To utilize the functional ingredients of tea leaves, we examined conditions for rapidly extracting O-methylated catechins, epigallocatechin (EGC) and theanine using a tea infuser, Rich plus (RICH + ® ). Nineteen mg of Omethylated catechins per cup (120 mL) could be extracted with water at 94℃ in 20 seconds with stirring using 1.9 g of Benifuuki green tea that contained 1.7 % of O-methylated catechins by weight. Thirty-nine mg of EGC and an EGC/EGCG ratio of 2.5 could be extracted at 10℃ in 30 seconds with stirring using 1.5 g of >Yutakamidori< green tea in which the EGC/EGCG ratio was about one. Twenty mg of theanine could be extracted at 65℃ in 20 seconds with stirring using 1.7 g of >Saemidori< green tea that contained 1.4 % by weight theanine. These quantities correspond to approximately half the daily recommended intake of O-methylated catechins and EGC that the anti-allergic action and immunostimulating action have been described in the manuscripts.
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