Glocal Challenge 1

Glocal challenge 1. University of Shizuoka Overview 2. All about Japanese Green Tea Welcome to University of Shizuoka 3. Focus to Health Benefits and Tea Science Center COE-PR-engl.wmv University of Shizuoka Tea Science Center Yoriyuki NAKAMURA COE-PR-engl.wmv University of Shizuoka : Past & Present The University of Shizuoka’s Aims Aims The University of Shizuoka has the following aims for education, research, contributing to the community and international relations. Education Putting students first, we will improve their quality of life and provide fine-tuned, high-level, excellent education, developing human resources who contribute to society. Research The University of Shizuoka, by Aware of being the highest educational institution in Shizuoka Prefecture, we will gather high- absorbing various prefectural level, original academics and promote research that gets international recognition. universities established in Shizuoka, Contributions to the Community In response to citizen mandates, we will promote ties with the prefectural government and local came into being in 1987 . It combined industry, providing results to the community through research made possible by excellent the Shizuoka College of Pharmacology , education and academics. originally founded in 1916 as Shizuoka International Exchange Women’s Pharmacology School , along We will actively take in students and researchers from foreign countries, and by spreading information across the world, strongly promote international relations in Shizuoka Prefecture. with Shizuoka Women’s University and Shizuoka Women’s Junior College . The University of Shizuoka aims to utilize academic and personnel resources to their maximum levels in order to achieve these goals. Organization of University of Shizuoka 1 Tea Science Center The Tea Science Center will facilitate the promotion of research and education related to tea at the university, and also aims to advance the understanding of tea production technologies and the health benefits of tea, not only in Japan but throughout the world . Yonsei University 1. Studies on the health benefits and epidemiology of green tea We study the relationship between tea consumption and various illnesses, as well Seoul National University as the scientific functionality of green tea, which has been found to extend healthy life span. and application to the skin, etc. 2. Sharing our excellence in research and information about tea Dongseo We promote the tea industry by offering lessons or teaching seminars, and also University making the information. We have acquired about tea available to interested parties. 3. Marketing to promote tea consumption We seek to understand both tea quality and consumers' taste characteristics, in order to best determine a suitable and effective marketing strategy. Tea Science Center All about Japanese Green Tea At the Tea Science Center, we teach about the health benefits of tea and pass on our knowledge about the best methods of cultivation, processing and marketing the various types of teas. The Center also collaborates extensively with other laboratories and organizations related to the tea industry The Introduction of Tea into Japan Changes of green tea production etc. in Japan North china root North-china root North china ⇒ Korea ⇒ Japan Central china root Oldest root (about A.D.600) Central china root Introduction of the cake tea, powder tea (About A.D.1100) South china root South china root Introduce of pour tea (About A.D.1600) 2 Changes in picking methods Portable picking machine Japanese Green Tea Production Area and production of tea (2014 ) Prefecture Area Production (ha) (1000t) Handpicking Riding-type picking Shizuoka 18,100 33,100 machine Kagoshima 8,670 24,600 Mie 3,110 6,770 SAITAMA GIFU Kumamoto 1,300 SHIGA 1,500 KYOTO AICHI Kyoto 1,580 2,920 FUKUOKA Fukuoka 1,560 2,160 Miyazaki 1,510 3,870 NARA MIE Saitama 899 560 NAGASAKI KUMAMOTO SHIZUOKA Saga 891 1,350 MIYAZAKI Others 6,980 6,870 Total 83,500 Picking changed from handpicking to transportable picking machines and then to passenger-type 44,800 picking machines, and picking efficiency improved remarkably. KAGOSHIMA Scene of tea fields in Japan Production of Various Kinds of Japanese Green Tea Tencha Gyokuro 1.2 % 0.2 % Tamaryokucha 4.1 % Othres Kabusecha 1.4 % Field in Snow 4.8 % Bancha Conventional Field 13.3 % Field for Riding-type Machine Sencha 75.0 % Production of various kinds of tea in Japan Severe Shading Field Ligth Shading Field Different Kinds of Japanese Green Tea Different Kinds of Japanese Green Tea Sencha Gyokuro Bancha Houjicha Sencha Bancha This is the most popular type of tea in Japan. This is lower grade of tea, made from mature Gyokuro leaves and stalks. This is the finest tea in Japan, and its taste is a Hojicha tender sweet astringency and special flavor. This is lower grade tea, made from Bancha by roasting at about 200 ℃ for a few minutes. Tencha This is ground in a stone mortar into Matcha Genmaicha Tencha (Powdered Tea) and used in a tea ceremony. This is Bancha, in which poprice and Genmai Genmaicha are added, having good flavor. 3 Culture of Gyokuro or Tencha Gyokuro Drastic reduction of farmers and expansion of scale Tencha Changes in the price of the each crop season Cultivation area (ha) Number of cultivating households (households) Less than 0.5ha 0.5-1.0ha 1.0-3.0ha 3.0ha or more Amount of production (t) 90 100% 80 Matcha Thousand 90% 70 80% 60 70% to produce high-grade tea , 50 60% 40 50% Gyokuro and Tencha, 40% 30 which are known as the 30% 20 20% finest tea in Japan, is made 10 10% from the leaves grown 0 0% 1955 1965 1975 1985 1995 2005 2015 1954 1965 1975 1985 1990 1995 2000 2005 2010 under the ceiling-shelf Changes in the number of households that cultivate tea Changes in the number of households that covering. in Shizuoka Prefecture cultivate tea in Shizuoka Prefecture The way of drinking Present state of tea tea changes greatly Changes in tea to be drunk with the change of Tea is changing progressively consumption in Japan lifestyle toward simplicity from kettle to bottles, powder tea and tea Domestic consumption RTD usage Producer price Bancha bags in Japan (Kettle) ton yen 120000 35000 Sencha (Tea pot) 100000 30000 25000 80000 PET 20000 60000 bottles 15000 40000 10000 Powder 20000 5000 tea, tea 0 0 bags Changes in domestic consumption and producer price Changes in purchase price of loose １９００１９２０１９４０１９６０１９８０２０００２０２０ tea and RTD year Bancha Sencha R.T.D Characteristics of Tea Focus to Health Benefits Tea have different chemical components from other plants ☆ Ｃａｆｆｅｉｎｅ ☆ ＣａｔｅｃｈｉｎｓｏｆＧａｌｌａｔｅｔｙｐｅ ☆ Ｔｈｅａｎｉｎｅ（ＦｒｅｅＡｍｉｎｏＡｃｉｄ） ☆ Ｏｔｈｅｒｓ（Fluorine、Aluminum etc.) 4 Why is Green Tea Loved Around the World? ①Psychotropic Use (warms heart, is a narcotic) Different kinds of Tea Energy drink, cool/exciting, stimulant grass in the World ②Functional Use (initially recognized as medicinal plant) Shennong Ben Cao Jing (ancient Chinese book on Steaming Rolling Drying GREEN TEA (Non Fermented Tea) medicinal plants), Kissa Yojoki , tea wars, etc. Fresh Panning ③Cultural Drink Tea Mystery of the Orient, Book of Tea (by Okakura Leaves Parching Rolling Drying BLUE TEA Tenshin), Cha-no-Yu, Tea Culture (Semi Fermented Tea) ④Abundantly Fragrant, Delicious Drink Withering Rolling Fermentation Drying BLACK TEA ⑤Has a Multitude of Possible Variations (Fermented Tea) On the base of method of processing Japanese system classifies tea to three ⑥Others groups, however Chinese tea is basically divided into six groups: Green tea, Colonial strategy, relation with alcohol Yellow tea, Dark tea, White tea, Blue tea, Black tea Characteristics of green tea components Comparison of chemical contents of green tea and black tea Characteristic constituents of Green tea and Black tea (Dry weight) Green tea Black tea Amino acid (mg/100g) 4023.16 2355.32 Theanine (mg/100g) 875-3030 1461 Glutamic acid(mg/100g) 184-533 130 Tea leaves Green tea Ｂlack tea Chlorophyl(mg/g) 0.435-2.569 1.039 Carotene(mg/g) 0.0196-0.0510 0.017 Catechines Catechines ⇒ Theaflavins, Thearubigins Theaflavins(%) 0.00-0.33 2.31 Chlorophyll Chlorophyll ⇒ Pheophytin Thearubigins(%) 0.00-11.51 14.45 Vitamine C Vitamine C ⇒ Nothing(Oxide, Hydrolyzate) EGCG(mg/g) 23.37-155.15 5.53 Aroma Fresh, Grassy ⇒ like frowerly or fruity Total Catechins(mg/g) 36.62-279.22 17.36 Physiological functions of green tea components Number of papers from 1990 in PubMed Green Tea Contents Functions Components Search keyword Anti-oxidative, radioprotective, Anti- Green tea, catechins mutagenic, Anti-tumor, Enzyme Black tea, theaflavins inhibitory, Anti-hypercholesterolemic, Catechins 10～18% Anti-hyperglycemic, Fat reducing, Anti- hypertensive, Anti-ulcer, Anti-bacterial etc. Removal of fatigue, Sleepy feeling, Diuretic Caffeine 3～4% etc. Vitamin C 150～250mg% Removal of stress, Cold prevention Excitometabolic action of carbohydrates and Vitamin B 1.4mg% amino acids Search keyword Vitamin E 25～70mg% Anti oxidative, Aging prevention Green tea, health benefits γ amino Black tea, health benefits 0.1～0.2% Anti hypertensive butyric acid Flavonoids 0.6～0.7% Halitosis prevention Number of papers containing green tea, black tea, catechins, theaflavins Theanine 0.6～2% Anti hypertensive and health benefits from 1990 5 The Japanese system of Food for Specified Foods for specified health uses Health Uses and Foods with Function Claims 日本茶の特質 Any food labeled as a nutritional supplement, a health support, or a nutrient Foods in Genaral controlling food fails under the category (individual Foods for Specified Nutrient contents labelling, approval Health Uses system) Health claims labelling, (standard Foods with Food with Nutrient Nutrient contents labelling, regulation Nutrient claims labelling Health Claims Function Claims system) Foods with (individual approval Function claims labelling Function Claims system) (including Drug quasi-drugs) Foods with function claims Various Functions Thanks to Catechin © Antioxidant © Antimutagen © Cancer-fighting © Oxidation resistant © Anti-atherogenic © Lowers blood cholesterol © Lowers fat absorption © Antibacterial, antivirus © Prevents cavities © Improves intestinal flora © Eliminates odors © Controls blood pressure © Etc.

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