Where do the sweet and bitter flavors of matcha come from?

Sources of Matcha's Sweetness

• L-theanine: An amino acid predominantly found in matcha. L-theanine imparts umami and subtle sweetness, especially abundant in shade-grown tea leaves, helping to balance the overall flavor profile.
• Other factors: Natural sugars (e.g., glucose) in matcha and processing methods (e.g., steam-fixing) may contribute mild sweetness, but L-theanine is the dominant factor.

Sources of Matcha's Bitterness

• Catechins: A class of polyphenolic compounds, particularly epigallocatechin gallate (EGCG). Catechins deliver intense bitterness and astringency, serving as the primary source of bitterness in matcha while providing antioxidant benefits.
• Other factors: Caffeine also enhances bitterness, especially when brewed at high temperatures; tea cultivars and growing conditions (e.g., sunlight intensity) influence catechin levels, thereby modulating bitterness intensity.

Flavor Balance

• Matcha's flavor results from the interplay between sweetness (L-theanine) and bitterness (catechins). High-quality matcha typically features elevated L-theanine content, which softens bitterness and yields a smoother mouthfeel.