. doi: 10.3390/molecules26010085

. Published online 2020 Dec 27

Joanna Kochman, Karolina Jakubczyk,^* Justyna Antoniewicz, Honorata Mruk, and Katarzyna Janda

Abstract

Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins. Green tea contains four main catechins, i.e., (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate (EGCG), of which the latter is the most active and abundant and matcha is their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high content of antioxidant and anti-inflammatory substances. Studies confirming the high antioxidant potential of tea beverages claim that it originates from the considerable content of catechins, a type of phenolic compound with beneficial effects on human health. Due to its potential for preventing many diseases and supporting cognitive function, regular consumption of matcha may have a positive effect on both physical and mental health. The aim of this review was to compile the health benefits of matcha tea. It is the first such review to be undertaken, and presents its main bioactive compounds in a systematic manner.

Keywords: matcha, green tea, catechins, EGCG, Camellia sinensis, chemical composition, health-promoting effect, polyphenols

1. Introduction

Tea is one of the most consumed beverages, second only to water, in many societies [1]. Its distinctive flavour, aroma and health-promoting effects are highly valued around the world, as are its socio-cultural connotations [2,3]. Green tea is available in many variants: in the form of loose leaves, packed into teabags or powdered [4]. Matcha is a powdered type of Japanese green tea (Camellia sinensis) of the Tencha variety [5]. The popular beverage has been growing around the world [6]. It is particularly rich in antioxidant compounds as a result of the special cultivation method [7,8]. According to the traditional method, for the majority of the growth period, the tea bushes are covered using bamboo mats to shade the leaves from excessive direct sunlight [4]. In the course of this process, plants are able to produce higher amounts of amino acids and bioactive compounds, including chlorophyll and theanine, responsible for the unique, non-bitter taste and the characteristic, vibrant colour of matcha. As a result, matcha is highly valued for its quality and regarded as the most aromatic green tea [5,9].

Reference:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796401/