Matcha is made of high-quality, shade-grown tea (Camellia sinensis). It is a powder which is whisked to a froth in 70-80 degree water. It is the form of tea preferred in Japan. Most of the Western world seems to prefer the taste of fermented teas, such as green tea or black tea.
Umami is the unusual taste of matcha. It has been described as a “vegetable” taste. The umami of a tea is said to determine the quality of the tea. It is believed that 70% of the umami taste is due to amino acids, especially theanine. Nucleotides contribute to the umami taste, also.
A panel of subjects was trained to recognize a variety of tastes, such as astringent, sour, salty, bitter and umami. The study concluded that there are a number of chemicals which contribute to the umami taste of monosodium glutamate (MSG) and, therefore contribute to the umami taste of matcha. Of these, some of the most important are theanine, theogallin and succinic acid.
CONCLUSION: A variety of extracts of tea were made which showed that theanine, gallic acid, theogallin and succinic acid are able to enhance intensity of umami taste of l-glutamate in matcha tea.
PMID: 16569062.
Summary #294.
