Camellia sinensis

Extraction part: Tea

Specification: 20% - 98%

Appearance: brownish yellow to white powder

Description:

High quality green tea will have a "fresh" flavor. In 1950, Japanese scholar Kojiro sakuto isolated the main substance producing this flavor from green tea - a non protein amino acid, named theanine. Theanine in tea is left-handed and is named "L-theanine" according to the nomenclature. Later studies found that theanine not only brings fresh flavor to tea, but also has many physiological functions. For example, it can break through the blood-brain barrier and directly affect brain activities, thus affecting people's emotions. This effect may have a positive physiological effect on human health. In 1964, Japan approved the use of L-theanine as a food additive, and the U.S. FDA also classified L-theanine gras in 1985. Gras means "generally recognized safety". Although it has nothing to do with "health value", it means that it can be freely used in various foods. In China, the progress was relatively slow. Until July 18, 2014, the health and Family Planning Commission finally approved it as a new food raw material.

Theanine is a unique amino acid of tea and an effective flavor substance in green tea. Theanine content directly determines the quality of tea. No matter what kind of tea, theanine accounts for more than 50% of free amino acids in tea, and the content of Theanine in dry tea is about 1% ~ 2%. A large number of studies at home and abroad have shown that theanine has good health care effects in neuroprotection, sedation, emotion regulation, improving cognitive ability and anti-tumor.

Application:

1. Medicine

2. Health products

3. Functional food and beverage