Comparison of culinary and ceremonial matcha green teas: relationship between phytochemical composition and antioxidant properties

Abstract Matcha green tea is noted for its vibrant color and fine powdered consistency. Ceremonial matcha is the highest quality available and is prepared from the youngest leaves of the tea plant while culinary matcha is less expensive and is produced from later harvest leaves. The phytochemical composition and antioxidant properties of matcha have received little attention compared to other types of green tea, so this study evaluated the total phenolic and flavonoid contents, catechin composition, total chlorophyll levels, caffeine concentrations, and antioxidant properties of hot water extracts prepared from ten culinary and ceremonial matcha teas. Compared to ceremonial matcha teas, culinary matcha products had higher total phenolic contents and a larger relative contribution of flavonoids, bioactive compounds with strong antioxidant capacities, to phenolic levels. Culinary matcha teas also exhibited significantly higher CUPRAC (cupric reducing antioxidant capacity) values than ceremonial teas. Larger CUPRAC antioxidant reducing capacities correlated with higher concentrations of phenolic compounds, flavonoids, and epigallocatechin gallate (EGCG) within culinary matcha teas. Ceremonial matcha contained higher levels of chlorophyll and caffeine but these compounds had minimal impact on measured antioxidant properties. Results indicate that culinary-grade products are an economical choice for consumers wanting to prepare matcha tea beverages with the highest levels of phenolic compounds, flavonoids, and catechins.