Biochemical Composition & Health Benefits

Functional Compounds Overview

Catechins (Antioxidant Polyphenols): Dominated by EGCG (≈50% of total catechins), alongside EGC, EC, and ECG. These powerful antioxidants combat cellular aging, suppress oral pathogens (bad breath/cavities), eradicate Helicobacter pylori, accelerate lipid (fat) oxidation, and regulate blood glucose and arterial cholesterol. Concentration is highest in Sencha and Gyokuro, but drops in Hojicha due to thermal degradation.

Caffeine: Stimulates central nervous system cognition, memory, and metabolic fat breakdown. When bound naturally to L-Theanine, it provides sustained, calm alertness without jittery crashes. Caffeine hierarchy: Gyokuro > Matcha > Sencha > Bancha > Genmaicha > Hojicha.

L-Theanine (Amino Acid): Generates brain alpha waves to induce deep relaxation while maintaining focus. Directly dampens sympathetic stress responses and improves sleep architecture. Sunlight converts L-Theanine into catechins; therefore, heavily shaded teas (Gyokuro/Matcha) possess the highest concentration of this calming compound.

Essential Vitamins & Minerals: Packed with Vitamin C (skin health/immunity), Vitamin E (anti-aging/circulation), and Vitamin B complex. Contains Potassium (blood pressure stabilization), Magnesium (neuromuscular health), and natural Fluoride (enamel fortification). To protect heat-sensitive Vitamin C, steep loose-leaf green teas at 70°C–80°C.