Michiyo Sujimura was born in 1888 in Okaokawa, Saitama Prefecture, Japan. He spent her early life teaching science.
Google celebrates the 133rd birthday of Japanese educator and biochemist Michiyo Sujimura with a doodle today. Because of her amazing research, science today answers why green tea is bitter when soaked for too long.
Born in 1888 in Okegawa, Japan’s province of Saitama, Sujimura spent most of her early life teaching science. In 1920, he pursued her dream of becoming a scientific researcher at the Imperial University of Hokkaido, where he began to analyze the nutritional properties of Japanese silkworms.
A few years later, Sujimura was transferred to the Imperial University of Tokyo, where he began the biochemical research of green tea with Dr. Umedaro Suzuki, renowned for her discovery of vitamin B1. In their joint research, it was revealed that green tea contained significant amounts of vitamin C — many molecular compounds still unknown in green tea were waiting under the microscope. In 1929, she isolated the bitter ingredient catechin-tea.
Then, the next year she isolated the more bitter compound tannin. These discoveries formed the basis for her doctoral dissertation on the “Chemical Elements of Green Tea” when she became Japan’s first female agronomist in 1932.
Dr. Sujimura made history in 1950 as an educator, outside of her research, as the first Dean of the Faculty of Home Economics at Tokyo Girls’ High School. Today, Dr. Where she was born in the city of Ohio.