He matcha tea This is one of the trendy drinks. Many people have stopped using coffee and replaced it with this curious drink of rich green color. They do well because it also contains caffeine, but it is released in a way that doesn’t cause those anxiety peaks that some people experience from coffee. In addition, it contains additional substances that provide many advantages. The problem is that many consumers cannot stand taste of matcha tea.
In some ways, what happens is similar to what happens with other bitters, such as beer or black coffee. When you first try them, almost no one likes them, but as the taste is trained, the nuances that we like so much are captured. However, the taste of matcha tea is, if possible, even more special. Sometimes it’s hard to enjoy it, although there are people who enjoy it.
This, like other flavors such as cilantro, has genetic explanation. Our tastes are partly influenced by environmental factors, but they also have a lot to do with our genes. This is no exception, although it is also true that there is much more scientific research behind the taste of matcha tea. Let’s see what it consists of.
The Genetics of Bitterness
Both matcha and green tea are obtained from the leaves of the plant. Camellia sinensis. The differences between the two lie in how the plant is grown and how the leaves are processed, but we will see that later.
The fact is that this is the same plant and, in general, it has a bitter taste. In 1997, a group of scientists from University of Michigan conducted a study to test the genetic reasons why some people cannot tolerate green tea or soy-based products. They’re both bitter, so that had to be the main reason. But what do your genes say?
To test this, they gathered a group of women to try both green tea and various soy-based products. They also took samples of his DNA, looking for genetic variants that might explain his tastes. And they found them. They noticed that people with genetic sensitivity to 6-n-propylthiouracil (PROP) They were the ones who liked this food the least. This makes sense, since this compound is responsible for the bitter taste of foods like green tea and soy. In fact, people with greater genetic sensitivity to PROP only tolerated soy drinks with vanilla because it masked bitter taste.
It is clear that the bitterness of green tea is related to the reasons why matcha tea may taste unpleasant. But why do some people dislike it even more than green tea itself?
The Key to Matcha Tea Taste…and Its Benefits
There are two main differences between regular green tea and matcha tea. Firstly, it is the way the plant is grown. Camellia sinensis. If the purpose is to make matcha tea, the plants are grown in shaded areas. Target minimize photosynthesis which plants use to obtain energy from solar radiation. Photons from the sun are captured by chlorophyll, a pigment that is also responsible for the green color of leaves. If very little sunlight reaches a plant’s leaves, it is forced to produce more and more chlorophyll to try to capture what little radiation it does reach. So you get it bright green color characteristic of matcha tea. But that’s not all.
Photosynthesis also helps plants produce nutrients. nutrients what they need to survive and all its components. If they cannot do this at a normal rate, they change the concentrations of the substances they produce. We can think of it as the money we need for our weekly shopping. If we have less than usual, we will change our shopping cart, favoring some items over others. Matcha tea has been found to contain more caffeine and theanine than green tea, but less polyphenols such as epicatechin and epigallocatechin.
Here’s an interesting point: polyphenols are what give green tea its bitter taste. The one that some people genetically cannot stand. Theanine, on the other hand, gives a certain sweet touch. The characteristic taste of matcha tea. So why don’t some people like it?
The key is how each type of tea is consumed. In the case of green tea, the leaves are infused and removed. However, to make matcha tea, the leaves are ground into a powder that is consumed completely mixed with water. Consequently, its benefits are compressed much more; but also, Its taste is more intense.
We are faced with a taste that is not too bitter, but just enough to displease, and, in addition, very intense, with notes that our taste is not used to this. This complicates the taste of matcha tea, so to speak. However, over time, many people adapt depending on the tastes they are adapted to and their genetic preferences.
If you like the taste of matcha tea, take advantage of its benefits. On the other hand, if you hate it no matter how hard you try, it’s not about forcing yourself. This is an optional drink and its nutrients can be obtained in many other ways. Life would be very boring if we all liked the same things.
Source: Hiper Textual
