Characteristics of shaded tea (matcha)

Characteristics of matcha marketed in Japan and other countries

Matcha tea is now a global boom. Matcha is a finely powdered green tea

commonly used in chanoyu (tea ceremony). Matcha has an elegant aroma

which, in concert with strong umami and sweetness balanced with

pleasant astringency, creates perfect harmony. Matcha is dissolved in hot

water, and all of the tea’s beneficial nutrients can be absorbed by the body,

perfect for drawing out the flavors of Japanese confectionery and cuisine.

The matcha market is expanding beyond original drinks to the food market.

The young tea leaves are shaded from

direct sunlight. Harvested shoots are

immediately steamed then turned into

tencha by drying without rolling, and

finally ground in a stone mill. The new

shoots that the plant produces under

shade develop a deep green color,

establish an enriched umami taste, and

have a unique aroma. Leaves of these

plants have increased chlorophyll and

amino acid content with lower levels of

catechins.

By shading the new shoots, chlorophyll content increases, and the [a] value, which is an indicator of red and green in the

Munsell color system, decreases. This means that even in commercially available matcha, the [a] value decreases as the price

of matcha increases. In addition, the content of theanine, a kind of amino acid, is also increased by shading. Generally, the

higher the theanine content, the higher the price and quality. The theanine content of high-grade matcha on the market is often

1-2% (or more) higher than low-grade matcha. High-grade matcha has a deep-green color, a high theanine and arginine

content, and a low catechin content, so its health benefits will be excellent.

What is matcha ?!

Matcha is a superfood with flavor, functionality and culture

Matcha is principally uesd in theJapanese tea ceremony (chanoyu).

A finely powdered tea made fromtencha, is grown in the shadebefore processing

Tea plants are shaded with black nettingattached to trellises from the time the first flushstarts to appear.

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other

countries

Price and [a] value of matcha tea sold in Japan and othercountries

-18

-14

-10

-6

-2

0 10,000 20,000 30,000

Gre

en

M

anns

ellc

olor

[a]

R

ed

Market price of Matcha in Japan and other countries ( Yen/100g)

0

10

20

30

40

50

0 10,000 20,000 30,000

The

anin

e co

nten

t（

mg/ｇ）

Market price of Matcha in Japan and other countries（Yen/100g)

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other countries

Theanine contnt of matcha tea sold in Japan and othercountries

ShootsMatcha

Tencha

Benefit of matcha against stress

Low-grade matcha

Caffeine

ArginineTheanine

EGCG

(EGCG: Epigallocatechin

gallate)

CE/TA =10.64

Caffein

Arginine

Theanine

EGCG

High-grade matcha

CE/TA = 1.79

Stress reduction by high-grade matcha

High-grade matcha marketed in Japan and other countries

If you want to relieve stress with matcha, a high-grade matcha should be selected (CE/TA ≤ 2.0).

0

3

6

9

12

15

0 10 20 30 40 50

CE

/TA

rat

io

Theanine (mg/g)

Japan

2

32/77

Stress-reducing effect is expected

20’s

Matcha 3 g in 500 mL water

Matcha 1.5 g per cookie(3 pieces)

0

10

20

30

40

50

60

High-grade Low-grade

sAA

(mar

ker o

f str

ess)

Matcha drink

Basal level

After intake

Basal level

After intake

Measurement of salivary α-amylase

0

3

6

9

12

15

0 10 20 30 40 50

CE

/TA

rat

io

Theanine (mg/g)

Other countries

2

1/67

Theanine (T) + Arginine (A)

Caffeine (C) + EGCG (E)Molar ratio of CE/TA =

Theanine exhibits an excellent stress-reducing effect on mice and

humans. However, the effect of theanine is antagonized by caffeine

and epigallocatechin gallate (EGCG), which are two major components

of green tea. In contrast, the stress-reducing effect of theanine is

enhanced by arginine, which is the second most abundant amino acid

in Japanese matcha. An effective stress-reducing outcome is only

possible when the molar ratio of (caffeine (C) + EGCG (E)) / (theanine

(T) + arginine (A)) is 2 or less. Matcha with a CE/TA ratio of 2 or less is

high-grade matcha, and if the ratio is greater than 2, it is a low-grade

matcha in terms of reducing stress.

As a marker of stress, salivary α-amylase activity (sAA) was measured.

The basal level of sAA before matcha intake was not different between

the participants of high-grade and low-grade matcha groups. The

participants drank matcha (3 g/500 mL water) for a week. The level of

sAA after matcha intake was significantly lowered in the high-grade

matcha group. Similarly, when eating cookies containing matcha (4.5 g/

3 pieces), sAA was significantly reduced in the high-grade matcha

group. Both drinking high-grade matcha or eating cookies with it

reduced stress. On the other hand, there was no change in stress in the

low-grade matcha group. 0

10

20

30

40

50

60

High-grade Low-grade

sAA

(mar

ker o

f str

ess)

Matcha cookie

Basal level

After intake

Basal level

After intake

The stress-reducing effect of matcha marketed in Japan and

other countries was assessed. When people ingested 3 g of

these matcha per day, a stress-reducing effect was expected.

About half of matcha sold in Japan is expected to reduce

stress versus only one brand of matcha marketed in other

countries. Almost all matcha brands in other countries had

low amounts of theanine and arginine and high amounts of

caffeine and EGCG. Matcha is essentially rich in theanine

and poor in catechin, but not all marketed matcha satisfies

these two conditions.

The power of theanine in matcha

Modern life can cause stress in people, and the accumulation of

stress is strongly linked to various diseases. Intervention of stress-

induced alterations with dietary supplements is a potential

therapeutic strategy for a healthy life. Reducing stress with matcha

may become a new health-giving strategy for achieving good daily life.

Stress

Adrenal hypertrophy

Hypothalamus

CRHPituitary gland

ACTHAdrenal cortex

Stress

Glutamatergic nerve

Glutamate

Theanine

HPA axis

CORT

Single housing(1 week)

Confrontational

housing

(1 day)

Partition

Establishing

territoriality

Psychosocial Stress

The presence of

others is stress

Adrenal hypertrophy

Stress Loading

Group housing

What is Stress?

The presence of others is stress

I’m irritated.

I’ｍpissed

off.

3

4

5

6

7

0 0.5 1 1.5 2 2.5 3 3.5

Ad

ren

al

(mg

/mo

use)

Theanine (mg/kg)

Theanine Suppresses Stress

0

0.5

1

1.5

2

2.5

Ad

ren

al

gla

nd

s (

mg

/kg

)

Test

Placebo

Anti-Stress Effect

of Matcha

0

1

2

3

4

5

6

7

Ad

ren

al g

lan

ds

（m

g）

Test

Placebo*

Tea Components in Matcha

High-grade

matcha

Low-grade

matcha

High-grade

Low-grade

University of Shizuoka

Benefit of Matchaagainst Stress

Stress Reduction by High-grade Matcha

Matcha Marketed in Japan and Other Countries

If you want to relieve stress with matcha, a high-grade matcha should be selected (CE/TA ≤ 2.0).

0

3

6

9

12

15

0 10 20 30 40 50

CE

/TA

ra

tio

Theanine (mg/g)

Japan

2

32/77

Stress-reducing

effect is expected

0

3

6

9

12

15

0 10 20 30 40 50

CE

/TA

ra

tio

Theanine (mg/g)

Other countries

2

1/67

The Power of Theanine in Matcha

Stress

Caffein

Arginine

Theanine

EGCG

High-grade

Matcha

Low-grade

Matcha

Caffeine

ArginineTheanine

EGCGTheanine(T) + Arginine(A)

Caffeine(C) + EGCG(E)

10.64CE/TA=1.79

Molar ratio of

CE/TA

20’s

Matcha 3 g in 500 mL water

0

10

20

30

40

50

60

High-grade Low-grade

Ma

rke

r o

f s

tre

ss

Matcha in water

Base v

alu

e

Afte

r inta

ke

0

10

20

30

40

50

60

High-grade Low-grade

Ma

rke

r o

f s

tre

ss

Matcha in cookie

Base v

alu

e

Afte

r inta

ke

Matcha 1.5 g per cookie(3 pieces)

Base v

alu

e

Afte

r inta

ke

Base v

alu

e

Afte

r inta

ke

Measurement of salivary amylase

Modern life can cause stress in people. Reducing stresswith matcha may become a new health-giving strategyfor achieving good daily life.

University of Shizuoka

GenmaichaThis is Bancha, in which

poprice and Genmai are added,having good flavor.

HojichaThis is lower grade tea, madefrom Bancha by roasting atabout 200℃ for a fewminutes.

Tea

(Camellia sinensis)

Non-oxidized tea

(green tea)

Steamed(mainly Japanese)

Pan-fired(mainly Chinese)

Lightly oxidized tea White tea

Semi-oxidized tea Oolong tea

Oxidized tea Black tea

The Classification of Tea

Green tea Ｂlack teaCatechins ⇒ Theaflavins, ThearubiginsChlorophyll ⇒ PheophytinVitamine C ⇒ Nothing (Oxide, Hydrolyzate)Fresh, Grassy⇒ like frowerly or fruity

Green tea ⇄ Black tea

Steamed green

teas

Sencha

Gyokuro

Tencha

Matcha

Bancha

Reprocessedteas Hojicha, Genmaicha etc.

This is the most popular typeof tea in Japan.

This is the finest tea in Japan, and its taste is a tender sweet astringency and special flavor.

Tencha is not suitable for drinking without grinding with a mortar and used for the production of MATCHA

Gyokuro and Tencha, unlike Sencha, are cultivated under shade and have high amino acid content

Sencha made from shoots grown in the sun is a characteristic of the refreshing flavor with a green note.

The Classification of Tea in Japan

There are quite a lot of tea made in the world, but it is largely classified according to the degree of oxidization. Among them, Japanese green tea is non oxidized, and is steamed tea which is a distinctive tea in the world different from pan fired green tea in China

Excellent Character of Japanese Green Tea

☆ Have a long history ☆ Tea look a needle☆ Color is green ☆ Culturally rich☆ Superior cultivar ☆ Umami is strong☆ Beautiful tea field ☆ V.C content is high ☆ High technology ☆ Good for the body

Matcha made from the young tea leaves are shaded from direct sunlight. Harvested shoots are

immediately steamed then turned into tencha by drying without rolling, and finally ground in a

stone mill. The new shoots that the plant produces under shade develop a deep green color, establish an enriched

umami taste, and have a unique aroma. Leaves of these plants have increased chlorophyll and amino acid content with

lower levels of catechins.

A finely powdered tea made from tencha,is grown in the shade before processing

Tea plants are shaded with black netting attached totrellises from the time the first flush starts to appear.

0

10

20

30

40

50

0 10,000 20,000 30,000

Th

ean

ine

con

ten

t （m

g/ ｇ）

Market price of Matcha in Japan and other countries（Yen/100g)

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other countries

Theanine contnt of matcha tea sold in Japan and othercountries

Shoots

MatchaTencha

90

95

100

105

110

115

0 10,000 20,000 30,000

Hu

e a

ng

le [

h]

Market price of Matcha in Japan and oter countries(Yen/100g)

0

2

4

6

8

10

12

0 10,000 20,000 30,000

EG

CG

/EG

Cra

tio

Market price of Matcha in Japan and other countries(Yen/100g)

Price and Hue angle[h] value of matcha tea sold in Japan and other countries

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other countries

Matcha packages marketed in Japan and other countries

EGCG/EGC ratio of matcha tea sold in Japan and othercountries

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other

countries

Price and [a] value of matcha tea sold in Japan and othercountries

-18

-14

-10

-6

-2

0 10,000 20,000 30,000

Gre

en

M

ann

sell

colo

r [a

] R

ed

Market price of Matcha in Japan and other countries (Yen/100g)

〇；Domestic sale made in Japan

●；Other countries sales made in Japan

●；Other countries sales made in other countries

Color characteristics of matcha

Chemical composition characteristics of matcha

Characteristics of Matcha