🍵 Matcha Facts

Matcha contains 30–40mg of free amino acids per gram, with L-theanine comprising ~45% of the total. Shade-growing suppresses photosynthetic conversion of theanine to catechins, elevating all free amino acids by 3–4× compared to sun-grown tea.

A 2g matcha serving contains 38–68mg of caffeine, comparable to a single espresso shot (63mg), but L-theanine binding produces a 4–6 hour sustained energy curve rather than a spike-and-crash.

Matcha contains ~270–350mg total catechins per 2g serving. EGCG dominates at 59% of total catechin content, followed by EGC (19%), ECG (13%), and EC (6%) — the full catechin profile delivered by consuming the whole leaf.

Matcha tea plants covered for 20–30 days accumulate 3–5× more chlorophyll than sun-grown green tea. This elevated chlorophyll content produces the vivid green color and contributes umami flavor through the inhibition of normal photosynthetic degradation.

Matcha contains 105–140mg of EGCG (epigallocatechin gallate) per gram of powder — roughly 3× higher than the equivalent mass of steeped green tea leaves, because the whole leaf is consumed.

Matcha scores ~1,384 μmol Trolox equivalents per gram on the ORAC antioxidant assay — approximately 100× higher than blueberries (9.5 μmol TE/g) and 90× higher than spinach (12.6 μmol TE/g), largely due to its concentrated catechin content.

Matcha provides 30–40mg of L-theanine per standard 2g serving, approximately five times the concentration found in a cup of steeped green tea, due to the 20–30 day shade-growing protocol.

Matcha provides approximately 900mg of total polyphenols per 2g serving — catechins (270–350mg EGCG-dominated), flavonols (kaempferol, quercetin, myricetin), hydroxycinnamic acids, and gallic acid — at higher bioavailability than steeped tea.

Ceremonial grade matcha is defined by first-flush harvest, complete de-stemming, L-theanine ≥35mg/g, particle size ≤10 microns, and CIELAB L* value ≤52 (vivid green). It is the only grade appropriate for traditional usucha or koicha preparation.

Culinary grade matcha uses second-flush or older leaves with L-theanine ~15–25mg/g (vs. ≥35mg/g for ceremonial) and higher catechin bitterness. At $3–$10 per 30g, it is the economically rational choice for cooking, baking, and milk-based drinks.

Authentic high-grade matcha is vivid green (CIELAB L* ≤52), smooth and silky to the touch (≤10μm particles), and has a fresh grassy-umami aroma. Yellow-green color, coarse texture, or hay/fishy aroma reliably indicate low quality or significant aging.

High-quality matcha measures CIELAB L* ≤52 and a* of −11 to −9 (green axis). Dull olive or yellow-green color (L* >58, a* >−7) indicates chlorophyll degradation to pheophytin from age, heat, or sun-grown leaves — a reliable quality proxy.

Matcha loses 50% of its L-theanine and significant chlorophyll content within 3 months of opening under typical conditions. Airtight, refrigerated storage slows degradation to maintain quality for 4–6 weeks post-opening.

Matcha grading is not regulated by any international standard. Japanese industry benchmarks include L-theanine ≥35mg/g for ceremonial, CIELAB L* ≤52 for color, and particle size ≤10μm — but these are voluntary and not enforced outside certification schemes.

High-quality matcha achieves a particle size of 5–10 microns — fine enough to remain suspended in water as a colloidal dispersion for several minutes and produce a smooth mouthfeel without grittiness.

Matcha's umami taste is produced by glutamic acid (~25% of free amino acids) and L-theanine, both elevated 3–5× by shade-growing. The same mechanism that reduces bitterness also increases savory sweetness — making shading essential to ceremonial quality.

Traditional matcha preparation requires three core tools: the chasen (bamboo whisk) with 80–120 prongs for foam formation, the chawan (ceramic bowl) sized for comfortable two-handed holding, and the chashaku (bamboo scoop) calibrated for 2–4g of matcha.

The Japanese tea ceremony (chado) is governed by four principles established by Sen no Rikyu in the 16th century: wa (harmony), kei (respect), sei (purity), and jaku (tranquility). Matcha is prepared and consumed in strict ritual context using chasen, chawan, and chashaku.

Zen Buddhist monks consumed matcha before and during meditation beginning in the 13th century, using its L-theanine and caffeine combination to maintain alert concentration during long sitting sessions (zazen). This medicinal and ceremonial use directly shaped Japanese tea ceremony.

Uji's status as Japan's premier matcha region dates to the late 14th century, when Shogun Ashikaga Yoshimitsu (1358–1408) designated Uji as the source of the finest tea for the shogunal court, establishing trade routes that persist as commercial relationships today.

Matcha and the tea ceremony shaped Japanese visual culture for 500 years: chashitsu (tea house) architecture invented the concept of intentionally minimal, wabi-aesthetic space that influenced global modernist design via Bruno Taut and other 20th century architects.

Matcha traces to Song dynasty China (960–1279 CE), where powdered tea was whisked in bowls as 'diancha' (point tea). Zen monk Eisai brought tea seeds and this preparation method to Japan in 1191, beginning Japan's tea cultivation tradition.

The global matcha market reached approximately $3.5 billion in 2023 and is projected to grow at 7.5% CAGR through 2030. This growth is driven by Western health consciousness, culinary applications, and specialty coffee shops adopting matcha lattes as a core beverage.

Sen no Rikyu (1522–1591) transformed matcha tea ceremony from an aristocratic display into wabi-cha — a practice centered on simplicity, imperfection, and transience. His four principles (wa, kei, sei, jaku) and minimalist aesthetics define Japanese tea ceremony to this day.

EGCG inhibits cancer cell proliferation and induces apoptosis in numerous cell lines at concentrations of 10–100μM in vitro. Human epidemiological studies of green tea and cancer risk are inconsistent; no RCT has established matcha as a cancer preventive at standard doses.

EGCG in matcha inhibits α-amylase and α-glucosidase — enzymes that convert starch and sucrose to glucose — reducing postprandial blood glucose rise by 10–29% in controlled studies when consumed with or before carbohydrate meals.

A 2006 Ohsaki cohort study of 40,530 Japanese adults found green tea consumption of ≥5 cups/day was associated with 26% lower cardiovascular mortality in women and 16% lower in men vs. <1 cup/day. Mechanistic RCTs confirm EGCG reduces LDL oxidation.

EGCG supplementation at doses >800mg/day has been linked to rare hepatotoxicity. Dietary matcha consumption (2–4g/day ≈ 270–560mg EGCG) appears safe for most individuals, but exceeding 5–6 servings/day, especially as supplements, carries dose-dependent liver risk.

Combined EGCG (~270mg) and caffeine (~40–68mg per 2g matcha) increases fat oxidation by 4–16% in human controlled trials. The thermogenic effect is estimated at 80–100 additional kcal/day — real but modest without accompanying diet and exercise changes.

Matcha delivers polyphenols at 2–3× higher bioavailability than equivalent steeped green tea because the whole leaf is ingested rather than discarded. Gut microbiome composition determines whether EGCG is converted to more-bioavailable metabolites, causing large individual variation.

Pure matcha powder contains 3–4 kcal per standard 2g serving, composed of ~1.4g carbohydrates, ~0.4g protein, and ~0.1g fat. A 240ml matcha latte with whole milk and no added sugar contains approximately 120–150 kcal.

A 2017 RCT by Dietz et al. found that 4g of matcha improved attention, information processing speed, working memory, and episodic memory vs placebo in 23 healthy participants. Effects attributed to L-theanine (97mg) and caffeine (40mg) combination.

Optimal matcha brewing temperature is 70–80°C (158–176°F). Boiling water (100°C) denatures L-theanine, accelerates catechin oxidation, and causes harsh bitterness. Let boiled water cool for 3–5 minutes or use a temperature-controlled kettle.

Matcha chlorophyll color is heat-stable to approximately 175°C (350°F) for short durations, but amino acid-derived flavors (L-theanine, GABA) degrade above 150°C. Higher culinary-grade doses (4–8g per 100g flour) compensate for flavor loss in baked goods.

Casein in dairy milk binds EGCG and other catechins, reducing their bioavailability by an estimated 20–30% compared to matcha prepared with water alone. Oat and rice milk have minimal binding effect.

Matcha has three standard preparations: usucha (2g/70ml water), koicha (4g/40ml), and latte (2g/180ml milk). Usucha is the everyday standard; koicha is a thick ceremonial paste; lattes use milk to balance matcha's intensity for western palates.

Matcha price tiers reflect grade, origin (Uji vs Nishio vs Kagoshima), harvest order (first-flush vs later), and processing method (stone-ground vs ball-mill). Ceremonial grade ranges $40–$80 per 30–40g tin; culinary grade $15–$40 per 100g. Cost per serving ranges from $0.30 to $4.00+.

Matcha should be stored airtight, away from light and strong odors, in a refrigerator after opening. The four degradation factors — oxidation, light, moisture, and heat — are all minimized by refrigerated airtight storage; quality declines measurably after 4–6 weeks in open air.

Life cycle assessments of Japanese green tea place carbon emissions at 1.5–3 kg CO₂e per kg of dry leaf product. Shade-growing adds 15–20% to energy inputs (net and post installation) but eliminates some pesticide applications. International shipping adds 0.1–0.3 kg CO₂e per kg.

Because matcha involves consuming whole leaf powder rather than an infusion, its catechin concentration is 10–15x higher per serving than brewed sencha or gyokuro. Caffeine content is 2–3x higher. Price per serving is 10–50x higher depending on grade.

Optimal usucha whisking uses a W-motion (not circular) with 80–100 prong chasen at the water surface, producing fine crema-like foam in 20–30 seconds. The W-motion aeration rate produces smaller, more uniform bubbles than circular whisking.

Soft water with 50–100 ppm total dissolved solids (TDS) extracts matcha's umami compounds most effectively. Calcium and magnesium ions above 150 ppm competitively bind L-theanine and suppress the smooth mouthfeel characteristic of high-grade ceremonial matcha.

Japan produces approximately 3,300 tonnes of matcha per year, with Uji (Kyoto Prefecture) historically dominant. Nishio (Aichi) now supplies ~40% of domestic production volume; Yame (Fukuoka) is renowned for premium koicha-grade matcha.

Ichibancha (first flush) matcha, harvested April–May, contains peak L-theanine and lowest catechin bitterness of the year. Later flushes (nibancha, sanbancha) have progressively lower amino acid content and higher bitterness.

Matcha production requires 7 steps: shading (20–30 days), hand harvest, steam fixation (15–25 seconds, 100°C steam), air cooling, belt drying, de-stemming/de-veining to produce tencha, and stone grinding at 30–40g/hour.

JAS-certified organic matcha requires three or more years of chemical-free cultivation and annual third-party inspection. The EU MRL (maximum residue level) for pesticides is 0.01mg/kg for non-approved substances, making residue compliance a key export consideration.

Under 70–90% shade, Camellia sinensis leaves cannot complete the photosynthetic steps that convert L-theanine into catechins via the phenylpropanoid pathway. L-theanine and glutamate accumulate 3–5× above sun-grown levels as a result.

Matcha tea plants are shaded for 20–30 days before the spring harvest, blocking 70–90% of sunlight. This suppresses photosynthetic conversion of L-theanine to catechins, tripling or quadrupling L-theanine and chlorophyll concentrations relative to sun-grown tea.

Traditional granite matcha millstones grind tencha at 30–40 grams per hour — a rate so slow that it prevents the frictional heat that would degrade L-theanine and chlorophyll. One millstone produces ~40g of matcha per hour at standard RPM.

Tencha is shade-grown tea leaf that is steamed, air-dried flat (not rolled), then de-stemmed and de-veined before stone-grinding into matcha. The flat drying and removal of stems and veins distinguish it from all other green tea forms.