Matcha, a powdered green tea originating from Japan, is one of the most popular beverages in the world today. It has affected not only our drinks but also how we flavor desserts. This September, The Chemist Trivia will tackle the chemistry behind this soothing drink and answer the question: “Is there really too much matcha?” Matcha lovers, sit back and relax as we serve you, The Chemistry of Matcha!
Matcha is a powdered type of Japanese green tea (Camellia sinensis) of the Tencha variety. It is particularly rich in antioxidant compounds as a result of the special cultivation method. The tea bushes are covered using bamboo mats to shade the leaves from excessive direct sunlight. This plant can produce higher amounts of amino acids and bioactive compounds, including chlorophyll and theanine which are responsible for the unique, non-bitter taste and the characteristic, vibrant color of matcha. The amounts of health-promoting active substances contained in tea beverages depend on the type of tea, the number of tea leaves per portion, brewing temperature, and brewing time.
Chemical Composition of Japanese Matcha Green Tea
Catechin
Green tea contains four main catechins: (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC), and (−)-epigallocatechin-3-gallate (EGCG), the most active and abundant among the four.
Health benefit: antioxidant potential due to its ability to neutralize free radicals and boost the detoxification activity of enzymes, including glutathione peroxidase, catalase, and
glutathione reductase; anticarcinogenic effects; cardioprotective effects
Caffeine
It is the central nervous system stimulant often used as a cognitive enhancer and responsible for the matcha’s distinctive and desirable taste. Matcha tea has a higher caffeine content (11.3–24.67 mg/g) compared to coffee beans (10.0–12.0 mg caffeine/g). Older leaves have lower caffeine content.
Health benefit: anti-inflammatory effects; reduces the risk of cognitive decline—reversing oxidative processes and reducing neuroinflammation; inhibits aging of the brain
Phenolic acids
Key class of dietary polyphenols that can help in fighting off diseases.
Health benefit: high antioxidant and anti-inflammatory potential; neuroprotective and hypoglycemic effects; reported to inhibit cancer cell growth and prevent metastasis
Rutin
A bioflavonoid that helps the body utilize vitamin C and may help support the immune system. Matcha green tea has an exceptionally high rutin content compared to other teas available in the market.
Health benefit: potent antioxidant; synergism with ascorbic acid may enhance the protective effects of both substances in the cardiovascular system, strengthening blood vessels; antidiabetic and anti-inflammatory properties (may prevent neurodegenerative conditions).
Quercetin
This flavonoid is known to reduce allergic responses or boost immunity. Quercetin content in aqueous extract of matcha is higher than in traditional teas.
Health benefit: has antioxidant and neuroprotective activities; good for carbohydrate metabolism by inhibiting glucose absorption from the gastrointestinal tract; regulates insulin
secretion and improves insulin sensitivity in tissues; has anticarcinogenic effects.
Vitamin C
This water-soluble vitamin is known to boost immunity. Matcha contains more than double the amount of vitamin C of other green teas.
Health benefit: antioxidant activity; protective effects against cancer
Chlorophyll
This green pigment found in plants’ chloroplasts is responsible for the matcha’s unique vibrant color. The chlorophyll level in Tencha leaves was higher than in traditional green tea due to the shade-growing method.
Health benefit: strong antioxidant and anti-inflammatory activity
Theanine
This amino acid is mainly used for cognitive functions which is responsible for the matcha’s unique non-bitter taste, and in combination with caffeine, provides the umami flavor. Matcha has higher theanine content due to the shade-growing of Tencha leaves, allowing theanine to not break down.
Health benefit: (in combination with caffeine) enhances concentration, vigilance, and efficiency; alleviates stress
Parameters that Affect Chemical Composition
The parameter with the most significant effect on health-promoting properties of a tea beverage is the temperature of the water used to make the infusion—which can be related to the easier extraction of biologically active compounds and higher kinetic energy in tea brewed at a high temperature. The high antioxidant content in matcha tea is due to its grinding process. Matcha is in powdered form which accelerates the extraction of polyphenol compounds, compared to steeping tea leaves in hot water. However, it is important to note that the content of health-promoting substances, including polyphenols, is also affected by the agro-climatic conditions during growth, such as the number and distribution of sunny and rainy days, fertilization and plant protection measures, if any, etc.
Caution: Matcha tea + Iron = Bad Combo
Matcha loses its potential as an antioxidant since EGCG will bind to the iron. It is best to avoid iron-rich foods (such as red meat & dark leafy greens) and iron supplements before or after matcha tea intake.
Side Effects of Matcha
Digestive issues: matcha is fiber-rich, hence, if consumed heavily, one can experience issues such as constipation, diarrhea, and bloating.
Negative effects of caffeine: Although matcha has L-theanine, an amino acid that can negate the side effects of caffeine, people sensitive to caffeine can experience an increase in
heart rate, anxiety, and insomnia. Additionally, due to its caffeine content, children and pregnant women are advised to avoid matcha intake.
Can interact with medications: Matcha can work against blood pressure medications, work against sleep-inducing medications, and work additively with or worsen stimulating
medications.
Dosage
In 2022, Sokary et al. studied the therapeutic potential of matcha tea and recommended one of the following amounts for cognitive and attentional function:
•Drink that contains 1.5 g of matcha twice daily
•Four g of matcha tea powder in the form of liquid tea or a tea [food] bar once daily
•Two g of matcha in a capsule form daily
•Three g of matcha in a tea bag daily
•Two g of matcha capsules daily
References:
- Abe, S. K. and Inoue, M. (2021). Green tea and cancer and cardiometabolic diseases: a review of the current epidemiological evidence. European Journal of Clinical Nutrition, 75,
865-876. https://doi.org/10.1038/s41430-020-00710-7 - EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes, M., Aggett, P., et al. (2018). Scientific opinion on the safety of green tea catechins. EFSA
Journal, 16(4). https://doi.org/10.2903/j.efsa.2018.5239 - Penn State. (2016, March 8). Green tea and iron, bad combination. ScienceDaily. Retrieved from www.sciencedaily.com/releases/2016/03/160308132931.htm
- Sokary S, Al-Asmakh M, Zakaria Z, et al. (2023). The therapeutic potential of matcha tea: a critical review on human and animal studies. Current Research in Food Science, 6.
https://doi.org/10.1016%2Fj
