What You Need to Know
During matcha preparation, the Maillard reaction between reduced sugars and amino acids generates pyrazines that contribute to the subtle umami aroma. High temperatures above 90 °C oxidize catechins, reducing antioxidant activity and increasing astringency, while temperatures below 70 °C result in a flat, low‑caffeine beverage. Steeping times of 30–60 s for sencha extract optimal caffeine and tannin levels without excessive bitterness.
The Science
Primary Reaction
Maillard reaction during whisking of matcha