MATCHA GREEN TEA WEIGHT LOSS
Matcha is a very finely ground green powder from the tea plant Camellia Sinensis that, after adding hot water, gives a sweet green tea with soft aftertaste. In traditional Chinese and Japanese tea ceremonies, everything revolves around preparing, serving and drinking Matcha. Ever since the Song Dynasty (960-1279), the ritual of tea preparation based on the powder is popular with Zen Buddhists, who rightly viewed it as a wonderful medicine. Today Matcha powder is also used in other preparations such as flavouring tempura (Matcha-jio), desserts or coffee.
Matcha Green tea weight loss – the plant
The tea plant Camellia Sinensis belongs to the thecae family and is an evergreen, highly branched shrub that blooms from March to May. We rarely see this plant in Western European gardens, although if fully planted it can perfectly grow in our climate. The leaves can be up to 30 cm long and 5 cm wide. Only the buds and the first two growing leaves are harvested for tea. Harvesting is possible every 3 to 4 weeks and depending on the drying process, green or black tea is obtained.
Steaming
Green tea leaves are lightly steamed before the drying process, as a result of which the fermentation enzymes are inactivated and the leaves keep their green colour. During fermentation, the polyphenols in the leaves are oxidized, turn into caffeine and the typical black tea flavouring substances are formed.
The steaming stop the fermentation, which results in green tea that contains a very high content of polyphenols, responsible for the beneficial effect of green tea. The polyphenols have been identified as catechins: epicatechin (EC; 6.4%), epicatechin gallate (ECG, 13.6%), epigallocatechin (EGC, 19%) and epigallocatechin gallate (EGCG, 59%). EGCG is considered the most active, and therefore the most studied, ingredient in green tea. Antioxidant, liver protective action, antibacterial, antiviral activity and blood sugar lowering action are only some of the characteristics attributed to green tea.
Matcha green tea weight loss – a very special kind of green tea
With Matcha powder you reach another dimension within the green teas. Its high quality is the result of a unique growth and production process. A month before harvesting the young leaves, the tea plantation is protected from sunlight by covering the plant with dark canvases. The Camellia plant compensates for less sunlight by producing more chlorophyll. That extra chlorophyll gives the typical intense green colour to Matcha.
After a month of shadow growth the baby leaves are picked, steamed and then dried naturally as well as in an oven. The dried leaves, in this phase we speak of Tencha leaves, are removed from the veins and stem and crushed into the fine Matcha powder.
Matcha’s L-theanine
Camellia Sinensis tea contains the following chemical components: polyphenols, proteins, amino acids, vitamins and minerals.
Figure 4: Chemical composition of Camellia Sinensis. Source [2]
Of those amino acids 50% is L-theanine, the component responsible for that ‘extra’ in medical effect of Matcha. Amino acids are synthesized in the root and stagnate at the height of the leaves, where they are transformed by sunlight into polyphenols. Due to the process of covered (shadow) growth, the concentration of amino acids, and especially L-theanine in the leaf, increases.
Matcha green tea weight loss – research
Pharmacological research focuses on the anti-oxidative and anti-carcinogenic properties of L-theanine, but the amino acid also offers the user of Matcha powder an immediate ‘feel good’ effect. The powder has a positive effect on your thought process, mood, sleep and ability to relax. L-theanine is absorbed in the small intestine and enters the brain through the blood. It works on our alpha brainwaves, presumably by increasing dopamine and serotonin levels. These alpha brainwaves, discovered by Hans Berger in 1924, are related to a state of relaxed alertness. L-theanine therefore provides an increased awareness, similar to coffee, but without the side effects of caffeine.
Our scientific sources for losing weight with Matcha green tea
- Boros et al., “Theanine and Caffeine content of Infusions Prepared from commercial tea”, Pharmacogn Mag. 2016 JanMar; 12(45): 75–79
- Khurshid et al., “Green tea (Camellia Sinensis) : Chemistry and Oral Health”, The Open Dentistry Journal, 2016, 10, (Suppl-1, M3) 166-173
- Monografie L-theanine, Alternative Medicine Review, Volume 10, nr 2, 2005:136-138
- Natura foundation monografie – Camellia Sinensis – www.naturafoundation.nl