Words about Tea

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Catechin

Catechins are a type of polyphenol found in green tea and other foods and are known as antioxidants. Catechins have many health benefits, the main benefits of which are described below:


①Antioxidant action
Catechins are powerful antioxidants that detoxify active oxygen species in the body, thereby preventing cellular aging and damage. This reduces the risk of chronic diseases.

② Reduction of the risk of cardiovascular diseases
By lowering blood pressure and supporting vascular health, catechins reduce the risk of cardiovascular disease. Catechins also contribute to improved cholesterol levels.

③ Anticancer effects.
Several studies have shown that catechins have an inhibitory effect on the growth of cancer cells. It has been reported that catechins may be particularly effective against stomach, colon, and lung cancers.

④ Antimicrobial action
Catechins have antibacterial effects against certain bacteria, and are effective in improving the oral environment and preventing tooth decay.

⑤ Weight control and improvement of metabolic syndrome
Catechins promote the burning of fat, and are believed to be useful for weight management and improvement of metabolic syndrome.

⑥ Stabilization of blood sugar levels
By slowing down the absorption of sugar, catechins may help reduce the rapid rise in blood glucose levels, thereby contributing to a reduction in the risk of diabetes mellitus.


These benefits are expected from the moderate intake of foods containing catechins, but a well-balanced diet and moderate exercise are also important to maximize the health benefits. In addition, the specific health benefits of catechin consumption vary from person to person and may not be felt.

 

 

Tencha

A special Japanese green tea used to make matcha. Tencha itself is usually not marketed for drinking and is mostly used in the production of matcha.
The production process of Tencha involves unique procedures and has the following characteristics.

① Shade cultivation: About 2-3 weeks prior to harvest, the plants are covered with shade nets or cloth. This avoids direct sunlight and allows the leaves to produce more chlorophyll and amino acids (especially theanine). This process gives the tea leaves a dark green color and a distinctive sweetness.

② Steaming Process: Once harvested, tea leaves are immediately steamed. This stops enzyme activity and prevents the tea leaves from oxidizing. As a result, the tea leaves retain their green color and fresh flavor.

③Drying and sifting: The steamed tea leaves are dried in a brick oven or dryer and then sifted to remove stems and veins. What remains is mainly the tender leaf parts.

④Maturing: Tencha tea harvested and produced in the spring is stored in a cool, dark place for about six months to mature and create the unique aroma of matcha.