Quality standards
All our teas are certified according to the EU Organic Regulation and therefore free of pesticides. Especially for tea that is brewed hot, we consider organic farming to be essential.Our company has a huge advantage: Our team in China monitors the quality and production of the tea on-site. This way we can guarantee high quality for you as a customer.
Health benefits of green tea
Green tea (botanical: Camellia Sinensis) has been used as a medicinal plant in Asia for almost 5000 years. In China and Japan the tea was used exclusively for the treatment of health problems for a long time. Nowadays, there are already numerous scientific studies that point to the positive health effects of green tea on the human body.The following is an overview of the health benefits of regular consumption of green tea.
Green tea protects against stroke and heart attack
According to a Japanese study, green tea has a beneficial effect on the risk of cardiovascular disease. The reason for this are the so-called polyphenols contained in tea, which prevent the formation of free radicals. They therefore have an antioxidant effect in the human body, which means that they have a positive effect on the protection of cells and vessels, for example from arteriosclerotic changes. Green tea contains the so-called epigallocatechin gallate (EGCG), a catechin that belongs to the subgroup of polyphenols. This has the ability to provide human body cells with a particularly high level of protection against free radicals. The study also showed that people who regularly drink green tea reduce their body fat percentage and improve their blood pressure. Both are important factors that influence the risk of cardiovascular disease.
Green tea counteracts the aging process
Free radicals, which affect our body on a daily basis, accelerate our aging process. The polyphenols contained in green tea, especially EGCG, act as powerful free radical scavengers and thus protect our body from the damage caused by free radicals. In one study it was found that skin aging caused by UV radiation was slowed down by taking green tea extract. The polyphenols contained in the tea increased the content of collagen and elastin fibers and reduced the expression of collegiate degrading enzymes, resulting in a potential anti-wrinkle effect. In addition, it was also shown that the valuable ingredients of green tea are a protective factor for the skin against erythema, sunburn and DNA damage.
Green tea strengthens the immune system
Due to the large number of different catechins (especially epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and EGCG), regular consumption of green tea is an effective means of strengthening our immune system and thus the body’s defenses against various viruses and colds. The Japanese Gyokuro in particular has one of the highest EGCG concentrations among green teas. However, the tea also contains vitamin C and caffeine, both of which are considered important antioxidants. Along with Sencha and Bancha, Gyokuro is also one of the varieties with a relatively high vitamin C content. Green tea has a positive effect on the intestinal flora from green tea, such as the varieties Gyokuro, Sencha and Bancha as well as Matcha, support the maintenance of the intestinal flora or the entire digestive system with their special tanning agents, flavonoids, antioxidants and vitamins. The presence of valuable bitter substances in tea stimulates the formation of digestive juices via the taste buds. This accelerates the emptying of the stomach and intestines. In addition, polyphenols promote the growth of the good intestinal bacteria and at the same time inhibit the development of harmful microorganisms. The development of most healthy intestinal bacteria depends on the metabolism of polyphenols, but the undesirable rotting and inflammatory germs in the intestinal flora cannot process them and are thus displaced by the good intestinal bacteria.
Green tea supports cognitive abilities
Amino acids are special ingredients of green tea from a health perspective. The tea plant contains numerous different amino acids, such as glutamic acid, aspartic acid, arginine, glutamine, lysine, GABA, serine, tyrosine, threonine, alanine, arginine, histidine and leucine. Especially the so-called amino acid L-theanine dominates the amino acid content of the plant with up to 50% of the total amount of amino acids. Although the effect of L-theanine has not yet been extensively researched, some studies suggest that the combination of caffeine and the amino acids contained in tea, especially L-theanine, enhances our cognitive abilities, such as thinking, learning, memory and concentration (by releasing serotonin and dopamine).