This is due to the presence of L-Theanine, an amino acid that is known to promote relaxation and reduce stress.Īs a result, many people do not experience a caffeine crash after consuming matcha. While matcha contains caffeine, it is known to have a more sustained and gradual release of energy compared to coffee or other caffeinated beverages. Will you have a caffeine crash after drinking matcha? Therefore, there is no difference between caffeine and theine, and both terms can be used interchangeably. Today, the term "theine" is rarely used, and caffeine is the preferred term for the stimulant found in tea, coffee, chocolate, and other substances. However, subsequent research has shown that there is no difference between caffeine from tea and caffeine from coffee. The term "theine" was coined in the 19th century when scientists believed that the caffeine found in tea plants was somehow different from the caffeine found in coffee plants. What about the difference between caffeine in coffee and theine?Ĭaffeine and theine are the same chemical compound, with the same molecular structure and properties. While the caffeine in matcha can provide a boost of energy, it also contains other compounds, such as L-theanine, that can help promote a sense of calm and focus, making it a popular choice for those looking for a natural way to stay alert and productive throughout the day. However, on average, a cup of matcha contains around 70 milligrams of caffeine, which is roughly the same as a cup of coffee. The exact caffeine level in matcha can vary depending on a number of factors, such as the grade of the tea, the growing conditions, and the preparation method. Matcha is a type of green tea that is made by grinding tea leaves into a fine powder, which is then whisked with hot water to create a frothy, delicious beverage.ĭue to its unique processing method, matcha contains a higher concentration of caffeine than regular green tea. It can also contains higher levels of antioxidants, amino acids and chlorophyll. Already matcha would be a high caffeine tea, but when you drink it in powdered form, it becomes even more of a caffeine bomb. This means that you are also getting more of the caffeine from the leaf. The purpose of removing the stems is to improve the flavor, but the higher caffeine content is a welcome side effect for many matcha drinkers! #4 Grinding of the leavesįinally, when you grind the leaves into a powder and mix them directly into water, you are consuming more of the leaf itself. When you remove the stems from the tea leaves, like you would during the production of matcha, you bring the average caffeine content up. This is why stem teas like kukicha are very low in caffeine. The stems of the tea plant are thought to contain ⅓ the caffeine of the leaves. This is why teas made from the older leaves like bancha, hojicha and genmaicha have a lower caffeine content compared to matcha. The older, more mature leaves are tougher and they require less protection. The younger leaves used to make matcha actually contain more caffeine.īecause the younger leaves are tender, they are more vulnerable to insects and the tea plant produces more caffeine to protect them. This is why shaded teas like gyokuro, kabuse sencha and matcha are the highest in caffeine. When the tea plant is cut off from sunlight, it becomes weaker, so it needs to produce more caffeine in order to defend itself from insects. The long shading process that ceremonial matcha undergoes can be quite stressful for the plant. As you will see, almost every stage in the production of matcha raises the caffeine content of the tea, making it extremely high. The reason the tea plant produces caffeine is as a defence mechanism to protect itself against insects.Ĭaffeine can be quite bitter and even poisonous to small insects, so it makes for a good protective layer.Īll true teas contain some level of caffeine, but some have more than others. Let’s go through each stage to see how it raises the caffeine in matcha tea. These stages not only impact the flavor of the tea, they also raise the caffeine content. There are a few very specific stages in the cultivation and production of matcha that make it what it is.
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