Green Tea Catechins
Botanic specificity
It is associated with positive effects such as enhanced, deeper relaxation and improved concentration and focus. The benefits of L-theanine consumption are countless.
Traditional use
L-Theanine is a non-protein amino acid that occurs naturally in the tea plant (Camellia sinensis) and contributes to the favourable taste of tea.
Consumer trend
As L-Theanine's market potential grows with demands for stress relief, sleep solutions and nootropic applications,, the mass production of this potent and well studied amino acid has forced manufacturers to develop synthetic versions. Since end of 2020, the European Commision consider L-theanine from other sources than green tea leaves as novel food.
BKD solutions
Anji Bai Cha is rich in amino acids needed by human body. The content of amino acids in Anji Bai Cha is around 5-10.6%, which is 3-4 times higher than that of ordinary green tea.
Sourcing challenge
At BKD, we source specific green tea varietals. For L-Theanine, we source exclusively the Anji bai cha which has a Protected Designation Origin (PDO) and short, controlled harvest season. Anji Bai Cha is an excellent variety of green tea that is higher in amino acids than traditional green teas. It is native in the Anji area in Zhejiang Province of China.
Specifications
BOTANICAL ORIGIN
Camellia sinensis
BIOACTIVES
L-Theanine
CULTIVATED
China, Zhejiang Province (Anji Bai Cha)
APPEARANCE
Light brown
SAFETY & QUALITY
GMO free
BSE/TSE free
allergen free
SHELF LIFE
3 years
TASTE
Comparable to green tea
SOLUBILITY
Soluble in waterÂ
PACKAGING MATERIAL
25kg
PRODUCT CERTIFICATION
Kosher, Halal
RECOMMENDED SERVING
125 mg to 500 mg/day (50 mg to 200 mg L-Theanine/day)