Food - News
The Chemical That Gives Matcha Its Natural Sweetness
By CEARA MILLIGAN
Matcha tea has recently skyrocketed in popularity due to its one-of-a-kind form, appealing hue, culinary versatility, and pleasant palate. Originating in Japan, matcha is packed with antioxidants and minerals that can lower blood pressure and cholesterol levels, prevent cancer, and safely keep the drinker focused.
There is some fascinating science behind matcha’s naturally sweet, earthy taste: it contains the amino acid L-theanine, which produces sweetness without the addition of sugar. In fact, matcha is considered to be the top source of L-theanine, which also promotes restful sleep, helps minimize stress, and improves the body’s immunity.
The technique of producing matcha involves keeping young green tea leaves in the shade in order to inhibit photosynthesis, which increases the leaves’ concentration of L-theanine. Matcha is incredibly versatile and can be enjoyed hot or cold, or infused into smoothies, baked goods, ice cream, and other treats.