Nutrition Factors of Green Tea

Nutrition Factors of Green Tea
Vitamins, Lipids and water
Vitamins: A (Beta Carotene), B1, B2 (B complex), B5, C, D, E, H, K

Green tea contains 5 times more vitamin C than a lemon or orange.

• Catechin
• EGCG (EGCG in the powdered tea (Matcha/Gyokuro) is 137 times more concentrated than other teas.)
• EGC
• Proteins
• Minerals
• Caffeine (Caffeine in green tea is 1/10 of coffee, 1/4 of black tea and most sodas.)
• Niacin
• Folic Acid
• Fluoride (Natually occuring miniscule amount of Fluoride from the environment)

Superoxido Dismutase (SOD) per 1g
82,000 unit / g
***Superoxido Dismutase (SOD) is highly absorbable on empty stomach.

Chlorophyll per 100g
250mg

*Reference from Shizuoka Environmental Testing Center

PH facts
Teas in this country are generally acidic due to the acid-processing (adding preservatives, additives and artificial sugars and flavoring, or involving fermentation such as black teas and oolong teas) Japanese green teas are typically steamed, therefore, it stays alkaline which helps to restore your pH balance by adding the tea to your daily diet.

Our  teas  are  between  8,5  -  9  on  pH  (Alkaline)  by  testing with pH strips.