Types of Tea
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| Japanese Tea | ① Stack fresh leaves ⇒ ② Steam (stop fermentation ) ⇒ ③ Roll ⇒ ④ Dry ⇒ ⑤ Finished product |
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| oolong tea | ① Stack fresh leaves ⇒ ② Wither and ferment (half ferment) ⇒ ③ Roll ⇒ ④ Dry ⇒ ⑤ Finished product |
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| Black tea | ① Pick fresh leaves ⇒ ② Dry and wilt until fully fermented ⇒ ③ Roll ⇒ ④ Dry ⇒ ⑤ Finished product |
The many benefits of Japanese tea
| Catechin |
Inhibits carcinogenesis. Antitumor activity. Suppresses mutations. Prevents antioxidants. Prevents diabetes. Lowers blood sugar levels. Lowers blood pressure. Antibacterial effect (Vibrio cholerae, Salmonella, Staphylococcus aureus, Mycobacterium pertussis, etc.) Prevention of viral infections (influenza, AIDS, etc.) Prevents tooth decay. Prevents bad breath. Increases bifidobacteria. |
| Caffeine | Improves brain function. Strengthens the heart. Improves urination. Increases work capacity. |
| Vitamin C | Relieve stress. Prevent colds. |
| Vitamin B complex | Metabolizes carbohydrates. |
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t-aminobutyric acid (GABA) |
Lowers blood pressure. |
| Flavonoids | Strengthens blood vessel walls. Prevents bad breath. |
| Fluorine | Preventing tooth decay |
| Vitamin E | Inhibits aging. |
| Tianyin | The umami component of green tea. |
| mineral | Calcium, phosphorus, iron, sodium, potassium |