Green Tea Major Components

Green tea offers an array of unique taste sensations, including astringency, bitterness and full-
bodied flavor. 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
(Astringency component in tea)

Caffeine
(Bitterness component in tea)

Theanine
(Full-bodied flavor component in tea)

Vitamins
Saponins

Fluorine

-aminobutyric acid GABA

Minerals
(Potassium, calcium, phosphorus,
manganese, etc.)

Chlorophyll

Catechins

Catechins are a type of polyphenol and are the main astringency component in green tea, long
known as tannins. Catechin was first isolated from the Indian plant extract catechu (from the
plant acacia catechu, a tree of the fabaceae family, acacia genus), from which it derives its name.
Tea catechin was first isolated by Dr. Michiyo Tsujimura in 1929 at RIKEN (The Institute of
Physical and Chemical Research) in Japan. There are four main types of catechins found in tea
leaves.

Epicatechin
Epigallocatechin
Epicatechin gallate
Epigallocatechin gallate
In addition, during the manufacturing process for tea beverages, owing to heat processing, some
catechins change form.

Epicatechin Catechin
Epigallocatechin Gallocatechin
Epicatechin gallate Catechin gallate
Epigallocatechin gallate Gallocatechin gallate

Catechins oxidize extremely easily. In green tea, since the process for making crude tea involves
halting the action of oxidizing enzymes, most of the catechins remain unoxidized. In oolong and
black teas, the action of oxidizing enzymes produces oxidized polymers (complex catechins,
such as theaflavins and thearubigins).Unlike catechins, which are colorless in aqueous solution,
these oxidized catechins become orange or red. This is what gives oolong and black teas their
distinctive reddish color.
Ichibancha has a catechin content of approximately 12-14%, while Nibancha has a catechin
content of approximately 14-15%. The catechin content of young shoots (first or second leaf) is
higher than mature leaves (third or fourth leaf). In teas that have been grown using cover culture
to block out most light, such as Gyokuro, the generation of catechins is suppressed, giving such
teas a lower catechin content than Sencha (approximately 10% as polyphenols).
Theanine is produced in the roots of the tea bushes, and migrates to the leaves. Theanine is
broken down when exposed to light, producing ethylamino, which in turn changes into catechin.
Since theanine does not break down if it is not exposed to light, teas high in theanine and low in
catechin may be produced by using covered culture.

Caffeine

Drinking tea when tired from work or study can make a person feel refreshed. This is an effect of
caffeine, which is present in tea. Although there is not a great difference in caffeine content
depending on the period in which the tea is picked, such as between Ichibancha and Nibancha,
similar to catechin and amino acid (theanine), there is a higher caffeine content in young shoots
and mature leaves tend to contain less. Among teas that have been roasted at high temperature,
such as Hojicha, the caffeine is sublimated (changed directly from a solid to a gaseous state) and
is said to decrease.
The main effects of caffeine include increased alertness and a mild diuretic effect. Since caffeine
has a stimulant effect on the central nervous system (CNS), it can ward off drowsiness and
increase the capacity for mental or physical labor. If one consumes caffeine and then does a
moderate amount of physical exercise, before the muscles' internal energy source (glucose or
glycogen) is used, there is a phenomenon whereby fat is used as an energy source, thereby
helping enhance stamina. Furthermore, tea is said to be effective for preventing hangovers. This
is also an effect of caffeine, whereby alcohol is metabolized more rapidly. Historically, it is
thought that tea has was adopted as a preferred drink by humans owing to the refreshing effects
from caffeine.

Amino Acid (Theanine)

Tea has unique characteristics of full-bodied, rich flavor (Umami) and sweetness.
Simultaneously, it also has a relaxing effect. A type of amino acid called theanine are largely
responsible for these characteristics.
Amino acids are the component in tea that contributes full-bodied flavor and sweetness. Of these
amino acids, more than 60% are theanine, which is unique to tea. Theanine has a structure
similar to that of glutamine, with its particular trait being a refined, rich flavor and sweetness.
Amino acids other than theanine present in tea leaves include glutamine, asparagine, arginine and
serine.
Theanine is present in the tea plant (Camellia sinensis), other camellia and sasanqua but does not
occur in any other plants. The theanine content of Ichibancha is higher than Nibancha, and even
within Ichibancha, the theanine content of younger shoots is higher. In mature leaves, the
theanine level drops away dramatically. If tea is grown using cover culture (shaded from
sunlight), as is the case with Gyokuro, the generation of catechins from amino acids is
suppressed, resulting in a high theanine content in the tea leaves. Consequently, Shincha and
Gyokuro have a rich, full-bodied flavor (Umami), whereas Bancha has a much lighter flavor.
The caffeine content of infused tea beverage is approximately 0.01-0.02%. This translates to
approximately 15-30mg of caffeine per cup of tea consumed. Although this amount of caffeine
should result in a very strong stimulant effect, in fact, the stimulant effect is quite gentle. The
reason for this is that theanine acts to limit the stimulant effect of caffeine. Thanks to this
property, a potentially dramatic stimulant effect is instead transformed into a moderate effect.
This may be regarded as one of the excellent natural attributes of tea.
In experiments on animals, theanine has shown properties for suppressing high blood pressure
and protecting central nervous system cells. Measurements of the brain waves of people who
have consumed theanine reveal that there is an increase in -waves (according to research by the
ITO EN Central Research Institute), which are produced particularly when a person is in a
relaxed state.

Vitamins

Vitamins have various effects on the human body. Although vitamins are essential nutrients, they
cannot be produced within the body. Regularly drinking green tea, which is full of vitamins, is
good for your health.
Vitamins, along with saccharides, lipids, proteins and minerals, are one of the five primary
nutrients used by the body. Although vitamins are essential nutrients, they cannot be produced
within the human body, and must be acquired through food.
There are 13 types of vitamins, which are classified into water-soluble vitamins, which dissolve
in water, and fat-soluble vitamins, which only dissolve in fat. A deficiency in even one of these
13 vitamins can result in skin disorders, numbness in the hands and feet, sluggishness and
fatigue.
Green tea is known for having more vitamins in higher concentrations than other foods, and this
fact alone makes tea a superior beverage. Many types of oolong and black tea contain few
vitamins, with Vitamin C and other vitamins mostly lost during the production process.

Vitamin B2
Vitamin B2 is essential for regular development. A deficiency in Vitamin B2 can result in
cracked and red lips and inflammation of the mouth and tongue. One hundred grams of Sencha
includes around 1.4mg of Vitamin B2, more than 4 times that of parsley, spinach and Jew's
marrow, which have some of the highest concentrations among foods.

Vitamin C

Vitamin C is a necessary nutrient in the production of collagen. Vitamin C deficiency results in

lost formation of collagen fibers, weakening vascular walls and causing scurvy. Vitamin C also
acts as an antioxidant and is believed to play an important role in the prevention of lifestyle-
related diseases such as cancer.
Sencha contains the most Vitamin C of any tea, around 1.5 times that of red peppers, which have
one of the highest concentrations among vegetables. In contrast, oolong tea contains very little
Vitamin C and black tea contains none at all.

Folic Acid

The nutrient folic acid assists in the formation of red blood cells, and pregnant mothers are
recommended to take it as it acts to prevent the onset of fetal neural tube defects (NTD). Its
relationship to the prevention of arterial sclerosis, colon cancer, dementia and Alzheimer's
Disease is also becoming clear, making it the most studied vitamin in recent years. Green tea
(Matcha and Sencha) contains more than five times the folic acid of spinach or parsley, and
around the same amount as dried seaweed, which has one of the highest concentrations of any
food. Black tea contains only a small amount of folic acid.

-carotene

-carotene is absorbed through the intestinal walls and is then converted mainly by the liver to
Vitamin A as necessary, in effect acting as the precursor of Vitamin A (pro-Vitamin A). Vitamin A
aids in the maintenance of night vision, and among teas -carotene is found in particularly high
quantities in Matcha, which contains five times the -carotene of carrots.

Vitamin E

Vitamin E has been shown to act as an antioxidant that works to protect lipids within the body
from oxidizing. Cells are made up of fat-soluble and water-soluble parts, and Vitamin E works in
the fat-soluble part of the cell.
Sencha contains around 32 times the Vitamin E found in spinach and around two times that
found in chili peppers, and hardly any foods have it in higher concentration. However, as
Vitamin E does not dissolve in water, it is best taken through powdered green tea or Matcha.

Saponins and Other Components

Tea is effective in preventing tooth decay and high blood pressure, as well as bad breath and
other health problems. This is due to the different components found in tea.
Saponins

Saponins are found in all teas, and result in the frothing seen in teas like Matcha. Tea leaves
contain around 0.1% saponins, which give it its strong bitterness and astringency. Saponins have
anti-fungal, anti-inflammatory, and anti-allergy properties and have been shown to lower blood
pressure and prevent obesity and influenza (according to studies by the ITO EN Central Research
Center).

Fluorine

Fluorine is found in large quantities in the plant Camellia japonica, and in general mature leaves
contain more fluorine than younger leaves, with Bancha containing the most fluorine among
teas. It forms the acid-resistant outer layer on the teeth's surface and is effective in preventing
cavities.

-aminobutyric acid GABA

GABA is formed when raw leaves are left without oxygen. These are processed into dry tea
leaves to make Gabalong tea.
GABA contains elements that have been reported in animal testing of Gabalong tea to reduce
blood pressure.

Minerals (Potassium, Calcium, Phosphorus, Manganese, etc.)

Minerals play an important role as bodily regulators. Tea contains around 5-7% minerals, mainly
potassium (K), calcium (Ca), phosphorus (P), and magnesium (Mg), as well as small quantities
of manganese (Mn), zinc (Zn) and copper (Cu).

Chlorophyll

Chlorophyll is the component that gives plants their green color and plays an important role in
photosynthesis. In teas that have been grown using cover culture to block out most light, such as
Gyokuro and Kabusecha, the tea tries to make the most of the limited light available, resulting in
higher levels of chlorophyll. This results in the deep green color of Gyokuro and Kabusecha. The
deodorizing effect of chlorophyll has led it to be used in chewing gum.

Fragrance Components

Tea contains an immense number of fragrance components, with around 200 in green tea and
more than 300 in black tea. However, the essence, or "Seiyu" that makes up the tea's fragrance
occurs in very small quantities, only around 0.005% in green tea and 0.02% in black tea.
Raw tea leaves contain very little fragrance, but when harvested, enzymes work to disperse the
individual tea leaf components and release their fragrance. However with green tea, as the
fermentation process is halted soon after harvest, the fragrance has little time to develop, and as
much of the fragrance is released during the tea leaf production process, the tea is left with a very
delicate fragrance.
The fragrance of teas is developed through the heating process, where the amino acids and
saccharides react to the heat to form the tea's wonderful fragrance.
Vitamin U is also created during the heating process of Gyokuro, Tencha and high-grade Sencha.
Vitamin U is a key ingredient in gastrointestinal drugs and is an effective against gastric ulcers.
The distinctive "green laver aroma" of high-grade teas is created with the release of Vitamin U.
With Hojicha, many fragrance components are released during the roasting process, resulting in
an aromatic taste. The fragrance components of oolong tea and black tea are created during the
fermentation process following harvest. The fruity aroma of the tekkannon variety of oolong tea
and the muscat aroma of darjeeling black tea, as well as the sweet rosy or fruity aroma of high-
grade black teas, are all created in the fermentation process. The unique fragrance of fermented
teas such as these is realized through high temperatures. This is why oolong tea and black tea are
most delicious when enjoyed hot.