
Japanese Green Tea Kyoho Made in Japan
Japanese Green Tea Tama Made in Japan
Principal Green Tea

Production Regions

1

Shizuoka Prefecture

(Sencha, Fukamushicha)
2

Mie Prefecture

(Sencha, Fukamushicha)
3

Kyoto Prefecture

(Matcha, Gyokuro)
4

Miyazaki Prefecture

(Sencha, Kamairicha)
5

Kagoshima Prefecture

(Sencha)
Tea Harvest

Time Periods

1

First Flush

April 25 → May 10
2

Second Flush

June 20 → July 5
3

Third Flush

July 25 → August 10
4

Fourth Flush

Late September → Early October
Japanese Green Tea Genma Made in Japan
Japanese Green Tea Yasoo Made in Japan
Japanese Green Tea Tenku Made in Japan

Philological Benefits of Japanese Green Tea

In Japan, green tea is offered to guests and is used in the tea ceremony. At the same time, it’s a daily beverage in homes and offices enjoyed by many. Long ago, tea was used for medicinal purposes. Today, the constituents of tea are a focus of widespread scientific investigation, and the numerous functions of green tea have been publicised to great attention. Here are a few physical functions and components of Japanese tea:

Physical Functions

Green tea offers an array of unique taste sensations, including astringency, bitterness and full-bodied flavour. Green tea also comprises a large number of components that are said to be beneficial to human health. These components have a diverse range of effects.

Catechins →
Decreases blood cholesterol, body fat reduction, cancer prevention effect, antioxidant tooth decay prevention, antibacterial effect, anti-influenza effect Inhibits high blood pressure, anti-hyperglycemic effect, bad breath prevention (deodorizing effect)
Vitamin C →
Antioxidant, anti-mutagenic, cold prevention, improves complexion, anti-cataract agent
Vitamine B2 →
Antioxidant, maintenance of healthy skin and mucus membrane
Vitamin E →
Antioxidant, anti-mutagenic, anti-diabetic agent, anti-cataract agent, anti-aging
Folic acid →
Prevention of fetal neural tube defects (NTD), prevention of arterial sclerosis
β-carotene →
Maintenance of nighttime vision
γ-aminobutyric acid (GABA) →
Reduces blood pressure
Flavinoids →
Antioxidant, anti-mutagenic, strengthens blood vessel walls, halitosis prevention
Polysaxxharides →
Anti-hyperglycaemic agent
Fluoride →
Prevention of tooth decay
Theanine →
Reduces blood pressure, regulations of brain and nerve functions, neuronal cell protection, relaxation effect (promotes α wave production)
Caffeine →
Increases alertness (decreases tiredness and drowsiness) Increases stamina, hangover prevention, mild diuretic
Chlorophyll →
Deodorizing effect
Saponins →
Lowering of blood pressure Anti-influenza effect

Protects against metabolic syndromes

Obesity, high blood pressure, hyperglycaemia annd hyperlipidemia are risk factors for arteriosclerosos and heart attack. Occur together in metabolic syndromes. It’s now known that tea catechins reduce body fat and fat around the internal organs which may reduce metabolic syndromes.

Anticancer agent

Tea catechinns, particularly EGCG, have been found to be capable of surprising the division of cancer cells. One research study found that stomach cancer risk was reduced by approximately 30% in women drinking five or more cups of green tea each day, compared to women who drank one cup or less each day.

Annti aging agent

A presentation at a scientific conference showed that the catachins and vitamins found in green tea suppress free radicals and lipidperoxidation, which are considered factors in human aging. Therefore green tea possesses anti-aging properties.

Protects against dementia

Memory-related neurons display reduced activity in persons suffering from Alzheimer-type cognitive impairment. Theanine contained in green tea has been shown to promote secretion of nerve growth factor (NGF) and stimulate neuronal activity. In addition, research suggests that persons drinking two or more cups of green tea per day develop cognitive impairment at approximately half the rate of those who drink less.