Tea Science Center established to advance tea production technologies and the study of health benefits
A new Tea Science Center has been established at the University of Shizuoka. The Center opened in April 2014 with the goals of advancing tea production technologies and promoting the study of tea’s health benefits. The opening of the Center reflects both Shizuoka Prefecture’s position as Japan’s number one green tea producer and the increasing recognition of the benefits of tea for human health and longevity. Research suggests that tea has contributed to the longevity of the Japanese people, who enjoy the longest life span in the world. Green tea is a key element of Japanese traditional cuisine, which last year was recognized by UNESCO as an Intangible Cultural Heritage of Humanity, including for its health benefits.
The Tea Science Center is associated with the University of Shizuoka Graduate Division of Nutritional and Environmental Sciences, and represents the culmination of more than two decades of tea research at the university. The Center will facilitate the promotion of research and education related to tea at the university, and also aims to advance the understanding of tea production technologies and the health benefits of tea, not only in Japan but throughout the world. Dr. Yoriyuki Nakamura, the former director of Shizuoka Tea Research Center, serves as the director of the Center.
The Center has recently published an e-book entitled Health Benefits of Green Tea: Functional and Mechanistic Aspects, edited by Dr. Mamoru Isemura, Professor Emeritus at the University of Shizuoka. It is available free of charge at the webpage below.
Tea Research Center homepage
Health Benefits of Green Tea
Written by Hirokazu Kobayashi and Philip Hawke