THE JAPANESE TEA MARKETTHE JAPANESE TEA MARKET

從鐮倉時代起，因著武家政權的成立，武士在日本中世社會內扮演著主導性的地位。而新興的武士階層為了留給其子孫教訓，或是規範家臣團，而開始撰寫家訓。進入戰國時代後社會激劇變化，因此為了使其家族適應生存於戰亂的環境而製作家訓的武士也隨之增多。另一方面，被稱為新佛教的禪宗的其中一支派臨濟宗於鐮倉時代時傳來日本，成為武士思想的主體並在武士間被廣為信仰，而當時日本的禪僧在思想上其實是「儒佛合一」式。進入戰國時代後，武將們發現到在戰亂之世生存時人格修養的實用性及其必要性，因而武將們拜禪僧為師，藉由儒學及禪學培養其人格修養。而在戰國時代的家訓中，儒學影響最深者即為甲斐武田家的大名武田信玄 （晴信）之弟武田信繁所撰寫的「武田信繁九十九條家訓」。 本論文以甲斐武田家為中心，探討武田信玄的中國觀及「武田信繁九十九條家訓」之內容，辨明信繁家訓內所引用之儒學經典之原點。另外透過篩選出家訓內引用了『論語』的條文，比較家訓條目本文及引用文之內容，藉由條目本文及引用文原典意義上的落差，以及以上條目中所包含的內容，考察當時甲斐武田家所受到的儒學影響的實態。從「信繁家訓」所反映出來的武田信繁的思想，再加上戰國時代的社會背景，可以看出戰國時代武士為了保存其家業而積極吸收儒學的態度。

Effect of commercially available green and black tea beverages on drug-metabolizing enzymes and oxidative stress in Wistar rats

Reading the Tea Leaves: Anticarcinogenic Properties of (-)-Epigallocatechin-3-Gallate

Reading the Tea Leaves: Anticarcinogenic Properties of (-)-Epigallocatechin-3-Gallate

In this paper, six kinds of commercial teas and five kinds of tea drinks as the samples, UV spectrophotometry, iron tartrate colorimetric method, three wavelength spectrophotometry were used to detect tea polyphenols content in these samples. The results showed that tea polyphenols content in six tea from high to low order: Xihu Longjing Tea Yongchuan show shoots Jasmine Tea Green Tea before Tomb-sweeping Day The following year Longjing Jasmine buds, and the order of the tea drinks was: Kangshifu jasmine tea Kangshifu Green Tea Unified ice Black Tea Kangshifu fruit orange Coca-cola Sprite. The results have the selection of tea drinks will help people more rational, and experimental guidance for the detection of other substances in tea polyphenol content providers. The results will help people select tea drinks more rationally, and provides experimental guidance for the detection of tea polyphenol content in other substances.

To describe the gender and regional differences in adults' tea drinking pattern found in China Kadoorie Biobank (CKB) survey, involving half million adults, in 10 areas in China. The baseline survey of CKB was conducted in 5 urban areas and 5 rural areas in China during 2004-2008. The information on tea drinking of 512 891 adults aged 30-79 years was collected and analyzed. The overall prevalence of regular tea drinking (i.e., weekly) was 50.7% in males and 21.3% in females. Among 10 areas, Hunan reported the highest regular tea drinking prevalence (74.3% in males, 76.6% in females), while Henan reported the lowest regular tea drinking prevalence (5.5% in males, 1.0% in females). Most regular tea drinkers consumed green tea except those from Zhejiang and Haikou. Hunan reported the highest tea consumption per time (3.8 g in males, 3.1 g in females), per day (6.2 g in males, 4.1 g in females) and per week (38.4 g in males, 25.0 g in females). The adults' tea drinking pattern i.e. frequency, type, amount of tea and preferred concentration of tea water, varied greatly among the 10 regions covered by CKB study.

Green tea does not inhibit iron absorption

Green, oolong and black tea extracts modulate lipid metabolism in hyperlipidemia rats fed high-sucrose diet

Correlation of major components with free radical scavenging activities of 27 commercial tea drinks prepared from green, Oolong, and black teas in Taiwan were investigated. Green tea drinks contained the highest level of total catechins including epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin (EC), epicatechin gallate (ECG), and gallocatechin gallate (GCG), while these components were low in black tea drinks and moderate in Oolong tea drinks. EGC and EGCG were the major catechins in the three types of tea drinks, and gallic acid showed the highest abundance in black tea drinks. Caffeine concentrations were comparable in the three types of tea drinks. All black tea drinks contained sugars, and sucrose was the main sweetener added. The scavenging abilities against l,l-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals were used to determine the antioxidant potential of tea drinks, and the ranked order of potency was green tea > Oolong tea > black tea. Total phenolics, total catechins, and EGC of tea drinks were positively and significantly (r > 0.8) correlated to the scavenging abilities against DPPH and ABTS radicals. Our results show that green tea drinks have higher free radical scavenging activity than black and Oolong tea drinks may be related to their high levels of total phenolics and catechins.

The flavonoid components of tea have been associated in epidemiological studies with a decreased risk of cardiovascular disease. Flavonoids have been shown to have antioxidant and vasodilator effects in vitro; we therefore postulated that drinking green or black tea attenuates the well-characterized acute pressor response to caffeine and lowers blood pressure during regular consumption. To determine whether green and black tea can attenuate the transient pressor effect of caffeine, or lower blood pressure during regular consumption. In the first study, the acute effects of four hot drinks - green tea and black tea (at a dose equivalent to four standard cups), water matched to the teas for caffeine content ('caffeine') and water - were assessed in 20 normotensive men using a Latin-Square designed study. Clinic blood pressure was measured before and 30 and 60 min after each drink had been ingested. In the second study, the effects on blood pressure of regular green and black tea ingestion were examined in 13 subjects with high-normal systolic blood pressure and mild systolic hypertension (systolic blood pressure in the range 130-150 mmHg) using a three-period crossover study. Five cups per day of green tea, black tea and caffeine (in hot water and matched to the teas) were consumed for 7 days each, in random order. Twenty-four hour ambulatory blood pressure was measured at the end of each seven-day intervention. Results are presented as means and 95% confidence intervals (CI). An acute pressor response to caffeine was observed. Relative to caffeine, there were further acute increases in systolic and diastolic blood pressure at 30 min among those drinking green tea [5.5 mmHg (95%CI -1.4 to 12.4) and 3.1 mmHg (95%CI -0.1 to 6.3), respectively] and black tea [10.7 mmHg (95%CI 4.0 to 17.4) and 5.1 mmHg (95%CI 1.8 to 8.4), respectively]. The changes in blood pressure at 60 min were not significant The effect on 24-h ambulatory systolic and diastolic blood pressure of regular drinking of green tea [increases of 1.7 mmHg (95%CI -1.6 to 5.0) and 0.9 mmHg (95%CI -1.3 to 3.1), respectively] or black tea [increase of 0.7 mmHg (95%CI -2.6 to 4.0) and decrease of 0.7 mmHg (95%CI -2.9 to 1.5), respectively] was not significant relative to caffeine. Contrary to our initial hypothesis, tea ingestion caused larger acute increases in blood pressure than caffeine alone. However, any acute effects of tea on blood pressure did not translate into significant alterations in ambulatory blood pressure during regular tea consumption.

Aim: The aim of this study was the microroughness evaluation of composite resin samples which are exposed to various types of drinks after brushing with whitening toothpaste. Material and Method: As acidic drinks coke, orange juice, sport drink, green tea, apple tea, green tea + lemon tea; as resin restorative materials Tetric, Premise and Filtek Z – 250; as whitening toothpaste Plus White were used during the study. 28 samples were prepared as 5 mm in diameter and 2 mm in thickness from every material. For three composite resin groups; we had 84 samples, totally. Every sample was immersed within the asidic drinks at room temperature for 3h/ day during 1 week. The control group samples were stored at % 0,9 isotonic sodium chloride without subjecting to any cycling. This process was repeated for 7 days, by renewing the used asidic drinks every day. The samples were brushed every day with brushing machine, after removing asidic drinks. After the samples were dried at the end of 7 days, surface roughness was measured by using (Surftest 211.Mitutoyo, Japan) profilometer equipment. Results: When surface roughness values of all materials has been examined, no significant difference has been actuarially observed among the roughness values of the composite samples kept into 0.9% isotonic sodium chloride (p>0.05); whereas, it has been determined that sports drink significantly causes more roughness than the other drinks in composite resin samples (p<0.05). It has been determined that, actuarially, Premise samples kept into sports drink are significantly more rough than Tetric and Filtek Z-250 (p<0.05). Conclusion: After being subjected to acidic beverages brushing with whitening toothpastes, composite resin samples were observed to cause microroughness.

Diabetes mellitus (DM) is a disease in which a person has chronically high blood sugar levels. There are various types of DM, but approximately 90% of the cases in Japan are type 2 DM caused by lifestyle factors stemming from eating and exercise habits. Long-term hyperglycemia can cause capillary disorders and lead to DM-related complications such as retinopathy, kidney diseases, and neuropathy. A number of studies have indicated that the ingestion of green tea or tea catechins is effective in preventing a rise in blood sugar levels. Several mechanisms of action are involved in this effect including: (i) inhibition of α-amylase activity in the digestive juice, which is involved in producing sugar from starch, resulting in a reduction in glucose production and uptake in the digestive tract; (ii) promotion of the glucose intake into skeletal muscle and adipose tissue; (iii) enhancement of sensitivity of insulin, a hormone that lowers blood glucose levels, and protection of pancreatic β cells; and (iv) suppression of hepatic gluconeogenesis (e.g. glucose production from non-carbohydrates) to prevent a rise in postprandial blood glucose levels. Recent cellular and animal studies revealed molecular mechanisms underlying gluconeogenesis suppression by green tea catechins in which epigallocatechin gallate, a main constituent of green tea catechins, inhibits gene and protein expressions of transcriptional factors involved in the gluconeogenesis. In human studies, amelioration of insulin resistance by green tea and catechins is observed. Several epidemiological studies have suggested that the habitual drinking of green tea reduces the morbidity risk of DM. Although further detailed analyses are required to evaluate the beneficial effects on humans, drinking of green tea appears to prevent and improve DM through the multiple activities of its constituents. Because DM increases the risk of colon and liver carcinogenesis in addition to obesity and arteriosclerosis, habitual drinking of green tea would be a promising strategy for the primary prevention of not only DM but also these related disorders.

Calcium oxalate is a major component of renal stones, and oxalate is a substance found in abundance in many vegetables and teas. In this study, we undertook an investigation into the oxalate content of Taiwanese teas. Two commercial brands of tea available on the market (group A) and 5 types of tea leaves (groups B and C) were analyzed quantitatively for oxalate contents. In group B, 6 g of each type of tea leaves was soaked in 140 ml of distilled water at a temperature of 100 °C 3 times for 1 mm each, according to the traditional Taiwanese method of steeping tea. In group C, each type of tea leaf was soaked in the same manner as for group B, but for periods of 5, 10 and 15 mm. In commercial brands of tea drinks sold on the market (group A), average oxalate levels were 14.4 mg/L in the President brand and 35.2 mg/L in the Kai-She brand. In group B, the average oxalate contents of the solutions after the first soaking were 43.0 mg/L in oolong tea, 67.4 mg/L in jinghsuan tea, 55.2 mg/L in tiehguanying tea, 86.1 mg/L in green tea, and 76.9 mg/L in black tea. In group C, the average oxalate contents of the solution after 15mm of soaking were 208.0 mg/L in oolong tea, 158.1 mg/L in jinghsuan tea, 100.4 mg/L in tiehguanying tea, 267.l mg/L in green tea, and 38.l mg/L in black tea. It is also interesting to note that tap water, in contrast to much lower levels in distilled water, contained average oxalate levels of 15.9 mg/L and 20.9 mg/L respectively in groups B and C. Based on the aforementioned observations, it is apparent that the 5 types of tea leaves analyzed are all characterized by significant oxalate levels. The longer the tea leaves are soaked, the more oxalate that is released.

Chado, or the way of tea, represents the essential Japanese culture. Based on the Chinese tea culture, Chado undergoes a series of transformation and innovation throughout the history to achieve its unique status today. Each stage of this evolution focuses on different aspects of tea culture, leading finally to the emergence of Chado proper in the Muromachi period.During the Kamakura period, the Japanese tea culture was dominated by the ”monasterial tea fashion” led by Buddhist monks. The key figure of this fashion was Eisai Zenji, or the Zen master Eisai, who studied in China during the Song dynasty. His book, ”Treatise on Tea Drinking for Health”, represented the fruit of the development of Japanese tea culture during this period.Eisai's work is important in three aspects. Firstly, it takes Lu Yu's ”The Tea Classic” as its primary object of emulation. With a slight adjustment of structure, this book nevertheless follows ”The Tea Classic” to delineate all dimensions of knowledge concerning tea. Secondly, it emphasizes the tea's uses of medical and physical care. This function again is first propounded by ”The Tea Classic” and promoted by the tea-drinking habit of Song monasteries. Yet, unlike the tendency of Song monasteries, Eisai's book does not focus on the ritual of tea drinking. Furthermore, ”Treatise on Tea Drinking for Health” highlights the bitter taste of tea, promoting its medical benefits to the human heart. ”The Tea Classic”, on the other hand, emphasizes the interaction among the many tastes of tea, aiming for a balance of different elements. Lastly, the Japanese idea of drinking tea as a care of life ultimately means a way to rid of diseases and dispel evil spirits. This is a distinct line of thinking that arises from the historical background of Eisai Zenji. The tea culture of Kamakura period, generally speaking, originates from China, yet there are still remarkable differences between them. These differences show Eisai Zenji's selective acceptance of Song tea culture, sketch out the background of Kamakura tea culture, exemplify how Zen Buddhist monks connect tea to Zen and thereby establish the direction of Japanese tea culture. Since then, Japanese tea culture steps upon a different path from that of the Chinese pursuit of Taoist way of tea and life.

Tea is derived from the leaves and buds of Camellia sinensis (Theaceae) plant, and is consumed worldwide. Green tea was discovered in the People's Republic of China approxi- mately 3,000 BC. Lu Yu (733-803) published a book that describes the history of tea, the techniques, and utensils used for manufacturing, the method of preparation, and drinking of tea in the People's Republic of China. Green tea contains various components with specific health- promoting effects and is believed to exert protective effects against diseases such as cancer, obesity, diabetes, hepatitis, and neurodegenerative diseases. Of the various tea components, the polyphenol catechins have been the subject of extensive investigation. Among the catechins, (−)-epigallocatechin gallate has the strongest bioactivity in most cases. Caffeine induces alert- ness, decreases the sensation of fatigue, and has a diuretic effect. Theanine and γ-aminobutyric acid can lower the blood pressure and regulate brain function. Vitamin C exhibits antiscorbutic activity, prevents cataracts, and may boost the immune system. Majority of the scientific evi - dence based on cellular and animal experiments as well as a number of human epidemiological and intervention studies indicate that green tea and (−)-epigallocatechin gallate have beneficial health effects against various diseases. However, conflicting results have also been reported. Since confounding factors could affect the results, future studies should be designed to elimi- nate such factors for better understanding of the benefits of green tea on human health. Genetic and environmental factors such as race, sex, age, and lifestyle may also influence the results of human studies. Although care should be taken to avoid the consumption of green tea and supplements with very high catechin content, recent findings suggest that habitual drinking of green tea promotes longevity.