Certified organic Japanese green tea / sasara.com

A nutritional analysis test conducted in August 2004 shows that Suzuki's green tea contains significantly less caffeine and 2 - 3 times more Vitamin C than average green tea. In addition, it has a remarkable amount of SOD (antioxidant), which is even higher than Siberian Chaga and other medicinal mushrooms as shown in the graph at right. (Note: The SOD contents of Siberian Chaga, Reishi, and other mushrooms are based on data published by Japan Food Research Laboratories.)

The data below partially explains why people love the distinctly refreshing flavor of his green tea and feel invigorated after drinking it. Mr. Suzuki says, "the nutritional values as confirmed by modern science are only a by-product, but not a goal, of my farming approach, which endeavors to restore and nurture the plants, the soil, and all the micro-organisms according to "the way it is" as nature intended.

Nutritional Analysis Test Result

By Eco-Pro Research Co., Ltd.
(Address: 100 Shimizu-Shibukawa, Shizuoka 424-0053 JAPAN)

Date of Test : August 17, 2004 (Reference No. 042652-1)

Nutritional Contents (per 100 gram) & Highlights

Item	Suzuki's green tea	Average green tea leaves
Carbohydrate	47.6 g	47.7 g
Lipid (fat)	5.4 g	4.6 g
Dietary fiber	26.3 g	10.6 g
Saccharide (sugar)	21.3 g	N/A

Caffeine* [Note 1]

1.7 g

2.77 - 2.87 g

Tannin	5.2 g	5.0 g
Calcium	319 mg	440 mg
Phosphorus	360 mg	280 mg
Iron	9.0 mg	20 mg

Sodium	32 mg	3 mg
Potassium	1860 mg	2200 mg
Zinc	3.0 mg	3.2 mg
Magnesium	177 mg	200 mg

Vitamin A	5340 IU	7200 IU
(Beta-carotene equivalent)	9600 ?g	13000 ?g

Vitamin C

430 mg

150 - 250 mg

Vitamin E	18.1 mg	25 - 70 mg
Vitamin B₁	0.7mg	0.25 -0.6 mg
Vitamin B₂	1.5 mg	0.8 mg
Niacin	5.0 mg	4.0 mg
Chlorophyll a	300 mg	N/A
Chlorophyll b	87 mg	N/A

Total amino acids	1.6 g	N/A
Free amino acids
- L-aspartic acid	178 mg	158 mg
- L-glutamic acid	187 mg	243 mg
- L-serine	50.2 mg	116 mg
- L-glutamine	50.5 mg	N/A
- L-arginine	12.6 mg	39 mg
- L-teanin [Note 2]	400 mg	1492 mg
Catechins
- Epigallocatechin	4.8 mg	4.0 mg
- Epicatechin	0.7 mg	1.5 mg
- Epigallocatechin gallate*	4.1 mg	8.8 mg
- Epicatechin gallate*	1.3 mg	2.8 mg
- Total	10.4 mg	17.1 mg

Superoxide radical scavenging activity (SOD content) [Note 3]

4,611,600 unit

N/A

Note 1: Items marked with (*) are central ingredients that produce "bitter" taste.

Note 2: Teanin is a type of amino acid that produces "umami," or broth-like round taste. The amount ot teanim in tea leaves decreases as they are exposed to direct sun light. Thus, gyokuro, matcha, and other luxury green-tea products made of leaves that are grown in shade have higher contents of umami. Use of nitrogen-heavy chemical fertilizers is also said to increase teanin in the leaves. As for Suzuki's tea, less teanin or umami is compensated by less bitterness, resulting in an overall refreshing, savory taste.

Note 3: SOD (super oxide dismutase) is an enzyme that functions as an antioxidant. Every cell in the body uses SOD to combat damaging free radicals produced by normal cellular reactions.