Premium & Organic Matcha & Tea GB Biotona tea range The tea plant – Camellia sinensis 100% pure & natural Tea is one of the most widely consumed beverages in the world and contains a variety of interesting nutrients. It is made from the leaves of the Camellia sinensis, an evergreen plant from China, which later spread to India, Japan and its consumption to Europe and Russia. Although the same plant is used for green tea, white tea, black tea and Pu-Erh tea, it is possible obtain different tea varieties by processing the leaves in a different way. For example, green and white tea are neither oxidized nor fermented, black tea is fully oxidized and Pu-Erh tea is oxidized and post-fermented. Oxidation and fermentation alter the flavour profile, the chemical composition and the appearance of the tea. Green tea leaves consist of 15%-20% proteins, of which enzymes represent the largest share; amino acids (1-4%) (such as L-theanine), carbohydrates (5-7%), lipids (linoleic acid and alpha- linolenic acid), vitamins (B, C and E) and minerals. Moreover, green tea leaves also contain secondary phytochemicals, like the xanthine bases caffeine and theophylline, as well as sterols and pigments such as carotenoids and chlorophyll. L-theanine from green tea is one of the most efficient relaxing substances nature has to offer. But tea also contains tea caffeine (theine), which in turn produces a stimulating effect on the nervous system. L-theanine and caffeine have a synergetic effect on the improvement of mental alertness. Furthermore, caffeine increases fat burning and energy release. These effects are partially influenced by the presence of theophylline, which, in addition to a diuretic working, also has a stimulating influence on the respiratory system. Theine or caffeine? ➡ Theine and caffeine are in fact the same chemical molecules. They nevertheless produce a different effect within our body. When tea leaves are infused in water, the theine will bind with the tannins. Plant Processing Polyphenols Caffeine Taste These tannins ensure that the theine is only gradually released, and the stimulating effect therefore Sweet, Not oxidized, not Camellia sinensis +++ + umami, lasts longer, without causing any peaks. This is in contrast to the caffeine from coffee. Matcha fermented, steamed bitter Delicate, Not oxidized, not Camellia sinensis ++++ + slightly Green tea is highly rich in chlorophyll, a molecule that transforms solar energy into nutrition within the plant. The White tea fermented, steamed sweet chlorophyll molecule is almost identical to haemoglobin in the human blood. Chlorophyll binds heavy metals and Black tea Camellia sinensis Oxidized + ++ Sweet, bitter in this way produces a detoxifying effect. Pu-Erh tea Camellia sinensis Oxidized and fermented + ++ Flavoursome But above all, green tea owes its fame to the presence of catechins (a class of polyphenols), which are the main Rooibos Aspalathus linearis Oxidized ++ - Mild reason for tea’s anti-oxidative capacity and the ensuing favourable characteristics. In this respect, the positive effects of epigallocatechin gallate (EGCG) stand out. Not oxidized, not Slightly Ilex paraguariensis ++ +++ Maté fermented, briefly heated bittersweet NL-BIO-01 EU/non-EU Agriculture 3 Green tea The production Japan and the production of green tea Japanese green tea is immediately steamed after the harvest (20 to 120 sec / 100°C). Japan produces exclusively green tea. It is the only country in the world that is specialized in a This stops the fermentation and prevents the single tea variety. In Japan, green tea is often cultivated at heights over 500 m above sea level, tea leaves from turning brown. The steaming which offers a natural protection against insects and diseases. The country is full of small family deactivates the enzymes in the leaves and farms. Japanese green teas are premium quality products that meet the strictest standards! Japan keeps them fresh and green. In this way, produces 80.000 tons of green tea per year. Only 5% is exported. they retain all their valuable ingredients (polyphenols, vitamins, amino acids, etc.). Matcha is the rarest, most valuable and most refined Japanese green tea, the king of the green The duration of the steaming also deter- teas. It is exclusively made from fresh, young tea mines the taste and look of the tea. leaves (Tencha), traditionally picked by hand. For 14 to 28 days before the harvest, the tea bushes are kept for 90% in the shade by canvases. In this Why is Matcha different from green tea shadow, the leaves form additional chlorophyll 1st infusion (responsible for the deep green colour) and amino ➡ 10 to 15 x more ingredients than green tea. acids (responsible for the mild taste). The Tencha ➡ By ‘eating’ Matcha, we absorb 100% of the are ground into Matcha, an extremely fine emerald ingredients. 2nd infusion green powder. This powder does not contain any ➡ Less than 20% of the ingredients in green tea stems or leaf veins, but only the fleshy part of the bags are water-soluble (see graph). 3rd infusion leaf: the ‘leaf meat’! The harvest In Biotona tea powders, you drink the leaves 100%: nothing goes to waste! Normally, when infusing Green tea is mechanically harvested in Japan, whereas premium shadow teas are still picked by tea, you only drink the water-soluble components hand. Traditionally, only the bud and two tea leaves are picked per branch. (polyphenols, caffeine, amino acids, water-soluble water soluble nutrients amino acids, catching, water soluble vitamins, Green tea is harvested 4 times a year. vitamins, etc.). But tea also contains fat-soluble com- water soluble fibers ponents, such as fat-soluble vitamins, chlorophyll and water insoluble nutrients • The first harvest (Ichi-Ban-Cha, end of April, proteins. chlorophyll, vitamin A, vitamin E, proteins, minerals, water insoluble fibers beginning of May) yields the green teas with the highest quality: Tencha. Unique characteristics of Matcha • The second harvest (Ni-Ban-Cha, June / July) yields good standard teas. • The third harvest (San-Ban-Cha, August) yields ➡ Healthy natural beverage. ➡ Very rich in antioxidants (tannins, the largest amount of tea. Including all the simple ➡ Gives an energy boost that lasts for 3 to 6 polyphenols, catechins) – protection Sencha qualities. hours: it is both stimulating (caffeine) and against free radicals. relaxing (theanine) at the same time. ➡ Ready for use in 30 seconds. • The fourth harvest (Aki-Ban-Cha, September / ➡ One cup of Matcha = 2 litres of green tea. ➡ Versatile. October) only yields mid-range teas. 5 Matcha – Camellia sinensis Biotona Beginner’s Matcha Biotona offers three varieties of Matcha. The difference in taste is a result of the duration of the Originates from the first harvest. ‘overshadowing’, the size of the leaves, the expertise and experience of the farmer, and the charac- A Matcha tea for anyone who wants to try Matcha for the first time. The ideal teristics of the planting site (climate, soil, altitude, etc.). way to be introduced to the world of the Matcha, before switching to the more refined varieties. sweet and smooth bitter ⬅ ➡ Taste: more powerful and slightly more bitter than the more refined Matchas. emerald green ⬅ ➡ yellow-brown Whoever starts with this variety will soon want to discover the entire world high amino acids ⬅ ➡ low amino acids of Matcha tea. strong effect ⬅ ➡ weak effect Covered with nets to provide shadow for 2 weeks. Mechanical grinding with ceramic pearls. This Beginner’s Matcha is also extremely suitable for kitchen use. Extra premium — Superior — Beginner’s Overshadowing Picking Grinding Taste Colour Extra Biotona Extra Premium Matcha Sweet & Premium 4 weeks 1st harvest Granite stone mill Very bright green umami Limited quantity from the first, highly coveted spring harvest at the Matcha beginning of May. Superior Sweet & Top-quality within the range of biological Matcha tea varieties. 3 weeks 1st harvest Granite stone mill Sparkling green Matcha umami Look and taste: a fascinating, beautiful, radiant jade green colour in your tea cup; sweet, but at the same time mild, light, fruity, fresh and with an Beginner’s intense aroma. 2 weeks 1st harvest Ceramic pearls Slightly bitter Spring green Matcha Covered with nets to provide shadow for 4 weeks. Ground in traditional, craft-made granite mills into an extremely fine bright green powder. For the true Matcha-lover. What is ‘Umami’? Umami means ‘pleasant tasting / tasty’. Umami is often described as the fifth Biotona Superior Matcha flavour (in addition to sweet, salt, bit- ter and sour). The substance that is re- Limited quantity from the first, highly coveted spring harvest at the beginning sponsible for this taste is the amino acid of May. L-glutamine. Umami provides food and The most popular Matcha variety. drink with a deep, full taste. Products Taste: a rich aroma with fruity accents. It combines all the good characteristics that are naturally rich in umami include of a Matcha: mild, slightly bitter, soft, sweet and easily digestible. anchovy, seaweed, tomato, parmesan Covered with nets to provide shadow for 3 weeks. cheese and ceps, but also breast milk. Ground in traditional craft-made granite mills into an extremely fine sparkling The higher the quality of the tea, the green powder. more amino acids it contains and the Ideal for daily use. more pleasant it will taste. 7 White tea – Camellia sinensis Black tea – Camellia sinensis White tea is a mild tea, which, like green tea, is Black tea is the most popular tea worldwide. made from the tea plant. The leaves are picked The leaves are rolled, broken and oxidized under before they have fully opened, when the leaf controlled conditions. This gives them their dark buds are still covered with white-silver hairs. They brown to black colour. The more the leaves are ox- are not rolled, broken or fermented. They are just idized, the lower the amount of catechin polyphe- steamed and dried with minimal processing.