What type of matcha has the most antioxidants?

The Matcha is made from green tea in whole powdered leaves cultivated in Japan in the shade of the bamboo before the harvest. It is available in different types, but designations are mainly marketing terms.

Matcha’s different notes, explained

When people talk about different types of matcha, they generally refer to:

• Ceremonial matcha: This is also called traditional matcha and is produced from the first and second tea leaves harvests. It has a lighter and smoother taste and is more often recommended as a right tea.
• Daily and culinary matcha: These are made from the second and third harvests of tea leaves. They have a daring and bitter flavor and are better used in cooking, smoothies and slats.
• Organic matcha: This is made from organic tea and is free from synthetic pesticides.

While Matcha sellers claim that the types differ in their production and treatment, no research is available to support the affirmations on the different types of Matcha, said Vanessa King, RDN, a nutritionist and a dietitian spokesman approved for the Academy of Nutrition and Dietetics.

“Although differences can exist between them, it is not terms regulated by the FDA that products must undergo tests to use,” said King. “They can be considered marketing terms.”

This excludes “organic” labeled products, which is a term regulated by the FDA that suppliers must use according to the terms and production rules.

Do all types of matcha offer the same health benefits?

All varieties of matchas are sources rich in polyphenol compounds called catechins, which have an antioxidant effect and protect cells against the damage of free radicals that cause chronic diseases.

More specifically, the Epigallocatechine-3-Gallate (EGCG) is the most powerful and the most abundant in green tea leaves, said Arpita Basu, PHD, RD / LD, Associate Professor of Kinesiology & Nutrition Sciences of the Théâtre de la Sétoire de la santé Integrated Green Tea.

Some studies show that daily matcha has antioxidant potential and a higher polyphenol content than traditional or ceremonial matcha, But Basu said it depends on the treatment and temperatures used to extract them from the ground.

She added that biological matcha, made from organic tea free from synthetic pesticides, is more sustainable and environmentally friendly, but not necessarily higher in antioxidant value than other types.

Basu said antioxidants in matcha can help prevent chronic diseases and lose weight, but more research is necessary on the role of matcha in human health.

Tips for choosing the best Matcha

All matcha is rich in antioxidants, theanine, caffeine, rutin, chlorophyll and vitamin C, so you cannot be mistaken with the different types.

1. Ceremonial matcha has a better taste

Basu has said that daily or culinary matcha can be cheaper and easier to find, as they are generally sold by online brands and grocery stores.

However, they can be less tasty as an autonomous tea compared to the ceremonial matcha, which is more expensive and made of younger and unprocessed green tea leaves.

2. It should be as fresh as possible

Organic versions are free from synthetic chemicals. However, catechins in all types of matchas are unstable compounds and are easily oxidized when treating heat and long -term storage, according to Basu.

In his research, Basu noted a decrease of 10% to 30% of catechins in the green tea of ​​recent samples bought in stores on several brands, whatever the brewing time.

“It is important to buy them as close as possible to the date of manufacture and store them in fresh and dark places, preferably in tight truck containers under refrigeration,” she said.

3. Matcha powder can cause gastrointestinal problems

Some people may develop gastrointestinal symptoms from matcha, so it’s not for everyone.

“Drinking whole green tea leaves in powder has a larger intestinal burden than infused liquid green tea,” said Basu. “Thus, you can choose green tea or matcha – which is infused – based on tolerance and taste.”