Matcha is a finely ground variety of green tea, known for its use in the traditional Japanese tea ceremony. Originating in Japan, matcha is prized for its rich flavor and numerous health benefits.

Matcha is produced from green tea leaves that have been shaded for several weeks before harvest. This process increases the chlorophyll and amino acid content of the leaves, giving matcha its characteristic bright green color and a sweet, umami flavor. The leaves are then dried and ground into a fine powder.

Habitat and Cultivation

Matcha is primarily grown in Japan, in the regions of Uji (Kyoto), Nishio (Aichi), Shizuoka, and Kyushu. The cultivation of matcha requires particular care, especially regarding the shading of the plants before harvest.

Industrial Production Process

• Cultivation. The production of Matcha begins with the cultivation of tea plants (Camellia sinensis) under specific conditions. About 3-4 weeks before harvesting, the plants are covered to reduce exposure to direct sunlight. This process increases chlorophyll and amino acid content in the leaves, giving Matcha its characteristic sweet flavor and intense green color.
• Harvesting. The tea leaves, known as tencha when destined for Matcha production, are handpicked. Only the youngest and highest quality leaves are selected for Matcha production.
• Steaming. Immediately after harvesting, the leaves are briefly steamed to prevent oxidation and preserve the color and nutrients.
• Drying. The leaves are then dried to remove any residual moisture.
• Removal. Before grinding, stems and veins are removed from the leaves to ensure the fineness of the Matcha powder.
• Grinding. The dry leaves are ground into a fine powder using stone mills. This slow and careful process prevents the leaves from overheating, preserving the flavor and color of the Matcha.
• Packaging. The Matcha powder is packaged immediately after grinding to preserve its freshness, color, and nutritional properties.

Nutritional Properties and Benefits

Rich in antioxidants, particularly catechins like EGCG (1), matcha offers health benefits, including reducing the risk of heart disease (2) and improving metabolism. It also contains L-theanine, which promotes relaxation (3), concentration and which also works as an antidepressant (4).

Uses

Tea Ceremony: Matcha is at the heart of the Japanese tea ceremony, where it is prepared and served according to centuries-old traditions.

Food and Beverages: Beyond traditional consumption, matcha is used in a variety of food and beverage products, such as matcha lattes, sweets, ice cream, and even cocktails.

Health and Wellness: Thanks to its health benefits, matcha is also used in dietary supplements and body care products.

Environmental Impact

The cultivation of matcha can have an environmental impact, especially if not managed sustainably. However, there are growing efforts to produce organic matcha and sustainable farming practices in Japan.

Conservation

Matcha should be stored in an airtight container, away from light, moisture, and strong odors, to preserve its flavor and nutritional properties.

References_____________________________________________________________________

(1) Kochman J, Jakubczyk K, Antoniewicz J, Mruk H, Janda K. Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules. 2020 Dec 27;26(1):85. doi: 10.3390/molecules26010085. PMID: 33375458; PMCID: PMC7796401.

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.

(2) Iwai R, Ishii T, Fukushima Y, Okamoto T, Ichihashi M, Sasaki Y, Mizuatni KI. Matcha and Its Components Control Angiogenic Potential. J Nutr Sci Vitaminol (Tokyo). 2021;67(2):118-125. doi: 10.3177/jnsv.67.118. PMID: 33952732.

Abstract. The brain needs the appropriate capillary networks to maintain normal brain function. Since previous studies showed age-related decrease in the cortical capillaries, it is suggested that protection against capillary aging is critical for maintaining brain function. Epidemiological studies have indicated that brain functions were protected from age-related decline by the long-term consumption of matcha. However, whether matcha has protective effects on capillary aging has not been studied yet. In this study, we utilized Flt1-DsR mice that expressed a red fluorescent protein in vascular endothelial cells to visualize cortical capillaries clearly. We found that cortical capillary density decreased in aging Flt1-DsR mice. Our results of the aortic ring assay and tube formation assay revealed that matcha and its components vitamin K1 and lutein, which are abundant in matcha powder, enhanced the angiogenic potential. Moreover, we evaluated the effect of long-term ingestion of matcha on mouse cortical capillary aging by using imaging experiments. The capillary density of the Flt1-DsR mice, which were fed matcha-containing food, indicated the protective effects of matcha ingestion on capillary aging in a limited cortical layer. These results suggest that biological regulation of matcha and its components affect the angiogenic potential, which is related to the prevention of capillary aging.

(3) Unno K, Furushima D, Hamamoto S, Iguchi K, Yamada H, Morita A, Horie H, Nakamura Y. Stress-Reducing Function of Matcha Green Tea in Animal Experiments and Clinical Trials. Nutrients. 2018 Oct 10;10(10):1468. doi: 10.3390/nu10101468. 

Abstract. Theanine, a major amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against theanine. The stress-reducing effect of matcha was examined with an animal experiment and a clinical trial. The stress-reducing effect of matcha marketed in Japan and abroad was assessed based on its composition. The stress-reducing effect of matcha in mice was evaluated as suppressed adrenal hypertrophy using territorially-based loaded stress. High contents of theanine and arginine in matcha exhibited a high stress-reducing effect. However, an effective stress-reducing outcome was only possible when the molar ratio of caffeine and epigallocatechin gallate (EGCG) to theanine and arginine was less than two. Participants (n = 39) consumed test-matcha, which was expected to have a stress-reducing effect, or placebo-matcha, where no effect was expected. Anxiety, a reaction to stress, was significantly lower in the test-matcha group than in the placebo group. To predict mental function of each matcha, both the quantity of theanine and the ratios of caffeine, EGCG, and arginine against theanine need to be verified.

Shigeta M, Aoi W, Morita C, Soga K, Inoue R, Fukushima Y, Kobayashi Y, Kuwahata M. Matcha green tea beverage moderates fatigue and supports resistance training-induced adaptation. Nutr J. 2023 Jul 5;22(1):32. doi: 10.1186/s12937-023-00859-4. 

(4) Kurauchi Y, Ohta Y, Matsuda K, Sanematsu W, Devkota HP, Seki T, Katsuki H. Matcha Tea Powder's Antidepressant-like Effect through the Activation of the Dopaminergic System in Mice Is Dependent on Social Isolation Stress. Nutrients. 2023 Jan 22;15(3):581. doi: 10.3390/nu15030581. 

Abstract. Matcha tea powder is believed to have various physiological benefits; however, its detailed mechanism of action has been poorly understood. Here, we investigated whether the mental state of mice, due to social isolation stress, affects the antidepressant-like effect of Matcha tea powder by using the tail suspension test. Oral administration of Matcha tea powder reduced the duration of immobility in the stress-susceptible C57BL/6J strain, but not in BALB/c strain. In C57BL/6J mice, SCH23390, a dopamine D1 receptor blocker, prevented Matcha tea powder from exerting its antidepressant-like effect. Matcha tea powder also increased the number of c-Fos-positive cells in the prefrontal cortex (PFC) region and the nucleus accumbens (NAc) region in C57BL/6J mice, but not in BALB/c mice. In contrast, Matcha tea powder did not change the number of c-Fos-positive cells in the ventral tegmental area (VTA) region. Notably, C57BL/6J mice with a shorter immobility time had a higher number of c-Fos-positive cells in the PFC, NAc, and VTA regions. However, no such correlation was observed in the stress-tolerant BALB/c mice. These results suggest that Matcha tea powder exerts an antidepressant-like effect through the activation of the dopaminergic system including the PFC-NAc-VTA circuit and that mental states are important factors affecting the physiological benefits of Matcha tea powder.