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