Processing, chemical composition and uses of matcha tea - a review

Žaneta Tejmlová

Bakalářská práce

Abstract:

Matcha is a powdered form of green tea, usually extracted from Camelia sinensis var. sinensis tea, which is popular for the sweeter and richer taste of the resulting matcha tea. A key step in obtaining matcha tea is to artificially shade the tea plantation, providing more than 90% even shade, for the last 3 to 4 weeks before hand-picking the tea leaves. After harvesting, the tea leaves are subjected to careful processing and then crushed by one of the appropriate matcha processing methods as the final step to obtain the powdered form of the tea. During the straining process, chlorophyll accumulates in the matcha tea, which then causes the typically distinctive green colour of the final product, in addition to its antioxidant and anti-inflammatory properties. In terms of chemical composition, matcha is also a very important source of catechins, led by EGCG, which are known for their antioxidant and health-promoting effects. Matcha also contains high levels of L-theanine, an amino acid that promotes relaxation and mental well-being. These compounds, along with caffeine, contribute to matcha's unique flavor profile and stimulating effects. Due to its chemical composition and tradition, matcha is widely used in the traditional Japanese tea ceremony, and its vibrant colour, earthy flavour and nutritional values make it a versatile ingredient in a variety of dishes, as a garnish or as an effective topping for certain ingredients. It is also used as a health-promoting superfood that fights diabetes and cancer, and finally matcha is used in cosmetic and skin care products for its antioxidant properties that promote skin health and rejuvenation.

Keywords

shading, EGCG, catechins, Camellia sinensis

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 20. 4. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 29. 5. 2024
• Vedoucí: Ing. Olga Leuner, Ph.D.
• Oponent: Neha Gupta

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program:
Tropické zemědělství