About Tea Matcha

Components of Matcha

Matcha
Rich Flavor, All the Benefits of the Entire Tea Leaf

As with the loose-leaf teas, the main water-soluble components of matcha are theanine (an amino acid), caffeine, tannin and vitamin C.  Theanine is the source of the tea’s flavor, caffeine the source of its bitterness, and tannin the source of its astringency.  But the big difference between matcha and the regular loose-leaf teas is that the nutritional and health benefits of the loose-leaf teas are limited to the water-soluble components that are extracted as the leaves steep in the hot water.  Not so with matcha.  Since matcha is basically a finely ground form of gyokuro, it contains all the water-soluble components of gyokuro PLUS all the insoluble components of the tea leaf.  That means that you ingest an abundance of vitamin A (and some fiber) in addition to the regular water-soluble components.

Because matcha is derived from shade-cultivated gyokuro leaves, it, like gyokuro, is relatively high in caffeine and theanine.  However, thanks to the calming effect of the theanine, the overall effect of the caffeine is said to be gentler and more gradual than that of coffee.  And because of the relatively low tannin content, matcha has a fairly low amount of astringency, making it easy to drink.

For more information about the components of matcha, please visit our Components page.


Top of Page