Course:FNH200/Projects/2024/Matcha

Introduction

Matcha, a vibrant green powdered tea, is celebrated for its high levels of catechins, antioxidants, and L-theanine, which are known to aid in weight loss, reduce cardiovascular risks, and promote relaxation. Its origins date back to the Tang Dynasty in China, where tea leaves were steamed and formed into bricks, evolving into powdered tea during the Song Dynasty. In the 12th century, Zen Buddhist monk Eisai introduced matcha to Japan, where it gained prominence in monasteries for enhancing meditation practices. This introduction led to the development of the formal tea ceremony (chanoyu), refined by tea master Sen no Rikyū in the 16th century, emphasizing harmony, respect, purity, and tranquility, and cementing matcha's cultural significance.

Matcha tea powder.

A cup of matcha tea.

Today, matcha enjoys global popularity, appreciated for its unique flavor and health benefits, with scientific research highlighting its antioxidant properties. From traditional ceremonies in Japan to modern culinary applications worldwide, matcha remains a symbol of mindfulness, wellness, and cultural tradition, bridging ancient practices with contemporary lifestyles.

An industrial tencha mill, grinding leaves into a fine powder.

Production Process

Matcha is made from leaves of specific strains of the plant Camellia Sinensis L., also known as Thea sinensis. These strains – samidori, okumidori, yabukita – are mainly cultivated in Uji, Japan, and have unique characteristics that contribute to the umami flavor and intense green color of matcha.

Shading is the most crucial part of the production process. Six weeks before harvesting, fields of tea leaves are covered to reduce the amount of sunlight that reaches them. This reduces the photoinduced stress and photoinhibition that lowers the quality of harvested tea leaves. This causes the leaves to increase in caffeine, L-theanine, and chlorophyll production.

Upon harvesting, only the smallest, youngest, and greenest leaves are picked. Harvested leaves are steamed to stop enzymatic activity, prevent oxidation and preserve their nutrients and color. Steamed leaves are thoroughly dried with wind and heat to create tencha. The dried tencha leaves are then stored in a refrigerated environment until the next production process is ready.

Tencha is slowly ground into matcha powder in a controlled environment using a traditional stone mill to ensure that the color, nutritional value, and overall quality is not lost to excessive speed and temperature. After the matcha powder has been formed, it is immediately packed into airtight containers to maintain freshness during transportation and storage.

At home, matcha should be kept in an airtight container in a cool, dark environment to prolong shelf-life; humidity, warmth and light cause matcha to degrade faster and can lead to a stale/metallic taste and loss of color.

Unique Taste and Flavor Components

• Umami: Matcha has a rich umami flavor, which is a savory taste often described as “meaty” or “brothy.” This is due to high levels of amino acids, particularly L-theanine that is produced from growing the leaves in the shade during production.
• Bitterness and Sweetness: The balance between bitterness and sweetness is influenced by the catechins (a type of antioxidant) and the natural sugars in the leaves.
• Grassy taste: Matcha can sometimes taste "like grass" because of its high chlorophyll content and the presence of vegetal compounds. This is more pronounced in lower-quality matcha.

Chemical Composition

• Catechins: These are antioxidants, specifically epigallocatechin gallate (EGCG), which is abundant in matcha.
• L-Theanine: An amino acid that contributes to matcha's umami flavor and has calming effects.
• Chlorophyll: The green pigment responsible for the vibrant color and some of the vegetal taste.
• Caffeine: Matcha contains caffeine, though typically less than coffee. The caffeine in matcha is often accompanied by a more sustained energy release due to L-theanine.
• Phenolic Acids: Secondary plant metabolite, which is characterized by its high antioxidant and anti-inflammatory potential.
• Rutin: Polyphenolic compound, which is an antioxidant.
• Quercetin: Phytochemical that has been observed to normalize carbohydrate metabolism by inhibiting glucose absorption.
• Vitamin C: Exogenous antioxidant and an essential micronutrient.

Health Benefits

• Antioxidants: Matcha is rich in antioxidants, which can help protect cells from damage and support overall health.
• Improved Focus and Calm: The combination of caffeine and L-theanine can enhance mental clarity and focus while promoting relaxation.
• Boosted Metabolism: Some studies suggest that matcha can help boost metabolism and aid in weight management.
• Heart Health: The catechins in matcha can contribute to improved heart health by reducing cholesterol levels and lowering blood pressure.
• Detoxification: Chlorophyll in matcha may help with detoxification processes in the body.

Standards and Regulations

Since matcha is a type of green tea, the Canadian Food and Drug Regulation information can be found under Division 20: Tea. The specific subsections concerning matcha are Subsection 1 and 4. Subsection 1 regulates the general definition of tea, which “shall be the dried leaves and buds of Thea sinensis (L.) Sims prepared by the usual trade processes.” Subsection 4 regulates green tea specifically, which “shall contain, on the dry basis, not less than 33 per cent water-soluble extractive … and not less than four per cent and not more than seven per cent total ash.”

Labelling

There are no food-specific labelling requirements or exemptions for matcha. Matcha products must simply follow the core labelling requirements, such as common name and list of ingredients. Some products may make claims or statements, such as being organic.

Ceremonial Grade

Some matchas may claim to be “ceremonial grade”, which is known to be the highest grade of matcha in Japanese culture, made from young tea leaves, without stem or vein residue. However, there is actually no Canadian standard or regulation for ceremonial grade matcha, so such claims are largely meritless in Canada. However, ceremonial grade matcha is often preferred in higher end products for its flavor and color components such as a reduced "grass flavor" or a more vibrant green color.

Exam Question

Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

Correct Answers:

C) To prevent oxidation and maintain freshness

Explanation:

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.