Ocha naturally contains a variety of beneficial compounds, including catechins, L-theanine, caffeine, and vitamin C. Together, they contribute to the unique character of Japanese green tea.

NUTRIENTS

  • Catechins

  • Caffeine

  • Theanine

  • Vitamin C

Catechins are the leading health ingredient and the primary source of bitterness and astringency in green tea.

Crystals extracted from Acacia catechu, which were used as medicine in ancient times, were named “catechins” in 1832. From 1929 through the early 1930s, Japanese agricultural scientist Michiyo Tsujimura isolated previously unknown catechins and discovered that they are unique to green tea.

Catechins are known for their antioxidant properties.

Catechins are more abundant in younger shoots and teas such as sencha because their leaves are exposed to light.

Bodhidharma, said to be the founder of Chinese Zen Buddhism, chewed green tea leaves to control his drowsiness while practicing meditation. The active component associated with this effect is caffeine.

Caffeine was discovered in green tea in 1827. It is an essential taste component in green tea, producing a refreshing bitterness. It also stimulates the central nervous system and supports alertness and focus.

Caffeine in green tea is absorbed relatively quickly, with blood levels typically reaching their peak within 30 minutes to two hours.

Theanine is an amino acid found naturally in tea. More prevalent in young shoots, it is synthesized in the roots of tea plants and moves to the leaves.

In gyokuro cultivation, leaves are shaded from sunlight, which suppresses the formation of catechins and helps preserve higher levels of theanine.

Research suggests that consuming theanine may promote alpha-wave activity in the brain, which is associated with relaxation.

Since tea naturally contains both caffeine and theanine, it can offer a balance of relaxation and alertness.

Vitamin C is an essential nutrient and antioxidant that supports normal immune function and helps protect cells from oxidative stress.

Green tea naturally contains vitamin C. Grown in open air, sencha generally contains more vitamin C than shaded teas such as gyokuro or matcha.

Although vitamin C is water-soluble, brewing green tea allows some of its vitamin C to be released into the infusion.

BENEFITS

  • Green tea is rich in an amino acid called theanine, which contributes to its characteristic umami flavor. Studies have shown that theanine can promote relaxation, relieve tension, improve concentration, and enhance memory. Theanine can also help moderate the stimulating effects of caffeine.

  • The caffeine contained in green tea helps refresh the mind and support mental clarity after a long day of work or study, while theanine promotes relaxation. Caffeine can also support alertness and focus. Theanine increases alpha waves, which the brain produces when it is relaxed.

  • Caffeine boosts energy and supports alertness. Green tea naturally contains both caffeine and theanine, offering a distinctive balance of stimulation and relaxation.

  • The catechins (tannins) contained in matcha are a type of polyphenol. Of these, epigallocatechin gallate (EGCG) accounts for half of all catechins. EGCG has strong antioxidant properties and may help protect cells from damaging free radicals.

  • Green tea contains naturally occurring compounds, including catechins and vitamin C. Vitamin C is an essential nutrient that supports normal immune function, while catechins are known for their antioxidant properties.

  • Catechins have been widely studied for their potential role in metabolism. Research continues to explore how green tea catechins may influence the way the body processes and uses energy.

  • Catechins have been widely studied for their antibacterial properties. Research has explored how catechins interact with various microorganisms and bacteria.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.