Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Matcha is stone-ground green tea powder containing high concentrations of catechins (especially EGCG) and L-theanine that provides sustained energy and metabolic support. The combination of caffeine with L-theanine creates calm alertness while EGCG enhances fat oxidation through thermogenesis activation.
Reported Benefits (Provisional)
Origin & History
Matcha is a type of green tea made from shade-grown Camellia sinensis leaves, which are stone-ground into a fine powder.
Research Narrative (Provisional)
Studies show Matcha is rich in catechins, particularly EGCG, which have been linked to various health benefits. Some RCTs support its role in weight management and heart health.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Per 1 tsp (2g serving) of stone-ground matcha powder: Calories: ~6 kcal, Protein: ~0.6g, Carbohydrates: ~1g, Fat: ~0.1g, Fiber: ~0.4g. Key bioactive compounds: Catechins total ~105-140mg per 2g serving, predominantly Epigallocatechin gallate (EGCG) ~60-70mg, Epicatechin gallate (ECG) ~10-15mg, Epigallocatechin (EGC) ~10-12mg. L-theanine: ~20-45mg per 2g serving (notably higher than steeped green tea due to whole-leaf consumption). Caffeine: ~38-70mg per 2g serving. Chlorophyll: ~3-5mg per gram (elevated due to shade-growing process, contributing to vivid green color). Vitamins: Vitamin C ~1.8mg, Vitamin A (as beta-carotene) ~306mcg RAE equivalents, Vitamin K1 ~29mcg, Vitamin B2 (riboflavin) ~0.1mg, Vitamin B3 (niacin) ~0.3mg. Minerals: Potassium ~27mg, Calcium ~4.4mg, Magnesium ~2.3mg, Iron ~0.17mg, Zinc ~0.07mg, Phosphorus ~7mg. Fluoride: ~0.2-0.4mg per serving. Theanine bioavailability is high (~80-90%) due to rapid intestinal absorption. EGCG bioavailability is relatively low (~1-10%) due to first-pass metabolism but is enhanced when consumed without casein-containing dairy. Stone-grinding preserves catechin integrity better than cut-leaf processing. L-theanine and caffeine exhibit synergistic bioavailability effects, modulating adenosine receptor dynamics. Selenium content: ~0.5-1.0mcg per 2g serving depending on soil origin. Quercetin and kaempferol flavonoids present at trace levels (~0.5-1mg per 2g).
Reported Mechanism (Provisional)
Matcha's primary bioactive compound EGCG (epigallocatechin gallate) inhibits catechol-O-methyltransferase (COMT), prolonging norepinephrine activity and increasing thermogenesis. L-theanine crosses the blood-brain barrier and increases GABA, dopamine, and alpha brain wave activity, counterbalancing caffeine's stimulant effects. The catechins also inhibit HMG-CoA reductase, reducing cholesterol synthesis and supporting cardiovascular health.
Clinical Narrative (Provisional)
Multiple randomized controlled trials demonstrate matcha's efficacy, with studies showing 4-fold higher catechin content than regular green tea. A 12-week RCT (n=60) found 1.5g daily matcha increased fat oxidation by 17% during exercise. Meta-analyses of green tea studies indicate 100-300mg EGCG daily reduces LDL cholesterol by 5-10mg/dL. However, most studies use green tea extract rather than traditional matcha powder, limiting direct applicability.
Also Known As
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