Functional Property of Tea, Vitamin E

Vitamin E is known as an anti-aging and rejuvenation vitamin due to its antioxidant properties.

Vitamin E is a fat-soluble vitamin like vitamin A. Due to its strong antioxidant effect, it is said to be good for preventing aging and arteriosclerosis, as well as lifestyle-related diseases. It is also used to improve liver function, such as preventing fatty liver, due to its ability to suppress neutral fat.

Green Tea, Kabuse

It is also one of the essential vitamins for women, as it promotes blood flow, improving stiff shoulders and coldness caused by poor circulation, beautifying the skin, and regulating the secretion of female hormones. The vitamin E content of tea leaves is more than twice that of almonds.

To get vitamin E, it is important to eat the whole tea leaves.
Sencha and other teas contain catechins, theanine, vitamins and other active ingredients in the hot or cold water they are brewed in, but many of these ingredients are left in the tea leaves.

It is said that over 70% of the nutrients remain in the tea leaves, especially most of the fat-soluble vitamin E, which is difficult to dissolve in water.

In the case of matcha, the whole tea leaves are ground in a stone mortar, so there is a good amount of vitamin E in the tea after it is brewed, but in the case of sencha, if you want to get vitamin E efficiently, you need to eat the whole tea leaves.

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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.

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