Theanine, catechins, caffeine and flavonol glycosides in green and Matcha tea samples from Japan

摘要

Each six authentic Matcha samples and ground green tea samples from Japan have been analyzed for total phenolic content, catechins, theanine, flavonol glycosides (peak area comparison only) and chlorophyll A and B. The content of all flavonoids detected was higher in the non shaded green teas compared to the Matcha samples. The theanine and chlorophyll content was clearly higher in Matcha as a consequence of shading. The data might serve as a basis for more extensive studies leading to a definition of Matcha.