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Tea Science Center

The cultivation, processing, health benefits, and marketing of tea

Presenting the scientific evidence of the health benefits of tea and gathering specialist information about tea

Tea plays an important role in the maintenance of health and is an integral part of many cultures around the world. Researchers from various faculties at the University of Shizuoka are studying the advantages of drinking tea. Sharing all of the acquired knowledge is possible through mutual cooperation to advance the field. In particular, 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.


1. Studies on the health benefits and epidemiology of green tea
We study the relationship between tea consumption and various illnesses, as well 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
We promote the tea industry in Japan by offering lessons or teaching seminars, and also 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.

Professor

Yoriyuki Nakamura PhD
TEL.+81-54-264-5822

Details are here

http://dfns.u-shizuoka-ken.ac.jp/labs/tsc/

 

Figure.1

References

  1. Proceedings of 2013 International Conference on O-CHA(tea) Culture and Science in Shizuoka, he cultivation of ‘Yumesuruga’ for green tea which has excellent green color of made tea and liquor, (2013)
  2. Proceedings of 2013 International Conference on O-CHA(tea) Culture and Science in Shizuoka, Establishment of a tea custom array based on EST data obtained with next-generation sequencing, (2013)
  3. Proceedings of 2013 International Conference on O-CHA(tea) Culture and Science in Shizuoka, Characteristics of chemical composition and arginine metabolism in ‘white leaf tea’ (2013)
  4. International Conference on Biometrics and Kansei Engineerting CD Proceedings, Effect of smelling green tea rich in aroma compenents on EEG activity and memory task performance, (2013)
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