An early-April, first crop sencha harvested from leaves in the Kagoshima regions. The growing climate produces a deep rich aroma and taste and a bright green tea color.
Our Producer's Commitment to Tea Research -
Our producer conducts a wide variety of research to maintain and improve production and product quality. It strives to improve processing raw materials blending ingredients.
1. The Central Research Institute The Central Research Institute concentrates mainly on medium- to long-term activities involving utilization of the active ingredients of tea leaves and the development of a variety of new technologies. Technicians examine the food products and ingredients needed for a healthy diet, the effects and uses of tea leaves, new techniques for manufacturing food products, and new methods to ensure the safety of food products.
2. The product development division The product development division handles short-term R&D. The work entails using production and agricultural technologies to develop new products and improve existing ones. R&D activities have long focused on the functions of primary compounds found in green tea.
Ito En has formed alliances with research institutes overseas. In Japan, Ito En is working on a number of joint R&D projects, including a project on the anti-senility properties of tannin with the Neurology Department of Tokyo University, and an investigation of ways to counter the toxicity of dioxins in a joint effort with Kobe University. Overseas, our producer extends support for clinical testing conducted at the University of Texas M.D. Anderson Cancer Center, a leader in cancer research in the U.S., on the possible cancer-prevention properties of catechin found in green tea. This project has advanced to the second stage of clinical testing now that the compounds being studied have been confirmed as safe for human consumption.
Researching Benefits of Green Tea's Active Ingredients -
Our Producer is applying the latest technology to assess the benefits of the active ingredients of tea leaves on people who have consumed tea over many years.
Research also targets new applications for active ingredients in teas, not only for new beverages, but for other products too.
Catechin’s Role in Successfully Limiting Weight Gain - People gain weight as excess sugars and fats are stored in the body as fat cells. Research into green tea catechins on obesity, has discovered they can
prevent it by inhibiting the movement of glucose in fat cells. Of the 8 catechins found in green tea, the gallate group is especially effective. Work with catechins may lead to new ways to prevent and treat diabetes and heart disease.
Agriculture: Extended Cultivation & Harvesting - Research focuses on cultivation and harvesting techniques to ensure a reliable supply of quality tea leaves.
Our producer has a an independent tea plantation in Australia, and a plantation in Kagoshima. In January 2001, it reached an agreement with Miyakonojo Farming Cooperative in Miyazaki Prefecture to cultivate tea plantations. In addition to tea, the development of grasses beneficial to the environment have been promoted.
Converting processed Tea Leaves into Animal Feed - Our producer succeeded in developing technology to process and store the remnants of beverage-making tea leaves for later conversion into animal feed.
This project was undertaken in conjunction with the National Grassland Research Institute (NGRI), an institute affiliated with the Japanese Ministry of Agriculture, Forestry and Fisheries, and the Central Agricultural Testing Center (now the National Agricultural Research Organization [NARO]). Tests of animal waste have confirmed that this new silage increases the levels of beneficial lactobacilli in animals’ intestines while reducing levels of harmful ones such as colon bacilli and staphylococci.By converting tea waste products into animal feed, our producer utilizes resources not used in the production process and promotes environmental conservation and a recycling-friendly livestock industry.
Tapping the potency of lactobacilli as a fermentation agent, the new technologies rely on the same fermentation principles used in the production of silage, a type of animal feed made by storing damp grasses, corn, and other fodder in a silo for a period of time.
