Japan Benifuuki Catechin organic
Japan Benifuuki Catechin organic
Japan Benifuuki Catechin organic
Japan Benifuuki Catechin organic

Japan Benifuuki Catechin organic

This Japanese green tea is crafted from the Benifuuki variety, known for its high catechin content that imparts a bold, pleasantly bitter flavor.
Total Catechin Content: 17,600 mg / 100g

We recommend not exceeding a total intake of 800 mg of (-)-epigallocatechin-3-gallate per day through food. This maximum recommendation does not apply to pregnant women, breastfeeding women, and children under 18 years of age.

What are catechins?
Drinking tea not only brings joy and pleasure but also ensures the intake of numerous valuable ingredients such as vitamins, minerals, caffeine, and catechins.
Catechins are natural ingredients of the tea plant from the group of polyphenols, which are largely responsible for the tart and slightly bitter taste. However, catechins not only provide flavour but are also attributed numerous positive effects and antioxidant properties.
The most well-known catechin is epigallocatechin gallate (EGCg), which is present in particularly large quantities in our Japan Benifuuki Catechin Tea.

You can find more information about the effects of Japanese green teas on the human body on focus.de.

Influence of cultivation 
The concentration of catechins is highly dependent on plenty of sunshine, the use of the youngest possible shoots, and the shrub variety. Our Catechin Tea comes from the Benifuuki shrub variety, which is known for its exceptionally high catechin content. 

Influence of processing 
Processing determines the form in which the ingredients are present in the finished tea. In green tea, catechins are almost completely preserved by brief heating, while in black tea, they are converted into colourants and aromas through oxidation with oxygen. Studies conducted by TeeGschwendner itself confirm that the higher catechin content in green tea is primarily due to its gentle production.
In the production of our Japan Benifuuki Catechin Tea, the freshly harvested leaves are not heated as usual, but merely superheated (i.e., at very high temperatures) steamed (irimushi). This allows the aroma of the tea to unfold particularly well in the infusion, while simultaneously preserving the highest possible content of active ingredients.

Influence of preparation 
During preparation, temperature and steeping time are the decisive factors for how many substances transfer from the leaf to the water. A maximum yield of catechins is achieved at water temperatures between 85 °C and 95 °C and a steeping time of up to 10 minutes. The longer the tea leaves steep, the more ingredients, and thus catechins, dissolve and transfer into the infusion. However, after more than 10 minutes, no further increase in dissolved ingredients can be expected.
For Japan Benifuuki Catechin Tea, we recommend a water temperature of 80°C and a steeping time of 2 minutes. This tip is a recommendation for optimal enjoyment, while hotter water and a longer steeping time release the full abundance of valuable ingredients.

Volume discount
  • Buy 10 bags and pay CHF 253.00 (CHF 253.00/KG).
Quantity: 1 x 100 g
Sale priceCHF 28.10 (CHF 281.00/kg)

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Eco Certified according to Din

The organic seal is the European mark for organic products and identifies our teas from controlled organic production in accordance with the provisions of the EC organic regulation on organic fcultivation. Certified by QC&I GmbH

12 g tea leaves (5 leveled Tealamass) to 1 liter of filtered water, boiled and cooled to 80°C / 176°F (let water cool for about 10 min. after boiling). Allow to brew 2 min.

Amount of tea

12g / l

Temperature

80°C

Brewing time

2 minutes

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