Japanese tea matcha

Japanese Tea Matcha
Lebed Y.V. (ZAO “Natural Ingredients”, Moscow)
Tencha can then be de-veined, de-stemmed, and properties of traditional green tea, which becomes stone ground to the fine, bright green, talc-like more and more popular in our country every year. powder known as matcha. This tea is so rich in However few people know that there’s a sort of chlorophyll that its green color seems unnatural. tea, which antioxidant activity is ten times as In addition to being drunk in the traditional higher than the activity of other sorts of green tea. Company “Natural Ingredients”, Russian Japanese food industry as flavoring and an expert in biochemistry, pharmacology and ingredient in such Japanese products as rice buns mochi, noodles soba, etc. Matcha is now a compounds, presents the unique Japanese tea common ingredient in sweets. It is used in biscuits and wafers, chocolates, candy, desserts, Matcha is an integral part of Japanese tea such as cakes and pastries, cookies, pudding, mousse, and green tea ice cream. Matcha is added into dairy produce, yogurts as well as antioxidants in matcha is much higher in comparison with such famous in antioxidants This Japanese tea is also in great demand in products as grape and spinach. Matcha contains the production of functional food (cereals, Epigallocatechin gallate in quantity (61 % of total healthy breakfasts, candy sticks, etc.). catechins), which possesses apparent antioxidant Company “Natural Ingredients” cooperates and anticancer activity. Matcha also contains only with the leading matcha suppliers and theanine, a specific amino acid, which is capable presents tea of highest quality. Due to high to increase the glial cells of the brain when taken quality Japanese tea matcha is recommended as with food. The unique combination of amino functional component of healthy food products acids and caffeine in matcha has a beneficial effect on the nervous system, that’s why matcha constantly expands the range of the products and products containing this tea improve offering new kinds of natural plant raw material, memory, attention concentration and restore which is thoroughly examined” – says Natalia Buzdalina, General Director of the company Due to high concentration of chlorophyll “Natural Ingredients”. “We are sure that matcha improves immunity, cardiovascular products containing matcha tea will soon be system functions, increases Hb formation and very popular among the domestic consumer. At tolerance of organism. In comparison with other present we see the growth of interest in a sorts of green teas it contains more vitamins (A, healthy life, which gives great opportunities for B1, B2, B6, C, E) and microelements (calcium, the Russian food manufacturers leading in magnesium, zinc, iron, phosphorus and sodium). The process of matcha production is time- Company “Natural Ingredients” works in and-labour-taking. The preparation of matcha the Russian market for more than ten years. starts several weeks before harvest, when the tea Besides quality product and excellent service bushes are covered to prevent direct sunlight. we offer assistance in new original formulations This slows down growth, turns the leaves a darker development, consulting and development of shade of green and causes the production of technical specifications and standardization of amino acids that make the resulting tea sweeter. If the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha. Table 1.
Tea Specification. Company “Natural Ingredients”
Brief specification
Green tea extract with caffeine or The product is standardized according to total polyphenols
without caffeine
(20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%), the sum of tea catechins may be from 10% to 90%. Caffeine content is from 5% to 10% or less than 0,5% Green tea extract with caffeine Caffeine content is not less than 20%, polyphenols content is
content over 20%
Green tea EGCG
(-)-EGCg – Epigallocatechin gallate of green tea, content Black tea concentrates and
The product is standardized according to the total sum of extracts with caffeine or without
polyphenols (20%, 30%, 40%, 50%, 60%) and caffeine from caffeine
White tea extract with caffeine or
The product is standardized according to the total sum of without caffeine
polyphenols (from 20% to 60%) and caffeine from 5% Oolong tea concentrates and
The product is standardized according to the total sum of extracts
polyphenols (from 40%) and caffeine not less than 6% Jasmine tea concentrates and
The product is standardized according to the total sum of extracts
polyphenols (from 15%) and caffeine from 5% Japanese tea matcha
The product is standardized according to the total sum of polyphenols (from 20%), caffeine and theanine content

Source: http://www.naturalingredients.ru/netcat_files/File/Papers/English%20versions/Matcha%20Eng.pdf


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