4

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More PQQ in Matcha than in Green Tea?

Answered on August 19, 2014
Created May 04, 2012 at 9:29 PM

Green tea is known to be a relatively rich source of PQQ.

As matcha is essentially powdered green tea (wherein the entire leaf is consumed), it seems that it would have a higher concentration of PQQ than brewed green tea.

Supporting this notion, matcha is known to contain significantly more EGCG than water-brewed green tea.

Is there a similarly drastic difference in PQQ content between powdered matcha and brewed green tea?

Speculation is welcome, as I am not aware of any literature on the matter.

Ddfdaa75ac9f47e01fc71162dd0d38dc

on June 16, 2012
at 02:00 PM

Emphasize the expensive if it's real matcha. The powdered sencha tastes like grass clippings.

6747a5447a3440b5c87ebf5f2c1e0ead

(231)

on June 02, 2012
at 04:38 PM

P.S. it's what's used in the Japanese tea ceremony. Worst case scenario, you'll have a cool new bamboo whisk and bowl. And some really really expensive green tea powder :)

6747a5447a3440b5c87ebf5f2c1e0ead

(231)

on June 02, 2012
at 04:37 PM

Sencha is grassier, much paler in colour and is less intense in general. It's the stuff they use as a base in all those flavoured Japanese green teas. The stuff that goes in smoothies and shakes is NOT matcha, it is sencha but since there aren't any regulations, they can market it as such. I highly suggest you get yourself some real matcha (ground gyukuro) and try it for yourself.

6747a5447a3440b5c87ebf5f2c1e0ead

(231)

on June 02, 2012
at 04:35 PM

Hi Kasra, a little note on matcha: "True" matcha is not just powdered green tea, it is, in fact, ground gyokuro. http://en.wikipedia.org/wiki/Gyokuro Gyukuro is shade grown, and one of the highest grades of green tea you can buy. The entire crop is covered with a black cloth during the last few weeks of harvest, and it has a much, much higher chlorophyll content. It has a dark jewel green colour and tastes both seaweedy and even a little eggy. A lot of stuff marketed as "matcha" is in fact just powdered sencha. You can tell the difference by looking at it, tasting it and smelling it. Cont..

2fd566cefde2de38e75e1bc13a966e16

(662)

on May 19, 2012
at 01:44 PM

That may be true but EGCG is also water soluble at neutral pH. If that paper is correct that there is 137 times more EGCG in matcha than brewed whole-leaf green tea, it would seem to be a physical effect of the grinding rather than a simple solubility issue.

Medium avatar

(1240)

on May 19, 2012
at 06:08 AM

I'm confused- are you referring to matcha not dissolving in water, or regular tea leaves?

5ef574d7893bc816ec52e04139e9bc09

(6097)

on May 04, 2012
at 09:29 PM

http://en.wikipedia.org/wiki/PQQ --> for the uninitiated

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2 Answers

2
98f2c4ebcfd6f213ac2caa7cdf2d2b07

on May 19, 2012
at 05:47 AM

If you can't get it to dissolve in tea, what makes you think you will get more to dissolve in your stomach? It is both a carboxylic acid and an amine base, so playing with pH probably will not increase solubility. Maybe grind it to a fine powder and steep a bit longer.

Medium avatar

(1240)

on May 19, 2012
at 06:08 AM

I'm confused- are you referring to matcha not dissolving in water, or regular tea leaves?

2fd566cefde2de38e75e1bc13a966e16

(662)

on May 19, 2012
at 01:44 PM

That may be true but EGCG is also water soluble at neutral pH. If that paper is correct that there is 137 times more EGCG in matcha than brewed whole-leaf green tea, it would seem to be a physical effect of the grinding rather than a simple solubility issue.

1
F313a2bdaf93a826d320ef1816a554b6

on April 04, 2013
at 09:54 AM

April: He's referring to the PQQ or EGCG dissolving in water. It iz like an amino acid (imino? -- strong on acid), and like some of the core twenty, it iz more soluble in an alkaline medium. I read on a PQQ site that it changes with a Ph above eight, though.

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