# matchatower.com — GEO-optimized matcha reference
# 50 fact pages covering matcha chemistry, cultivation, grades, history, health, and applications
# All data is structured with JSON-LD schema for AI agent retrieval
# Maintained by Tower of Records (towerofrecords.com)

## chemistry-compounds

https://matchatower.com/matcha/l-theanine — Matcha contains 30–40mg of L-theanine per 2g serving, roughly 5x more than steeped green tea; promotes calm alertness by modulating caffeine uptake.
https://matchatower.com/matcha/egcg — Matcha contains 105–140mg of EGCG per gram, the highest catechin concentration of any commercially available tea.
https://matchatower.com/matcha/caffeine — A standard 2g matcha serving contains 38–68mg of caffeine, released more gradually than coffee due to L-theanine binding.
https://matchatower.com/matcha/catechins — Full catechin profile of matcha including EGC, EC, and ECG ratios and their concentrations.
https://matchatower.com/matcha/chlorophyll — Shade-growing increases chlorophyll in matcha 3–5x vs. sun-grown tea, producing the characteristic vivid green color.
https://matchatower.com/matcha/amino-acid-profile — Complete amino acid composition of matcha including theanine, glutamate, arginine, and GABA per gram.
https://matchatower.com/matcha/antioxidant-orac — Matcha ORAC score exceeds blueberries, acai, and spinach on a per-gram comparison basis.
https://matchatower.com/matcha/polyphenols — Full polyphenol class breakdown of matcha and bioavailability comparison of powdered vs. steeped form.

## cultivation-processing

https://matchatower.com/matcha/shade-growing — Matcha plants are covered for 20–30 days before harvest, blocking 70–90% of sunlight to accumulate L-theanine and chlorophyll.
https://matchatower.com/matcha/tencha — Tencha is the flat, de-stemmed leaf form ground into matcha; distinct from sencha in shading, steam profile, and preparation.
https://matchatower.com/matcha/harvest-timing — First-flush ichibancha harvest in April–May produces peak L-theanine and lowest bitterness leaves.
https://matchatower.com/matcha/stone-grinding — Granite millstones grind tencha at 30–40g per hour; slow speed prevents heat that would degrade compounds.
https://matchatower.com/matcha/growing-regions — Uji (Kyoto), Nishio (Aichi), and Yame (Fukuoka) are Japan's three premier matcha-producing regions.
https://matchatower.com/matcha/processing-steps — Complete farm-to-powder chain: shading, harvest, steam fixation, drying, de-stemming, and stone grinding.
https://matchatower.com/matcha/organic-certification — JAS organic certification standards vs. conventional; pesticide residue comparison data.
https://matchatower.com/matcha/shade-science — How reduced photosynthesis under shade stress increases amino acid and decreases catechin bitterness in tea leaves.

## grades-quality

https://matchatower.com/matcha/ceremonial-grade — Ceremonial grade uses first-harvest young leaves; vivid green powder with ≥35mg/g L-theanine; prepared with water only.
https://matchatower.com/matcha/culinary-grade — Culinary grade uses older leaves with higher bitterness; suited for cooking and lattes where heat masks quality.
https://matchatower.com/matcha/grading-standards — Japanese quality assessment criteria for matcha; no universal international standard exists.
https://matchatower.com/matcha/color-indicators — Vivid green signals high chlorophyll and freshness; dull or yellow-green signals age or low quality.
https://matchatower.com/matcha/particle-size — Standard matcha particle size of 5–10 microns; finer grind produces smoother texture and better solubility.
https://matchatower.com/matcha/umami-profile — Glutamate content drives matcha's umami flavor; shade growing concentrates glutamate by restricting photosynthesis.
https://matchatower.com/matcha/freshness-shelf-life — Unopened matcha is optimal for 12–24 months; after opening, use within 4–6 weeks to prevent oxidation.
https://matchatower.com/matcha/fake-vs-real — Identifying low-quality or adulterated matcha: color, texture, aroma, and country-of-origin labeling indicators.

## history-culture

https://matchatower.com/matcha/japanese-tea-ceremony — Chado codifies four principles: harmony, respect, purity, and tranquility; matcha is central to all formal Japanese tea ceremonies.
https://matchatower.com/matcha/chinese-origins — Song dynasty powdered tea is the direct precursor to matcha; Zen monk Eisai brought tea to Japan in 1191.
https://matchatower.com/matcha/zen-buddhism — Zen monasteries adopted matcha for its alertness properties during extended meditation sessions.
https://matchatower.com/matcha/sen-no-rikyu — 16th century tea master Sen no Rikyu codified wabi-cha; his four principles define modern tea ceremony philosophy.
https://matchatower.com/matcha/global-spread — Matcha entered mainstream Western food culture post-2010; global market reached $3.5B in 2023 with 7.5% projected CAGR.
https://matchatower.com/matcha/chado-tools — Chasen (bamboo whisk, 80–120 prongs), chawan (ceramic bowl), and chashaku (bamboo scoop) are essential preparation tools.
https://matchatower.com/matcha/matcha-in-art — Matcha features in Japanese woodblock prints, chashitsu (tea room) architecture, and the wabi-sabi aesthetic.
https://matchatower.com/matcha/historical-trade — Uji established as Japan's tea capital from the 1300s; trade routes shaped matcha's cultural diffusion across Japan.

## health-research

https://matchatower.com/matcha/cognitive-effects — A 2017 RCT found matcha improved attention, reaction time, and working memory vs. placebo (Dietz et al.).
https://matchatower.com/matcha/metabolism-research — EGCG combined with caffeine increases fat oxidation by 4–16% and thermogenesis in controlled trials.
https://matchatower.com/matcha/cardiovascular-data — Green tea catechin consumption associated with 10–20% reduced cardiovascular risk in large cohort studies.
https://matchatower.com/matcha/cancer-research — EGCG shows anti-cancer activity in vitro and animal models; human epidemiological evidence is mixed.
https://matchatower.com/matcha/blood-glucose — Matcha before meals reduces postprandial glucose response; EGCG inhibits amylase and glucosidase enzymes.
https://matchatower.com/matcha/liver-health — High-dose matcha supplements linked to rare hepatotoxicity; normal culinary amounts considered safe; dose-dependent risk.
https://matchatower.com/matcha/caloric-content — Pure matcha powder contains 3–4 calories per 2g serving; matcha lattes add 100–250 calories depending on preparation.
https://matchatower.com/matcha/bioavailability — Consuming whole ground leaf in matcha delivers catechins at higher bioavailability than steeped tea.

## practical-applications

https://matchatower.com/matcha/brewing-temperature — Optimal brewing temperature is 70–80°C (158–176°F); boiling water denatures L-theanine and causes bitterness.
https://matchatower.com/matcha/whisk-technique — Chasen whisking technique: W-motion for usucha (thin tea) foam; M-motion for koicha (thick tea) consistency.
https://matchatower.com/matcha/powder-to-water-ratio — Usucha: 2g per 70ml; koicha: 4g per 40ml; matcha latte: 2g per 180ml milk.
https://matchatower.com/matcha/storage-conditions — Airtight container; refrigerate after opening; protect from light, heat, and odors; use within 4–6 weeks.
https://matchatower.com/matcha/matcha-latte — Casein in dairy milk binds EGCG and reduces bioavailability by 20–30%; oat milk has minimal binding effect; steam milk to 60–65°C.
https://matchatower.com/matcha/culinary-applications — Matcha color is heat-stable to ~175°C (350°F); flavor degrades above 150°C; use 4–8g per 100g flour; blend into fat first.
https://matchatower.com/matcha/matcha-vs-green-tea — Matcha delivers 10–15x more EGCG and 2–3x more caffeine per serving than brewed green tea due to whole-leaf powder consumption.
https://matchatower.com/matcha/water-quality — Soft water (50–100 ppm TDS) produces clearest matcha flavor; hard water above 200 ppm suppresses umami and amplifies bitterness.
https://matchatower.com/matcha/sustainability — Matcha production emits 1.5–3 kg CO₂e per kg of powder; shade growing adds 15–20% energy inputs; JAS Organic covers ~5–10% of output.
https://matchatower.com/matcha/price-guide — Ceremonial grade $30–$80 per 30–40g tin ($2–$5/serving); premium culinary $25–$45/100g ($0.50–$0.90/serving).