The most important elements which create the taste and aroma of Japanese green tea are Catechin, Theanine (amino acid), and Caffeine.

1. Flavor and Features of Each Element

	Flavor	Water Temperature for Extraction	Healthy Benefits (*)	Related Japanese Tea
Catechin	refreshing aroma, astringent taste	extracted best at over 75 - 80C (167 - 176F)	removing free radicals, reducing cholesterol and fat, antibacterial and sterilizing	Much Catechin is found in tea leaves that are grown in bright sunlight. Sencha and Houjicha (Bancha) are rich in Catechin.
Theanine	mellow aroma, sweet taste	equally extracted at low and high temperatures	relaxes body, brain and nerves, restores mental balance, moderates the effects of Caffeine	Much Theanine is found in leaves of young tea sprouts or tea shaded from sunlight before harvest. Ichibancha (first pick of the year), Gyokuro, and Matcha are especially rich in Theanine.
Caffeine	mild bitter taste	extracted best at high temperatures	stimulates the central nervous system, increases energy and alertness	Caffeine is found in Sencha, Gyokuro, and Matcha. Houjicha has very little Caffeine.

(*) For more information, please visit Green Tea for Health page.

2. Tips to Modify or Adjust the Flavor
- For a softer and mellower flavor, brew with lower temperature water for a longer time. In this way, more Theanine is extracted and less Catechin and Caffeine are extracted.
- For a sharper or more astringent flavor, brew with higher temperature water for a shorter time. In this way, more Catechin and Caffeine are extracted. Be careful not to brew too long, as it can become quite bitter.