One of the most iconic parts of preparing matcha is the creamy green foam that rises to the surface as you whisk. From the Japanese tea ceremony to modern matcha lattes, this frothy layer signals quality and tradition. But why does matcha foam so well, while a regular cup of green tea doesn’t foam at all? What Is Foam? In simple terms, foam is just air bubbles trapped in liquid. When you whisk or pour a drink, air enters and forms bubbles. But for those bubbles to last, the liquid needs certain natural stabilizers — molecules that surround the air pockets and keep them from popping. That’s why whisking matcha creates a silky layer of froth, while stirring plain water does not. Why Matcha Foams So Well The secret lies in how matcha is made. Unlike green tea, which is brewed by steeping leaves, matcha is stone-ground powder. When you whisk matcha, you suspend the entire tea leaf in water. This means your cup contains all the natural foam-building compounds that don’t usually dissolve in a simple infusion. Studies on matcha foam science show that: Together, these compounds act like a “molecular whisk,” trapping air and giving matcha its signature creamy foam. Why Green Tea Doesn’t Foam So what happens with regular green tea? When you steep green tea leaves, only the soluble compounds dissolve into the water. Most of the important foam stabilizers — proteins, pectins, and certain amino acids — stay locked inside the leaf. Without them, any bubbles that appear on the surface pop almost instantly. That’s why green tea may show a thin layer of bubbles when poured, but it will never develop the dense, velvety matcha foam you see in a chawan. Tradition meets hemistry Foam has been part of tea culture for centuries. In the Song Dynasty (China), whisked tea was judged by the quality of its froth. Japanese tea ceremonies adopted the same principle: fine, bright foam means high-quality matcha and skilled preparation. Modern research confirms what tea masters already knew — matcha’s natural chemistry makes it a unique foaming tea, unlike any infusion. Key Takeaways So the next time you whisk your bowl and see that layer of froth, remember: you’re not just making tea. You’re experiencing a tradition backed by centuries of culture — and proven by modern food science. About Thess Matcha At Thess Matcha, we go beyond the cup. Our work focuses on research, development, and quality control of tea powders, with a special emphasis on matcha. Alongside scientific exploration, we also organize workshops and tastings to share authentic matcha culture with the community in Greece and beyond. Written by Athanasios Gerasopoulos (Chemist BSc., MSc.), founder of Thess Matcha.

What is actually in our matcha? At Thess Matcha, we’ve gone beyond the hype to uncover the full chemical and nutritional composition of matcha — backed 100% by peer-reviewed science. From its exact caffeine content and amino acid profile to the milligrams of EGCG, vitamin C, and minerals it contains, this is the most complete, numbers-driven matcha analysis online. Macronutrient Composition Matcha green tea powder is notable for its high dietary fiber content and appreciable protein, with a moderate fat level. Key macronutrient values per 100 g of dry matcha include: Fatty Acid Profile Although total fat in matcha is modest, it contains a favorable fatty acid profile with a high proportion of unsaturated fats (~83.3% of matcha’s fat). The fatty acids are predominantly polyunsaturated, especially omega-3 alpha-linolenic acid (ALA). Key constituents of matcha’s lipid fraction include: Overall, matcha’s fats are predominantly unsaturated, with omega-3 ALA being by far the largest share. In fact, among unsaturated families, omega-3 > omega-6 > omega-9 > omega-7 in abundance. Such a profile (high ALA and linoleic acid) is favorable for cardiovascular health. The total lipid in a typical serving (~2 g matcha in a cup) is very low, but the proportions highlight matcha as a source of plant omega-3. Two major saturated fatty acids (palmitic and stearic) together constitute the ~16–17% saturated portion. Protein and Amino Acids Matcha’s protein content (17% by weight) is complemented by a rich spectrum of amino acids, notably the unique tea amino acid L-theanine. Theanine (γ-ethylamino-L-glutamic acid) is the most abundant free amino acid in matcha, imparting the characteristic umami flavor. Dry matcha powder contains on the order of 0.3–1% theanine by weight, though this varies with tea grade and cultivation: In summary, matcha is an excellent source of theanine, providing on the order of hundreds of milligrams per 100 g (several times higher than regular green teas), and contains a broad array of amino acids. The high free amino acid content (particularly theanine, glutamate and a small amount of γ-aminobutyric acid (GABA)) contributes to matcha’s umami taste and calming effects. Vitamins, Pigments, and Minerals Matcha supplies various micronutrients, including certain vitamins, pigments, and minerals, due to the consumption of the entire powdered leaf: Mineral bioaccessibility is a consideration since matcha is consumed as a suspension of fine particles. Research using in vitro digestion showed that not all minerals leach into solution; e.g. only ~18–37% of Na, Fe, and Se were released into a cold water “ice tea” infusion in one experiment. However, because one ingests the whole powder, minerals not initially dissolved can still be absorbed during gastrointestinal transit. Overall, matcha can modestly contribute to the RDA of various minerals; for example, a few grams of matcha can provide ~5–7% of daily iron and zinc (for females), and as noted above close to 15–20% of manganese requirements. It is also a source of trace copper (Cu) and others (matcha Cu and Mn were the top contributors toward recommended intakes among trace metals). Toxic heavy metals (lead, cadmium, mercury) in matcha were below safety limits in tested samples, so consumption in typical amounts is regarded as safe. In summary, matcha’s micronutrient profile features high vitamin C, significant chlorophyll and related pigments, and a mineral spectrum dominated by K, Mg, and Mn (with smaller amounts of Ca, Fe, Zn, etc.). These compounds add to matcha’s health value: for instance, chlorophylls and carotenoids act as antioxidants, and trace elements like Mn function as enzyme cofactors. Polyphenols and Antioxidant Compounds One of matcha’s most celebrated aspects is its abundance of polyphenolic compounds. Because matcha consists of whole ground tea leaves (rather than an aqueous extract like brewed leaf tea), it delivers very high levels of flavanols, phenolic acids, and flavonols. Polyphenols contribute to matcha’s potent antioxidant capacity and health benefits. Key constituents and quantitative findings include: In summary, matcha’s polyphenol profile is characterized by high levels of catechins (notably EGCG), abundant flavonol glycosides like rutin, and a variety of phenolic acids and minor polyphenols. The quantitative data underscore matcha’s potency: on a dry weight basis, upwards of 5–6% is catechins, and total polyphenols may approach 20% or more. This dense concentration of antioxidants is what gives matcha its reputed health benefits and a strong antioxidant ORAC/FRAP activity. Many of these compounds (EGCG, quercetin, rutin, etc.) have been linked to anti-cancer, cardioprotective, and neuroprotective effects in the scientific literature. Caffeine and Other Phytochemicals Caffeine is another prominent component of matcha. Due to the shading of tea leaves and use of younger buds, matcha accumulates more caffeine than many other green teas. On a dry weight basis, matcha powder typically contains around 2–4% caffeine. Kika et al. measured 2213.5 µg/g of caffeine in matcha, which is approximately 2.21 mg per g (0.22% by weight). However, other studies have reported higher values: for instance, Koláčková et al. found matcha powders in the range 18.9 to 44.4 mg of caffeine per g, i.e. up to ~4.4% caffeine. This range was higher than that observed in other green teas (which had ~11.3–24.7 mg/g). The variability depends on leaf age, cultivar, and processing, but clearly matcha is among the most caffeinated forms of green tea. In practical terms, a 2 g serving of matcha could provide anywhere from ~40 mg to over 80 mg of caffeine (the latter if one assumes ~4% content), comparable to or exceeding a cup of brewed coffee in some cases. In the study by Jakubczyk et al. on different matcha products, infusions ranged from 823.3 to 7313.2 mg of caffeine per liter. Even the lower end (~823 mg/L) is equivalent to ~82 mg per 100 mL cup, and the highest value (~7313 mg/L) is extraordinarily high (this might reflect a very concentrated preparation or an assay of suspended solids). Most commonly, a serving of matcha tea (~100–150 mL) provides on the order of 70–100 mg caffeine. Experimental data confirm matcha’s caffeine content is significantly greater when consuming the powdered form versus brewing leaves – Fujioka et al. found powdered tea yielded more caffeine in the cup than leaf infusions, especially at higher temperatures. Importantly, other xanthine alkaloids found

Ever wondered why some matcha is smooth and mellow while others taste bitter, earthy, or just plain flat? Turns out, it’s not just your imagination—and it’s definitely not all about price or the word “ceremonial” on the label. Real scientific research looked at 11 matcha samples from Japan and China, breaking down exactly what makes one matcha smoother, greener, and more enjoyable than another. This study (link at the end of the article) dove deep into taste compounds, color chemistry, and even flavor molecules. Let’s break it all down in a way that’s easy (and fun!) to understand-so the next time you sip matcha, you’ll know exactly what to look for. The Greener, the Better? (Usually, Yes.) That signature vivid green color you see in high-grade matcha? That’s chlorophyll at work-a natural pigment that also plays a role in taste and freshness. The more chlorophyll, the fresher and more vibrant your matcha looks-and often tastes. Japanese matcha from regions like Shizuoka came out on top for chlorophyll levels. Certain Chinese matcha from Guizhou and Zhejiang also scored high here. These samples had total chlorophyll levels well above 12 mg/g—very solid numbers. On the flip side, some samples from Jiangsu and Zhejiang showed chlorophyll levels as low as 9–10 mg/g, which may explain their duller green hue. A key bonus: better chlorophyll isn’t just prettier—it’s linked to better cultivation practices, like proper shading before harvest. Umami vs. Bitterness — It’s All About Chemistry Matcha flavor comes down to a tug-of-war between two major compounds: Ideally, you want a matcha with lots of L-theanine and not too many polyphenols. That’s what gives it a round, mellow, savory flavor without the bite. In this study, Japanese matcha hit the highest L-theanine levels—up to 28.5 mg/g. The smoothest samples also had low RTA scores (polyphenol-to-amino acid ratio), a marker of taste balance. Lower RTA = better. But here’s where it gets cool: matcha from Guizhou and Shandong in China also had pretty impressive numbers. Some Chinese teas nearly matched Japanese levels of theanine and RTA. Others… not so much, with theanine dipping as low as 9.3 mg/g—resulting in sharper, less rounded flavors. Moral of the story? The numbers don’t lie—your taste buds aren’t imagining it. What About Caffeine? While matcha is often celebrated for its calming L-theanine, it still packs a caffeine punch—and this study measured that too. Most Japanese matcha samples had caffeine content above 4%, with one reaching 4.41%, the highest in the study. Chinese matcha showed more variety: Guizhou samples had caffeine levels close to Japan, while Zhejiang and Shandong samples came in lower—between 1.72% and 3.9%. If you’re looking for that alert-but-calm balance, matcha with both high L-theanine and caffeine (like Shizuoka or Guizhou matcha) may be your best bet. And RTA? That’s Your Flavor Balance Key RTA stands for Ratio of Tea Polyphenols to Free Amino Acids. It’s basically the scientific way to measure how bitter a matcha is compared to how savory and smooth it tastes. In this study, RTA values ranged from 3.46 (very smooth) to 13.85 (quite bitter). All Japanese samples scored under 7, showing consistent balance. A few Chinese matcha samples matched that profile, but others with higher RTA (especially above 10) had noticeably more astringency and less umami. In short: if the label ever shares RTA, lower is usually better for an everyday, pleasant cup. Why Does Matcha Smell Like the Ocean (In a Good Way)? Aroma is a big part of the matcha experience, and this study went beyond basic sniff tests. Scientists identified over 500 aroma compounds using high-tech methods. These included: Japanese matcha generally had the most well-rounded and pleasant aromas. But again, matcha from Guizhou and Guangxi in China really held their own here, especially with fruity and sweet-green notes that closely resembled high-end Japanese teas. Meanwhile, samples with more aldehydes tended to have sharper, more pungent aromas—not necessarily bad, but a different experience. If you’ve ever had a matcha that smelled fresh and clean versus one that felt earthy or flat, these compounds are what you were picking up. What’s the Takeaway for Everyday Matcha Fans? If you love matcha—or are just getting into it—here’s what matters: And remember: the country doesn’t guarantee quality. This study showed that some Chinese matcha came incredibly close to Japanese levels—or even surpassed them in specific areas like aroma or antioxidants. Want to Choose Smarter (and Sip Happier)? Start by checking where your matcha comes from. Regions like Shizuoka (Japan), Guizhou (China), and Guangxi (China) consistently delivered excellent color, flavor, and smell. Look for brands that show lab testing and are transparent about sourcing. Want to go deeper? Some companies (like us 👀) share this kind of data directly—so you’re not just buying hype, you’re buying quality. Learn more about matcha, the right way — at thess-matcha.com Based on: Luo et al., 2023, Frontiers in Nutrition. https://doi.org/10.3389/fnut.2023.1153983

When it comes to matcha, “ceremonial grade” is often seen as the gold standard. But is it really the most nutritious? A recent 2025 scientific study says otherwise. Researchers from Southwestern University compared 10 commercially available matcha teas—five ceremonial and five culinary—and uncovered some surprising findings about antioxidant content, flavonoid levels, and catechins. If you’re drinking matcha for health benefits, this is the science you need to know. Key Findings from the Study 1. Culinary Matcha Has Higher Antioxidant Activity 2. More Phenolics and Flavonoids in Culinary Matcha 3. EGCG Levels: Culinary Slightly Higher, But Not Statistically Significant 4. Ceremonial Matcha Is Richer in Caffeine and Chlorophyll What This Means for Consumers Compound Higher in Health Benefit Antioxidant power Culinary May help reduce oxidative stress Phenolics & flavonoids Culinary Linked to anti-inflammatory and anticancer effects Caffeine Ceremonial Boosts focus and alertness Chlorophyll Ceremonial May support detoxification and cardiovascular health So, while ceremonial matcha might win on flavor and aesthetics, culinary matcha may offer greater nutritional bang for your buck—especially when prepared traditionally (whisked into hot water, not steeped). Price vs. Nutrition: Culinary Matcha is More Affordable Final Takeaway Not all matcha is created equal—but not in the way most people think. According to peer-reviewed research, culinary matcha may actually provide stronger antioxidant effects than ceremonial matcha, making it a smart choice for health-focused consumers. As always, quality and sourcing still matter. Look for culinary matcha made from clean, shade-grown tencha and processed with care. Reference & Credit White, H. M., Meyer, B. R., McCormack, J. D., Lawson, H. P., & Niemeyer, E. D. (2025). Comparison of culinary and ceremonial matcha green teas: Relationship between phytochemical composition and antioxidant properties. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03448-7

Why Matcha Prices Are Spiking in 2025 — Shortage, Climate, and Global Demand Matcha prices are rising sharply in 2025 — and it’s not just inflation. A perfect storm of climate stress, shrinking harvests, exploding global demand, and labor shortages has pushed Japan’s matcha industry into crisis. If you’re wondering why your favorite green tea is suddenly more expensive or harder to find, here’s the real story behind the surge. Climate Change Is Disrupting Japan’s Tea Fields 2025 has been one of the most difficult years for tea growers in Japan’s top-producing regions — especially in Kyoto Prefecture, the home of ceremonial-grade Uji matcha. Rising temperatures and unstable weather are causing severe drops in tencha yields, the shade-grown leaf used to produce matcha: These drops hit the highest-quality matcha the hardest, creating a shortage of premium ceremonial grades. Global Demand Keeps Rising While production is falling, global demand is surging. More than 50% of Japan’s matcha production is now exported, with top markets in the U.S., Europe, Australia, and Southeast Asia. The health benefits of matcha, combined with its popularity on social media and in premium cafés, have created a spike in worldwide demand — even as supply shrinks. Auction Prices Have Doubled — Or More With less matcha to go around and international buyers bidding aggressively, wholesale prices have skyrocketed in Kyoto tea auctions: Grade 2024 Price (¥/kg) 2025 Price (¥/kg) 2025 Price (€/kg) Uji Tencha ¥20,024 ¥43,330 €254 First-Harvest Tencha ¥5,402 ¥14,541 €85 Avg. Auction Price ¥4,862 ¥8,235 €48 Converted using an exchange rate of ¥1 = €0.00586 (July 2025) That’s an increase of: Labor Shortages & Tourism Add More Pressure Even beyond farming, rural tea-producing towns like Uji are struggling to keep up. According to BBC Travel, once-quiet villages have been overwhelmed by tourists seeking the “authentic matcha experience.” At the same time, traditional tea farms face a shortage of skilled labor — especially for hand-picking, which is essential for high-grade matcha. With fewer hands to harvest and process the leaves, production slows down further. What This Means for Matcha Lovers If you’re seeing higher prices or fewer options at your local store or café — it’s not your imagination. Here’s what consumers can expect: What Thess Matcha Is Doing About It At Thess Matcha, we’re committed to offering real Japanese matcha — ethically sourced, traditionally grown, and fairly priced. Despite the challenges in 2025, we’re staying true to our mission: ✅ Working directly with dedicated to quality producers from various regions+✅ Supporting sustainable and long-term partnerships✅ Maintaining high quality standards, adapting to changes.✅ Expanding our R&D to new powder teas. You’ll always know where your matcha comes from — and why it matters. Final Thoughts The 2025 matcha shortage isn’t just a story of rising prices. It’s a reminder of how climate change, global demand, and supply chain fragility affect even the most traditional foods. But with transparency, sustainability, and care, we can still protect the culture and craft behind every cup. New players emerge in the production of matcha, and it’s worth noticing. Be updated.

Picture this: you’re whisking up your usual cup of matcha. The color is vibrant green, the aroma is earthy and fresh, and that mellow, slightly sweet umami taste is just right. But what if you discovered that the matcha you’re drinking could taste completely different—even though the production process was the same? That’s exactly what a new scientific study has examined. Researchers in China (Cui et al., 2025-Link at the end of this article) investigated how geography affects the flavor, aroma, and chemical profile of matcha produced from the same tea tree variety—but grown in four different regions. The results reveal just how much your matcha’s taste experience depends on where it’s from. Four regions, One variety In this study, matcha was made from the same tea cultivar (Fudingdabai) grown in four major Chinese regions: For reference, high-quality matcha from Shizuoka, Japan was also analyzed using the same processing method. Key takeaways from the study 1. Taste and aroma depend on geography While all matcha samples were made from the same plant variety and processed the same way, their sensory characteristics varied noticeably. This suggests that if you’re looking for smoother-tasting Chinese matcha, Enshi and Wuyi might be the way to go. 2. More flavor compounds in western regions Matcha from Tongren and Enshi contained a wider variety of non-volatile compounds—the molecules responsible for taste and nutritional benefits that aren’t released as aroma. These included: This chemical diversity means that western Chinese matcha may offer a more complex and potentially more functional profile. However, degradation products could occur. 3. Wuyi matcha is closest to Japanese matcha When researchers analyzed the chemical makeup of the samples, Wuyi matcha clustered closely with Shizuoka matcha. This suggests that Wuyi-grown matcha may offer a flavor and compound profile comparable to that of high-end Japanese matcha, even though it’s produced in China. 4. It’s what’s inside that counts The team identified 1,131 unique non-volatile compounds in total. These included: These compounds not only contribute to flavor, sweetness, bitterness, and astringency, but also play roles in health benefits like calming effects, antioxidant activity, and metabolic support. What this means for matcha drinkers If you love matcha for its taste or health properties, knowing where it comes from really matters. Even when the plant and the process stay the same, regional climate, soil, and altitude can change everything. So when shopping for matcha, go beyond just “Chinese” or “Japanese”—ask about the region, variety, and processing. It’s the key to discovering matcha that fits your taste preferences and wellness goals. ThessMatcha can help you go deeper At ThessMatcha, we’re more than matcha enthusiasts—we’re a development hub for next-generation tea powder products. Whether you’re a food entrepreneur, formulator, or just passionate about matcha, we can help you: Let’s make your matcha vision a reality, from leaf to launch. Visit us at ThessMatcha or get in touch to start your matcha innovation journey. You can find the paper at: https://www.mdpi.com/2304-8158/14/1/97

Matcha: the most viral beverage of recent years is gaining an increasing number of consumers in the Greek market! But how can we distinguish quality from price? Discover the secrets of good quality Matcha, from the intense green color and the “umami” flavor to the ideal granulation. We examined various Matcha powders available in the Greek market, and the results will surprise you! Are you ready to find the best option for you? Read more to learn how to choose the perfect Matcha powder!