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.
asked byKasra (6097)
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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.
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.