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White Tea
White tea is finally making its place among the other beneficial varieties of its older brother green tea with its content of L-theanine. Hundreds of studies exist showing the many health benefits of tea, but what really makes it the most consumed beverage in the world after water is its pleasant taste and relaxation effect. Both of these qualities—and more—can be traced to a unique, neurologically-active amino acid in tea called L-theanine (gamma-ethylamino-L-glutamic acid).

L-theanine is a free (non-protein) amino acid found almost exclusively in tea plants (Camellia sp.), constituting between 1 and 2-percent of the dry weight of tea leaves. L-theanine is extremely safe. There are no dietary limits on L-theanine intake by the Japan Food Additive Association.


In 1964, the Japanese Ministry of Health and Welfare approved L-theanine for unlimited use in all foods, with the exception of infant foods. Japan is credited with most of the clinical studies and information we possess thus far on L-theanine. We do know that it is absorbed from the small intestine via a sodium-coupled active transport process. It crosses the blood-brain barrier, as evidenced by the mental effects. L-theanine competes for absorption in the intestinal tract and the brain with the amino acids found in the methionine group (leucine, isoleucine, and valine), however the concentrations of amino acids are unchanged by simultaneous ingestion of L-theanine.

The intended use of L-theanine is that of a mental and physical relaxant that does not induce drowsiness. Although there is no set schedule for taking L-theanine, it may generally be taken at the first signs of stress. Based on the results of the clinical studies, L-theanine is most effective in the range of 50-200 mg, with the effect being felt within 30 minutes and lasting for 8-10 hours. Individuals with high stress levels may increase their dosage of L-theanine to at least 100 mg, with no more than 600 mg being taken in a six hour period. FDA recommends a maximum dose of 1200 mg daily, although the reason for this limit is not clear, due to its demonstrated safety. There are no known adverse reactions to L-theanine and no drug interactions have been reported. L-theanine is not affected by food and may be taken anytime, as needed. Because it has a mild taste, capsules may be opened and dissolved in water. Although it is probably safe for pregnant women and nursing mothers, we discourage its use by them pending conclusive research.

A study conducted at Pace University has determined that white tea extract has the potential lo slow or even stop the growth of bacterial infections that cause staphylococcus and streptococcus infections, pneumonia, and gum disease. Furthermore, the study suggested that white tea has even more power than green tea to counteract bacterial viruses, and when white tea extract was added to toothpaste, the product's anli-microbial properties were greatly boosted. Dr. Schiffenbauer, Pace professor and microbiologist participating in the study, had even more good news for white tea drinkers. "Our research shows that White Tea Extract can actually destroy in vitro the organisms that cause disease”.

These claims' axes are obviously given as an indication. Please note that the plant effect greatly depends on the amount implemented in the product. From a regulatory point of view, all claims affixed on the labeling of all dietary supplement must be justified by pertinent bibliographical data file according to Regulation 1924/2006/EC.

You can find in our catalogue the following dry extracts:

White tea leaf dry extract ≥ 2.0% L-Theanines
≥ 95.0% Tot. Polyphenols - Spectrophotometric method
≥ 70.0% Tot. Catechins - HPLC
≥ 2.0% L-theanine - HPLC
≤ 2.0% Caffeine - HPLC

White Tea soluble dry extract ≥ 30,0% Tot. Polyphenols
≥ 30,0% Tot. Polyphenols - Spectrophotometric method
≤ 5,0% Caffeine - HPLC


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2. Mason R. 200 mg of Zen; L-theanine boosts alpha waves, promotes alert relaxation. Alternative & Complementary Therapies 2001,April; 7:91-95
3. Juneja LR, Chu D-C, Okubo T, et al. L-theanine a unique amino acid of green tea and its relaxation effect in humans. Trends Food Sci Tech 1999; 10:199-204.
4. Yokozawa T, Dong E. Influence of green tea and its three major components upon low-density lipoprotein oxidation. Exp Toxicol Pathol 1997; 49(5):329-335.