L-theanine is what provides the feeling of calm alertness we get when we consume matcha. It also signifies that this matcha contains less amino acids, specifically L-theanine. Yellow matcha: If your matcha has a yellowish or brownish hue, this typically means that mature leaves (less optimal) were used to make your matcha, and the more bitter and astringent it will taste. When it comes to matcha, assessing the color plays an important part in determining the quality level. The tea leaves picked during subsequent harvests contain less chlorophyll and amino acids, giving these lower grades of matcha a bolder, more vegetal taste and a lighter green and often times a yellow/brown appearance. And the more L-theanine the matcha contains, the sweeter the taste. The more chlorophyll the matcha contains, the more vibrant green the powder. Because of this, first-harvest matcha leaves contain significantly more chlorophyll and more importantly, the amino acids (including L-theanine). First-harvest matcha is the matcha of choice due to the fact that the tea plants have been in hibernation all winter and grow more slowly than the leaves picked later in the season.
The finest matcha is produced from the leaves picked during the very first harvest of the season. Like many shrubs or plants, the tea plant will bud several times during the growing season and the leaves are subsequently harvested several times during a growing season to make matcha. This slows the growth of the leaves, stimulating chlorophyll production, which in turn darkens the leaves which encourages the production of L-theanine, among other amino acids. Several weeks prior to harvesting the tea leaves, the tea plants are covered in nets to block direct sunlight. The leaves of this tea plant called camellia sinensis are hand-picked, steamed, dried and then ground into the powder we call "matcha." It's important to remember that matcha comes from the same plant as most other teas including black, oolong, white and green teas all come from. Here's some information to help you determine whether the matcha you're buying is high-quality or low-quality based on some simple key identifiers, and the implications it has on nutritional content. culinary, yellow or green, cheap or expensive? Confused whether you should buy matcha that's ceremonial vs.
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