Description
The Japanese tea ceremony is a culturally rich ritual that intertwines precise thermal control, chemical transformations, and sensory appreciation.
Technical
During matcha preparation, the Maillard reaction between reduced sugars and amino acids generates pyrazines that contribute to the subtle umami aroma. High temperatures above 90 °C oxidize catechins, reducing antioxidant activity and increasing astringency, while temperatures below 70 °C result in a flat, low‑caffeine beverage. Steeping times of 30–60 s for sencha extract optimal caffeine and tannin levels without excessive bitterness.
Science
Primary Reaction
Maillard reaction during whisking of matcha
Sensory Profile
Aroma ()
umamigreenearthysubtlesubdued
Origin & History
Civilization
Japanese
Era