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Effects of tea

Effects of tea

At the end of the 12th century, the Zen monk Eisai, who brought Zen Buddhism and tea to Japan, wrote a book on tea, ‘Kissa Yojoki’, in which he said ‘Tea is the elixir of life and the magic key to longevity.’ Originally tea was considered an important preventive and curative medicine. In the powdered form, Matcha, the tea is not just a brewed extract, but the whole leaf is consumed and so all components are absorbed and giving the full effect.
Nowadays, many people like to drink tea, and there are in fact many who remain healthy and grow old drinking a lot of tea. The components of green tea and their health benefits are now studied scientifically. The reconfirming results of these studies are leading to increased interest and consumption.

Control of high blood pressure
Gamma-amino butyric acid (GABA), catechins, teanin

Anti-aging agents
Vitamin E, catechins

Prevention of diabetes
Vitamin E, catechins, complex polysaccharides

Prevention of cancer
Vitamin C, catechins, flavonol

Prevention of bad breath
Chlorophyll, catechins, flavonol

Prevention of caries
Vitamin E, catechins, complex polysaccharides

Prevention of influenza
Vitamin C, catechins

Diuretic promotion

Dieting effect

Prevention of taste abnormalities
Minerals (Zinc)

Activation of cerebral nerves
Teanin, Gamma-amino butyric acid (GABA)

Control of blood cholesterol

Strengthening of the immune system
Vitamin C, catechins, minerals (Zinc), beta-carotine

Anti-bacterial effect
Catechins, saponin

Aroma therapy effect 
Aromatic components

Prevention of cataracts
Vitamin E

Intestinal disorder alleviation


When drinking Matcha, all non-water soluble constituents like clorophyll, vitamin A and E, beta-carotine, minerals, proteins, food-fibers etc. are consumed and absorbed besides all the water soluble ones. The non-water soluble constituents are not obtained and only a percentage of the water soluble ones are when drinking tea from steeped leaves.

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