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150g
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The Mayaka Brand Japanese Green Tea and Roasted Brown Rice is made of carefully selected Japanese Green Tea leaves with brown rice of the finest quality. It is an ideal natural health drink without preservatives, chemical additives, or caffeine. Green Tea has a miraculous power to prolong life. Drinking Green Tea with roasted brown rice in long-term is beneficial to general health and preventing diseases.
Mayaka Japanese Green Tea and Roasted Brown Rice provides the following advantages:
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Stimulation of human energy
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Helps to eliminate dangerous free radicals
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One of the ten best foods for the heart, recommended by dietitians
Ingredients:
Japanese Green Tea Leaves, Brown Rice
Directions:
Steep the tea leaves and the roasted brown rice in hot water for five minutes. The quantity of tea leaves used, is up to one's personal taste.
Scientists who continuously study the benefits of Japanese green tea leaf, believe that it can prevent cancer. It contains a substance called EGCG (Epicallocathechine Gallate) whose antioxidant effect is 100 times more powerful than Vitamin C and 25 items more then Vitamin E.
The scientists believe that antioxidants can prevent the cancer by eliminating the dangerous free radicals which damage the cells.
The dieticians also consider green tea as one of ten best foods for the heart. Its beneficial effects on the heart also comes from its antioxidant properties.
The Japanese Green Tea of MAYAKA brand is made from the finest green tea leaves
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Directions Steep the tea bag in hot water for a few minutes, then take your time to enjoy it.
Japanese Green Tea And Health
The Japanese custom of drinking green tea came from China, about 800 AD. Monks who went to China to study Buddhism, returned to Japan bringing tea with them as a medicinal beverage. In the Kamakura era (1191-1333) the monk Eisai stressed the beneficial effects of tea in his book Maintaining health by drinking tea (1211). Tea has a miraculous power to prolong life. Recent research into green tea, have justified Oriental faith in this product and its remarkable beneficial properties.
May Prevent Cancer
The death rate from cancer is significantly lower for both women & men in Japan. In the Shizuoka region which accounts for 87% of Japanese green tea production, where green tea is the main beverage, people consume as much as 5-6 cups daily. This suggests that the main ingredients of green tea; tannin, catechin, in sufficient amounts lowers the Standardized Mortality Rate for stomach cancer. The National Cancer Institute in Tokyo has demonstrated that catechin lowers the incidence of cancer. The research of Prof. Shu-Jun Cheng (Cancer Institute in Beijing),
demonstrates that administration of green tea extract reduced the incidence of cancer to less than 50%. We do not yet fully understand the mechanism underlying the generation of cancer. But in the "two-stage theory of cancer development", it is argued that an "initiator" first damages DNA in the cell rendering it subject to cancer, until a "promoter" activates cancer, leading to the actual growth of malignancy. Frequent drinking of strong green tea reduces both "initiator" and "promoter".
May Restrict Blood Cholesterol
High cholesterol is associated with a wide range of diseases in adults. But there are two types of cholesterol, one is "bad" cholesterol (LDL & VLDL), and heavy accumulation of these in tissues can lead to atherosclerosis which can cause myocardial infarction and cerebral infarction, the other is good cholesterol (HDL) that prevents accumulation of excessive "bad" cholesterol. Prof. Muramatsu has demonstrated that green tea catechin restricts the excessive buildup of cholesterol. Dr. Goto reported a similar result: green tea catechin acts to
limit excessive blood cholesterol.
K.Muramatsu and Y. Hara. J.Nutation. Sci. Vitaminol (1986). K.Gote, S. Kanaya and Y. Hara Prof. of the International Sym. On Tea Science. (Shizuoka, Japan; August, 1991)
May Control High Blood Pressure
High blood pressure is a serious burden on the vascular system. Atherosclerosis will precipitate heart disease, stroke and other cardiovascular diseases. A chemical called angiotensin II plays a harmful role in high blood pressure and is connected to hypertension and to arterial stenosis of the kidneys. Another enzyme called Angiotensin Converting Enzyme (ACE) changes angiotensin II which is an extremely strong vascular constrictor and leads to high blood pressure. Dr. Hara has shown that green tea catechin impedes the action of "ACE" and suppresses
production of angiotensin II. He has also demonstrated that the administration of catechin in mice with spontaneously Hypertensive Rate (SHR) can reduce high blood pressure. Results of his experiments indicate that daily consumption of green tea catechin has the ability to prevent a rise in
blood pressure.
Y. Hara, T. Matsuzaki and T. Suzuki, Nippon Nogeikagaku Kaishi
May Lower Blood Sugar
About 60 years ago, Dr. Minowada of Kyoto University noticed that sugar in the urine of
hospitalized diabetes patients fell markedly during periods when they participated in the Tea Ceremony. He reported that green tea had the capability of lowering blood sugar. Unfortunately this important report was ignored, but in recent years Japan once again has shown a heightened interest in diabetes and in the ability of green tea to reduce blood sugar. The sugars and carbohydrates in our food are digested mainly in the duodenum, where they are converted to glucose and then absorbed into the blood. The agent that regulates the intake of blood sugar into tissues is
insulin. Diabetes is characterized by insufficient secretion or improper functioning of insulin, which hinders the proper absorption of glucose into tissues and leads to a high concentration of blood sugar that must eventually be excreted into urine. If this high concentration of blood sugar continues for a long period, it will affect the vascular system and cause serious diseases including arteriosclerosis and retinal hemorrhages. Dr. Y. Hara and Dr. M. Shimizu have demonstrated that green tea catechin has an ability to lower blood sugar, and polysaccharides in green tea possess the same ability.
H. Asai, Y. Ogawa, Y. Hara and K. Nakamura, Kiso to Rinsshyo, (1987). M. Shimizu et al, Yakugaku Zatshi, (1988)
May Suppress Aging
Oxygen has two aspects, one beneficial and one harmful. It plays a key role in metabolism, but can also be an hurtful agent. As a free radical, oxygen in the body can oxidize cell membranes, which will damage DNA and the lipids (fats). This can lead to diseases like cancer, cardio-vascular disease and diabetes. Lipid peroxide created by lipids ( fats) combined with oxygen tends to accumulate in the body and create aging pigmentation. One way to slow aging is to prevent the production of active oxygen and lipid peroxide in the body. Consumption of antioxidants such as
vitamins E and C promises longer life. We already know that green tea is rich in vitamins E and C. In addition, Prof. Okuda has demonstrated that catechin in green tea is a far stronger antioxidant than vitamin E (about 20 times stronger)
Prof. T. Okada et al., Chem. Pharm. Bull (1983)
Refreshes The Body
Green tea caffeine taken in proper quantity stimulates every organ in the body. A cup of green tea will help clear a dull mind in the morning. It is also thought that small amount of caffeine present in a normal serving of green tea (9 mg of caffeine) can stimulate the skeletal muscles and facilitate muscular contraction. It is quite refreshing to have a cup of green tea in the middle of work, and we find it noteworthy that there is new scientific support for such old customs as the afternoon tea ritual. The caffeine in green tea is mostly extracted in the process of
drying leaves. Green tea caffeine combines with catechin in the brewing water, and is rather milder than other caffeine-containing beverages. Even so, for those people who are sensitive to caffeine, it is safer for to drink weak green tea. | 
