Proteins typically include amino acids such as L-theanine, tyrosine, tryptophan, threonine, 5-N-ethylglutamine, glutamic acid, serine, glycine, valine, leucine, aspartic acid, lysine and arginine, as well as carbohydrates such as glucose, cellulose and sucrose.

Other important compounds include steroids and lipids, primarily linoleic acid and α-linolenic acid. Matcha tea also contains vitamins B2, B3, C, K, and A, which are found only in matcha tea. Green teas and matcha also contain theophylline and caffeine, as well as pigments such as carotenoids and chlorophyll.

Phenolic acids include gallic acid and volatile compounds such as esters, hydrocarbons, and aldehydes. Phenolic acids, which also include proanthocyanidins, as well as gallic acid esters, along with monosaccharides, determine the quality of matcha.

Link to the scientific article: https://pubmed.ncbi.nlm.nih.gov/31832980/

What effects does matcha have on the body?

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