Functional Properties of Tea, Theanine

Theanine (L-theanine: N-ethyl-L-glutamine) is a unique component of green tea.


Theanine was extracted from gyokuro by Sakado of the Kyoto Prefectural Tea Research Institute in 1950 and named after the scientific name for tea at the time, Thea sinensis (although the current scientific name for tea is Camellia sinensis).
From its chemical structure, it was found to be an amino acid similar to glutamic acid). However, it is not one of the 20 amino acids that make up protein.

Tea factory, Tawara Natural Farm

Theanine is a “rare” amino acid that is specifically found in tea.
Subsequent studies on humans have shown that theanine can increase alpha brain waves, suppress autonomic nervous system responses to stress, and improve sleep, as well as improve memory, work speed, and accuracy when combined with caffeine. In animal experiments, it was found to have various effects on the brain, including suppression of neuronal cell death in a model of cerebrovascular disease, and suppression of memory impairment and neuronal cell death caused by amyloid-β, which is believed to be the cause of Alzheimer’s disease.)
Furthermore, in recent years, research results suggesting effects on psychiatric disorders such as schizophrenia and depression have also been reported.

Tawara Natural Farm uses natural farming methods to grow tea in an environment as close to nature as possible, without using any pesticides or chemical fertilizers.

Importers and wholesalers are welcome.
Suppliers who are planning to deal in tea are also welcome.
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お茶の機能性 テアニン

テアニン(L-theanine: N-ethyl-L-glutamine)は緑茶特有の成分です。

テアニンは、1950年に京都府茶業研究所の酒戸によって玉露から抽出され、当時の茶の学名Thea sinensisにちなんで命名されました(ただし、現在の茶の学名はCamellia sinensis)。