Ability tea is good for health, but some people should be careful when eating it!----Part One

Matcha first emerged in the Tang Dynasty and was called "mocha". Tencha refers to grinding tea leaves into powder by hand using a stone mill. It is a necessary process before tea leaves are decoctioned or cooked for drinking.

Tencha emerged in the Tang Dynasty (some say Wei and Jin), flourished in the Song Dynasty, and formed a tea fighting culture. In the Ming Dynasty, the method of brewing tea became popular. With the changes in tea production technology, the habit of drinking late tea gradually disappeared.

However, during the Song Dynasty, the drinking method of late tea was introduced to Japan, and it was later called "Matcha". It has continued to develop to this day, and returned to China at the end of the 20th century.

Is matcha just green tea ground into Powder?

From a nutritional perspective, matcha can be simply understood as green tea powder.

However, Matcha has very detailed regulations from variety selection, planting and cultivation to processing technology. It can be said to be a higher-end specific product among green tea powders. Green tea powder that does not meet these requirements cannot be called Matcha.

1 Shade planting to enhance taste and color

Shade planting can improve the carbon metabolism and nitrogen metabolism of tea trees, reduce the content of tea polyphenols with astringency and astringency, and increase the content of theanine that gives matcha a refreshing taste [2]. The national standard clearly requires that the theanine mass fraction of matcha is at least ≥0.5%.

When grown in the shade, the chlorophyll content of matcha will also increase, which is why matcha has a bright color. Chlorophyll has strong antioxidant and anti-inflammatory activity.

2 Antioxidant capacity is stronger than green tea

The antioxidant activity of green tea is directly proportional to its polyphenol content. Although shade cultivation reduces the content of tea polyphenols, grinding increases the extraction of polyphenols.

Researchers brewed three different types of green tea at different temperatures and times, including bagged tea, loose tea and matcha, and found:

For all green teas, the antioxidant capacity increases as the temperature of the tea water increases;

When brewed in 100°C water for 3 minutes, bagged and loose tea leaves have the best antioxidant capacity;

Matcha has the highest antioxidant capacity parameters and the shortest extraction time, only 1 minute at 100℃ .

This is easier to understand. After brewing matcha, there is not only tea soup but also the tea itself~

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