Japanese green tea, or matcha, is a favorite ingredient for many food enthusiasts. There are some fascinating secrets about this delicious and nutritious food that you might not know.
Matcha has become a familiar ingredient in cuisine, widely used in restaurants and bakeries, while offering numerous health benefits.
1. Matcha is made from tea leaves, not steeped tea.
Matcha is pure powder ground from tea leaves. (Photo: @kylebc86 / Instagram).
Matcha means “pure leaf powder.” When you drink matcha, you are enjoying the actual tea leaves, not just brewed tea. Therefore, along with the fact that the tea is grown in the shade, matcha contains more nutrients and antioxidants compared to regular green tea. After being harvested and dried, the tea leaves are ground into a fine powder.
2. Matcha originated in China but became popular in Japan.
The cultivation of green tea began in China during the Tang Dynasty (7th-10th centuries) and was later used in Buddhist meditation rituals. Around the 12th century, tea powder was brought from China to Japan. As green tea lost popularity in China, Japanese monasteries and nobility embraced this food.
Due to the complex processing methods, most people did not have the opportunity to use matcha until a more efficient production method emerged around the 18th century.
3. A cup of matcha contains 10 times the antioxidants of regular green tea.
Matcha contains a special antioxidant layer called catechin. (Photo: @kissatea/Instagram).
Since matcha is virtually pure tea leaves, you will receive all the benefits of tea, including a higher amount of antioxidants compared to other foods like pomegranates, blueberries, and acai berries.
Matcha tea also contains a unique layer of antioxidants called catechin, which is not found in other foods. They combat the effects of free radicals resulting from pollution, UV rays, radiation, and chemicals that can damage cells and DNA.
4. Not all matcha is the same; some varieties are very expensive.
Consumers know that matcha can be quite pricey, with a wide range of choices and quality. Matcha is divided into two types: koicha, which has a higher amount of pure tea, and usucha, which contains less.
Due to the different compositions, these types of matcha are also used for different purposes. The highest quality matcha is the brightest in color and has the best flavor, costing about $1 per gram. Lower quality matcha tends to be duller in color and more bitter in taste.
5. The L-Theanine compound in matcha helps you stay alert longer than coffee.
Coffee still contains more caffeine than matcha. However, thanks to an amino acid called L-Theanine that increases dopamine and serotonin levels, matcha helps you relax and concentrate throughout the day.
6. Drinking matcha is good for health and aids in weight loss.
Matcha has many health benefits, including weight loss. (Photo: @jadeleafmatcha / Instagram).
Studies have shown that matcha can boost the body’s fat-burning ability by up to four times the normal rate. But remember, this does not include matcha cream, smoothies, or pastries, but only the tea itself, which is almost calorie-free.
7. Matcha latte limits the effects of matcha.
Matcha latte, with its gentle blend of tea and warm milk, is a favorite drink for many. However, a protein in milk called casein binds with catechin in matcha, limiting the health benefits.
8. Why does matcha powder have a fishy smell?
Essentially, matcha and Japanese green tea tend to have a fresh and slightly “ocean-like” scent. When these two aromas combine, many people may perceive a “fishy” smell. However, the truth is that the fishy smell is a completely different scent.
Most green tea drinkers are usually exposed to green tea that has been steamed, which removes most of the fresh and “ocean-like” flavors. In the production of green tea, this is referred to as “stale taste.” This is because the Vietnamese preference for tea favors the nutty and crisp flavor of pan-fried tea.
If you delve deeper, the main component that creates the fishy smell in matcha is called Dimethyl Sulfide (DMS).
This component contributes to the sweet and fatty aroma found in some foods, like beer, dairy products, and even tea.
However, at slightly elevated levels, this component can create a “sea-like” flavor. And this is the “seaweed” smell often found in matcha.
All types of green tea contain DMS. But Japanese green tea has a higher concentration. This is because Japanese tea is steamed during processing. The pan-fried green tea varieties from Vietnam and China also contain this component but in very low amounts.
The higher the quality of Japanese green tea, the more DMS it contains. This is because premium varieties are well-cared for and rich in amino acids. With more amino acids, DMS is naturally present.
The fresh green scent with a slight “ocean-like” aroma is not a bad smell. Instead, it is a distinctive flavor characteristic of Japanese green tea.
The actual fishy smell in tea is a different story. A fishy odor resembling metal or rotten eggs signifies poor quality tea. This indicates that the tea may be of low quality, too old, or improperly stored. Green tea that is kept too long or exposed excessively to light will develop a smell reminiscent of rusted metal or rotten eggs.
